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Name:	Maverick -	Reply
Subject:	Butts Just off the Smoker
Date:	9/6/2010 11:57:16 AM

Fired up the smoker at 2:30 this morning. Two 5 lb butts took about 8 hours at 225. After about 5 hours internal temp was around 170 and wrapped in foil (never have done this before, read on Internet wrapping in foil steams the meat) for the next 3 hours till internal temperature was 200. Now sitting in the cooler resting till lunch time. Appeared to be fall off the bone tender.

Name:	lakngulf -	Reply
Subject:	Butts Just off the Smoker
Date:	9/6/2010 12:04:16 PM

??The butts are "sitting in the cooler resting" or your butt sitting in the cooler resting??

Name:	Maverick -	Reply
Subject:	Butts Just off the Smoker
Date:	9/7/2010 2:03:10 PM

Both LNG, placed the boston butts in the cooler and then I sat down on top of the cooler to stand guard (10 kids in the house) and feel asleep - LOL. Now have to say they turned out slap your momma tender and really think the key was wrapping the butts in foil the last 2 hours and letting them basically steam. Amazing thing was placed the butts in the cooler around 10:30 AM and went skiing and returned around 3:30 for late lunch and the butts were still warm/hot. Pulled the last butt out last night at 8:00 PM and it was still warm.

Name:	Summer Lover -	Reply
Subject:	How dat
Date:	9/7/2010 3:07:09 PM

Coola know you wanted dem butts to keep warm not cooool?

Name:	Maverick -	Reply
Subject:	How dat
Date:	9/7/2010 7:09:26 PM

It be an ejicated coola - LOL.

Name:	Pontoonfisher -	Reply
Subject:	Butts Just off the Smoker
Date:	9/8/2010 7:16:51 AM

Wrapping any smoked meat in foil is a good trick for tenderness. I do this with my ribs. I feel like you can have too much smoke, especially in smaller, thinner cuts of meat like ribs and you can dry the meat out. I will smoke the ribs for a couple of hours to get the smoke flavor then wrap them in foil with some sauce and put them in the oven for a few hours on low heat to get the tenderness. Wrapping the butt in foil is what helped with the tenderness.

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