Boston Butt Factoid

Compliments of WIKI

Boston Butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Smoked or barbecued Boston butt is found in the southern U.S.

History of the name and cut:

It is said that in pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment.[2] The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". The name "Boston butt" is not used in Boston but is used in other parts of the U.S.

The Bullet Smoker Braves the Winter Chill

There's nothing like stepping into a Brisk morning air and catching the aroma of a Hickory Smoked Pork Butt.

This was my first over night cook in freezing weather. Temps were in the teens through the night. I put Mr. Pork Butt on at 7 p.m with a full ring of "K" using the minion method (20 Briquettes lit). In a short time it was obvious the Bullet was going to need more O2 than normal. With all 3 bottom vents open about 25%, temps were steady at 235 until I went to bed at 11 p.m. By 6 a.m, the smoker was loafing along at 190 with very little fuel to spare. Mr. Pork Butt was at 158.

I added the remainder of a 20LB bag (partially lit) to the mix, but by 10:30 a.m with the vents fully open, temps were dropping again! So, Charcoal bag #2 comes open and in goes another 3/4 chimney lit! Now, there's plenty of lit, but vents had to be fully open to drive and hold temps at about 238. This last bit of fuel was enough to get this 7LB Pork Butt up to 190 by 1230 p.m

A 17.5 hour smoke. I should have gotten my Butt out of bed around 3:00 a.m to check on the smoker.

Smokey's BBQ Grill & Steakhouse

They claim to use Certified Angus Beef exclusively and the steak was certainly in that category. The boneless Ribeye was cooked a perfect Med Rare, the salad was crisp, the sides were fresh, and the service was prompt and professional without being overbearing.

Just enough food on the plate for a good stuffing and the price was reasonable for the quality and quantity of food delivered.

Definitely worth a return visit for the Baby Backs or Prime Rib

682 SW Bay Street
Port Orchard, WA