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larryandglenora
Joined: 31 Mar 2011
Posts: 17
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 Posted: Mar 31 2011 Post subject: Boston Butt Troubles |
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Hey all,
We have a Brinkmann Electric Smoker and Grill (Model 810-7090-S). Yesterday we smoked a 9.2 pound Boston Butt. Didn't turn out well. We followed the directions and recipes, but it turned out bad. We smoked it for 10 hours (started fat side down, turned over 1/2 way thru) using Hickory chips in foil pouches. The roast was tough as shoe leather and still bloody in the middle.
1. One thing I have noticed with this smoker, the wood does not last very long. With the foil pouches, we only get 20-30 mins of smoke before we have to throw in another pouch. Are we doing something wrong there?
2. Should we have smoked it 1/2 time and put it in the oven the other half?
3. Any tips or mods for this Smoker would be greatly appreciated! Thanks!!!
Larry and Glenora |
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Raine
BBQ Pro
Joined: 06 Feb 2005
Posts: 598
Location: Dixie
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| Posted: Mar 31 2011 Post subject: |
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What temp did you cook it at? Never used an electric cooker, so can't comment too much on that.
My suggestion would be to try a cast iron smoker box and use BBQr's Delight pellets. http://bbqrsdelight.com/
Candy and folks are great, they may even send you a sample or two. |
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larryandglenora
Joined: 31 Mar 2011
Posts: 17
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| Posted: Mar 31 2011 Post subject: |
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| Raine wrote: | What temp did you cook it at? Never used an electric cooker, so can't comment too much on that.
My suggestion would be to try a cast iron smoker box and use BBQr's Delight pellets. http://bbqrsdelight.com/
Candy and folks are great, they may even send you a sample or two. |
We're new to this and the Smoker was a gift. It does not have a thermometer, but the book does not give the temps. Will go buy a thermo and check it out next time. |
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Mar 31 2011 Post subject: Re: Boston Butt Troubles |
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| larryandglenora wrote: | Hey all,
The roast was tough as shoe leather and still bloody in the middle.
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Welcome aboard larryandglenora.
What was the internal temp of the butt when you pulled it off?
From what you said, 9.2# for 10 hrs, it was not done.
Butts normally go til 195-205 IT for pulling.
Chamber temp should be 225-250.
Figure 1-1/2 to 2 hours per pound for a guesstimate. Invest in a good chamber thermometer and a good meat thermometer.
JM2C
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Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack |
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larryandglenora
Joined: 31 Mar 2011
Posts: 17
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| Posted: Mar 31 2011 Post subject: Re: Boston Butt Troubles |
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| Jarhead wrote: | | larryandglenora wrote: | Hey all,
The roast was tough as shoe leather and still bloody in the middle.
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Welcome aboard larryandglenora.
What was the internal temp of the butt when you pulled it off?
From what you said, 9.2# for 10 hrs, it was not done.
Butts normally go til 195-205 IT for pulling.
Chamber temp should be 225-250.
Figure 1-1/2 to 2 hours per pound for a guesstimate. Invest in a good chamber thermometer and a good meat thermometer.
JM2C |
10-4 Gunny! Thank you for your Service! |
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 05 2011 Post subject: |
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so what was the problem? too tough, too dry what?
too tough, cook it longer, too dry, don't cook it too long.
forget about cooking with times as a guide, just cook it until it is falling apart tender, then it is done.
I know it sounds over simplified, but BBQ is only as difficult as you make it out to be.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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