Uploaded September 2017 | Updated September 2026, 19 hours ago
Two 8 lb Boston Butts cooked on Weber Smokey Mountain. Used the Pit Barrel method without using the water pan. Did not use any rub up front, only salted the meat. Fired the cook by using red hot coals from burned pecan and peach wood shoveled under the meat like done pit cooking whole hogs. Meat was cooked at temps between 250-280 for 6 hrs 50 minutes. meat side down for 4 hrs, then meat side up for 3 hrs. fat cap rendered down to thin crunchy crust which was cut up with meat. after meat reached internal temp of 196, taken up. Made cross cuts on top of butts. Poured generous amount of apple cidar vinegar, then salted until looked white, blacked with black pepper until it was black, red with red pepper until it looked red. Then, added vinegar based sauce and cut in and mixed up.
Two 8 lb Boston Butts cooked on Weber Smokey Mountain. Used the Pit Barrel method without using the water pan. Did not use any rub up front, only salted the meat. Fired the cook by using red hot coals from burned pecan and peach wood shoveled under the meat like done pit cooking whole hogs. Meat was cooked at temps between 250-280 for 6 hrs 50 minutes. meat side down for 4 hrs, then meat side up for 3 hrs. fat cap rendered down to thin crunchy crust which was cut up with meat. after meat reached internal temp of 196, taken up. Made cross cuts on top of butts. Poured generous amount of apple cidar vinegar, then salted until looked white, blacked with black pepper until it was black, red with red pepper until it looked red. Then, added vinegar based sauce and cut in and mixed up.
