Need Tips on Smoking Boston Butt
I smoked a Boston butt for several hours today and finished it in the oven due to running short on time. It smoked for about 6 hours with hickory chips before moving it to the oven. I have done a bun...
Forum Discussion
You don't say what kind of smoke you were producing. I like a thick smoke until about 150 degrees. Wrapping the meat during the finish, from 150 for me, and letting it rest wrapped for about 30 minutes after it hits the 190-200 temp helps a lot. Wrapping for the finish keeps the moisture in and the rest allows the juices to be drawn back in as it cools, taking some smoke with it.
