Uploaded January 2018 | Updated September 2026, 4 hours ago
This 7.59 lb Boston Butt was smoked on the Weber Smokey Mountain Smoker for 7 hrs 45 min to 170 degrees. No water pan was used. Filled outer edge of charcoal ring just below holes in ring. left void in middle. Lit about a dozen briquettes and poured into the void. This amount of charcoal kept the cook going throughout the needed time. The smoker cooked hot at 300 degrees the first hour, then 290 second hour, then 280 3rd hour. By the fourth hour it had settled down to 260. The fifth -seventh hour it stablelized to around 250 degrees. After taking off the smoker and wrapping in butcher paper, it rested in a cooler for 45 minutes. The pork was tender and juicy, and sliced very easy. Excellent flavor.
Music Used- YouTube Audio Library
Bottomless Cup- Silent Partner
You're free to use this song and monetize your video.
Stalling- Tophr Mohr and Alex Elena
You're free to use this song and monetize your video.
Late- Tophr Mohr and Alex Elena
You're free to use this song and monetize your video.
Garlic Parmesan Scalloped Potatoes
4 Large russet potatoes
3 T self rising flour
3 T real butter
2 Cups whole milk
2 cloves minced garlic
1 1/2 C cheddar cheese (sharp)
1/2 C shredded Parmesan cheese
1 tsp salt
pepper to taste
Saute minced garlic in butter.
Add flour and milk to make a roux.
Bring to a low boil til thickened.
Remov from heat and add cheddar cheese.
Stir well until cheddar melts.
Butter a 9 x 13 casserole dish.
Layer thin slices of potato, then layer slices of onion on top
Pour half the cheese mixture on top first layer.
Layer once again.
Top with remaining cheese mixture.
Top with a little more cheddar cheese & Parmesan cheese.
Cover with aluminum foil.
Spray foil with PAM so cheese won't stick.
Bake in preheated oven at 350 degrees for first hour
Then remove foil and continue baking for 30 more minutes.
Enjoy-Janet
This 7.59 lb Boston Butt was smoked on the Weber Smokey Mountain Smoker for 7 hrs 45 min to 170 degrees. No water pan was used. Filled outer edge of charcoal ring just below holes in ring. left void in middle. Lit about a dozen briquettes and poured into the void. This amount of charcoal kept the cook going throughout the needed time. The smoker cooked hot at 300 degrees the first hour, then 290 second hour, then 280 3rd hour. By the fourth hour it had settled down to 260. The fifth -seventh hour it stablelized to around 250 degrees. After taking off the smoker and wrapping in butcher paper, it rested in a cooler for 45 minutes. The pork was tender and juicy, and sliced very easy. Excellent flavor.
Music Used- YouTube Audio Library
Bottomless Cup- Silent Partner
You're free to use this song and monetize your video.
Stalling- Tophr Mohr and Alex Elena
You're free to use this song and monetize your video.
Late- Tophr Mohr and Alex Elena
You're free to use this song and monetize your video.
Garlic Parmesan Scalloped Potatoes
4 Large russet potatoes
3 T self rising flour
3 T real butter
2 Cups whole milk
2 cloves minced garlic
1 1/2 C cheddar cheese (sharp)
1/2 C shredded Parmesan cheese
1 tsp salt
pepper to taste
Saute minced garlic in butter.
Add flour and milk to make a roux.
Bring to a low boil til thickened.
Remov from heat and add cheddar cheese.
Stir well until cheddar melts.
Butter a 9 x 13 casserole dish.
Layer thin slices of potato, then layer slices of onion on top
Pour half the cheese mixture on top first layer.
Layer once again.
Top with remaining cheese mixture.
Top with a little more cheddar cheese & Parmesan cheese.
Cover with aluminum foil.
Spray foil with PAM so cheese won't stick.
Bake in preheated oven at 350 degrees for first hour
Then remove foil and continue baking for 30 more minutes.
Enjoy-Janet
