The Texas BBQ Forum

I have smoked a Boston but once and this weekend i have to smoke another for a BBQ we are having and i have some questions.

Of course there are more people then just me and my wife this time so should i buy 1 15lb or 2 7lb buts?

If i buy 2 7lb buts does it still take 1.5 hours per pound since there are 2 and not one?

Thanks for your help.

I would get two 7 1/2 pound butts. It will still take somewhere around 1 1/2 to 2 hours per pound cooked at 230* to 250*.
Really the time is only an estimate at when the meat will be done. You need to go by internal temp to determine whether the butts are done. If you are going to do pulled pork, you should cook to an internal temp of 195* to 205*, then pull from the smoker wrap in foil ( some people wrap in foil at 160* and continue to cook til done ) and towels and let it rest a couple hours in a dry cooler before pulling.
Hope this helps.

To be clear about your question, that is 1.5 - 2 hrs for both of the 7 pounders at the same time (or 10-12 hrs), not for the total of 15 pounds taking 20+ hours.

I think I said that right, and btw Welcome!

Thank you very much. That is exactly what i was looking for. 1.5 * 8lbs each so 12 hours + -.

Keep in mind that not every one cooks the same, and one could take an hr or two more or less.

Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt

Rub:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika


Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

Like OSD and Jasper said - I also cook mine around 220-230 -- each piece of meat is a little different, so don't rely strictly on time. I slather down in mustard (my preference) and then rub - each to his own liking. Lots of rubs out there. Use what you like and go from there!

JaCK2U2 wrote:Like OSD and Jasper said - I also cook mine around 220-230 -- each piece of meat is a little different, so don't rely strictly on time. I slather down in mustard (my preference) and then rub - each to his own liking. Lots of rubs out there. Use what you like and go from there!

Jack, I too, like to put on a thin layer of mustard. If nothing else, it helps the rubs to adhere a bit better.

JaCK2U2 wrote:each piece of meat is a little different, so don't rely strictly on time.

I agree....go by feel.