Comments on: Smoked Boston Butt with Rosemary and Brown Sugar Rub

By: bill

bill — Sun, 06 May 2012 12:30:47 +0000

I use a brine all the time now, set one out on the grill this morning at 6 am, my kids cant wait, well not really kids 19 and 20

By: Shelli

Shelli — Thu, 10 Nov 2011 15:10:58 +0000

Chase,

We have had some success with smoking Boston Butt and love to smoke with pecan tree limbs have you ever tried this? Also, would you recommend using a brine? We have always wanted to try a brine on our boston butt but wasn’t sure if it was a good choice for the smoker.

Thanks!!

By: Hoppah

Hoppah — Sun, 11 Sep 2011 00:28:17 +0000

I mirrored this recipe (including the kick ass charcoal setup). 7 pound butt took about 12 hours. FLAWLESS. Just the chunks stuck to the grill were making everyone “ooh” and “aah” with piggy juice dripping down their chins. Thanks for the recipe – and thanks especially for the technique. I’m going to be using this on some tri-tip and a standing rib at some point very soon.

By: Bill

Bill — Sun, 17 Jul 2011 18:49:07 +0000

Tis works so good, I have told several other smoker friends about it and it works very well for all. For ribs I just use an L instead of a ring

By: Bill

Bill — Sat, 11 Jun 2011 14:58:10 +0000

Sooo

By: Bill

Bill — Sat, 11 Jun 2011 14:57:39 +0000

This method was excellent, can’t figure out why I didn’t come up with it, spool goood

By: Patrick Gonzales

Patrick Gonzales — Thu, 02 Jun 2011 18:13:17 +0000

Hey, Mike:

From experience, NEVER try to smoke a hamburger. The flavor will be very smoky, but the fat will render right out of the patties. We’re talking hockey pucks. For the butt/chuck patties, definitely go with high direct heat for the sear and move to medium heat zone to finish to 165 F.

I’ve used the MMM (Modified-Minion Method) for 2 x 8 lb pork butts as well as 3 x sparerib racks to superb perfection in my Weber kettle.

Pat

By: mike

mike — Thu, 02 Jun 2011 17:20:20 +0000

kudos on the boston butt & Modified Minion Method,,,actually, I stumbled on this while searching for something else,,,i know im late, and maybe not relevent, but my ques. is: ever mix/ combine GROUND (RAW) pork butt w/ground beef chuck for grilled burgers?
what %/ratio do you recommend? i prefer 50% or more (butt to chuck),,,chuck cooks faster, but has flavor & the butt has the fat to keep the chuck from over-cooking and, thus, make very juicy burgers,,,? would you suggest the minion method?

By: melvin

melvin — Mon, 02 May 2011 16:44:28 +0000

I tried this rub and it is great. Thanks for sharing this.

By: Scott

Scott — Wed, 23 Mar 2011 12:11:09 +0000

Wow, I’m late to reply here! No I do not brine the chickens before smoking but I bet that would produce even better results. I brine my turkeys for roasting but never have I brined the chickens. I have also not tried smoking at high temps, have you?

I have never smoked cornish hens but I’m willing to give it a try.
Scott´s last blog ..P is for Passion- and Pizza!