First use of my new #2--Pork butt

[bdeleser]

Tried out my new #2 today!  Great results!!!  Smoked a 4# boneless Boston Butt and it turned out great.  Lathered it up with mustard and rubbed with a rub I got from a friend--Butt Burner rub mix.  Set it at 225 degrees and let it go for 4 hours with a piece of Hickory dowel and a piece of apple wood.  After 4 hours it stalled at 149 degrees, according to the Maverick thermometer.  Took it out and wrapped it in aluminum foil, put it back in and cranked it up to 250 degrees.  Took 4 more hours to get to 200 degrees internal temp.  Took it out and put it in a cooler for 30 minutes.  Final result was nice and tender, very moist.  Tore it apart with some Bear Paw tools, then mixed it up with some North Carolina style sauce for me and some ketchup based sauce for the wife and kids.  Delicious!

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[benjammn]

Glad to hear it turned out great!

[old sarge]

That stall can be a killer. You can smell the food yet it is not ready. So close yet so far away!

[swthorpe]

Congratulations!   Sounds like you handled it perfectly, with excellent results!  Can't go wrong with a boston butt!  Cheers

[DivotMaker]

Congrats!  Sounds great!  The stall is the bane of BBQ!  I just let it work itself out without wrapping.  I don't see much time difference, and the bark is better (in my opinion) with it unwrapped (chewy-er).  You'll also find that a little larger Boston butt (8-10 pounds) cooks better than a smaller cut.  Not sure why, I've just found they do.