Brian and I decided to try our hand at smoking meat. After looking at our difference choices, we settled on trying some Boston Butts. We picked up 3 Butts which which on sale, and seasoned each a little different.
Boston Butt #1 Carolina Inspired Rub
Boston Butt #2 Kansas City Inspired Rub
Boston Butt # 3 Texas Inspired Rub
We started the fire in the pit around 8 am, and put the three Butt on around 9 am. Maintaining the smoker at 225*F-250*F until 5 pm (160*F), we wrapped them up and put them back in the smoker until the internal temperature was at 203*F (around 7pm).
Smoking the meat develops what they call the bark. You want to cook it low and slow in order not to try out the meat, but to also develop a nice layer of bark, which adds flavor to whatever you are smoking.
Starting with the meat on the smoker by 9am, its been a long day (done around 7pm). These are the same butts as before (Carolina, Texas, KC), but cooked down.
Taste delicious!
bon appetit!!
