How to Smoke a Boston Butt Pork 

I know that this is an older video, but it is the most helpful video out of all the videos I have watched. I am new to smoking meat, and did not know where to begin. So a huge thank you for this video!

I followed your steps for smoking my first pork butt with my Brinkmann electric smoker and it came out great! Your steps were easy and well explained. Thanks!

It’s amazing and awesome! Thank you! So easy and uncomplicated. Do it like this every time s winner. Appreciate it!😀

Excellent video thank you very much because I just acquired one of these brinkmann electric smokers from an older Mexican couple who only used it twice during the past 10 years. The thing is retro and I'm so happy to have it. I've never heard the word butt use so many times in a video 🤪 I'm for sure going to go get me a Boston butt and I'm going to put that butt on my smoker following your instructions 👍👍

I always wait till it starts smoking before adding the meat. Just a tip for the new smokers who might be watching this video. Oh and I’ve seen a lot of comments about whether to soak the chips. The answer is yes, for at least 30 minutes. My other tip is if your not in a hurry just leave it in the smoker to finish cooking. It takes longer than finishing in an oven at a higher temp but I think it makes it more tender.

The pulled pork was a huge success. It turned out amazing, thank you so much for the easy to follow instructions! This will be how I make my pulled pork from now on. Thanks again!

Nice job, perfectly done. Also good to see you haven't picked any haters that are typical of these types of helpful videos. A+

Many people snub the Texas Crutch, but the simple fact is,,,it works. The meat is still hot and so is still cooing and tenderizing inside the cooler. I love the way it turns out,,,tender and smokey. :)

I used yer recipe, and it turned out to be the best PP I've ever had!! Much obliged!!

dude great video. don't listen to other people. your very informative

loved your video.. just got a free electronic smoker. Here in Mammoth lakes CA. Thank You

Mr Garrett, thank you so much for the video. I used your technique and the bbq turned out phenomenal, thank you so much for the video. We have been eating smoked pork all weekend long.

I smoked a B.B. on my Brinkman exactly like this video except I used Bad Bryon's Butt Rub because my Walmart did not have Magic. It came out great!! My daughter (who is an excellent cook) and my son in law (who worked as a cook in his family restaurant) raved over it! It was worth the 20+ hours of cook and preperation time. Thanks, Mr. Garrett for the recipe!

is there anything in the cooler?. loved video.

yes apple is so good. i put mine in foil too

Great video! Do the wood chunks need to be soaked before putting in the foil pouch?

Can you please do a brisket video..!!!! Can't wait to try your method for this..!!!!

Starting my rub tonight. And use your method every time and it's always perfect. Thanks for the video. Been using it for long long time now

Getting up at 4 am to have pork by noon using your method. (Taking it out of the fridge at midnight). Looking forward to it. Used Bad Byron's Butt Rub from Walmart. I'll let you know how it turns out. Great video!

What are your thoughts on brining? I noticed you didn't.

Can I smoke it completely in the electric smoker ? The manual says 45-60 min /lb ?

Do you use a water tray?

I've had one of these for 35 years and the best techniques I've worked out : buy 10 lbs. of lava rock and place around and over the element, soak chunks of your chosen wood for 30 min., place wood on the heated lava rock W/O touching element 1 or 2 chunks at a time and allow wood smoke to control temp (225 to 275 is ideal) smoke to desired internal temp. St Louis style ribs take 3 to 4 hrs., chicken 3 hrs. brined turkeys (try it you'll like it) 5 to 7 hrs. at 225.. The secret is to control the heat by covering or exposing the element to control how the wood burns. Experiment, even the "failures " taste good.

way to go buddy

What is the benefit to putting in the oven rather than keeping it on the smoker after wrapping it?

I've used this method and the result was excellent. I don't use the big chunk wood, rather I use a box with smaller wood chips. I generally refill the box once, which takes me to around 3 hours or so. I am wondering if I can use this same process with a brisket, paying more attention to the tenderness than the time. I just smoked my first one and was unhappy with the results...

I followed this process three time and working on my fourth, each time was a complete success. Thank you B.L. Garrett. My family and co-worker really enjoy it. B.L. Garrett, due you have a process for smoked Brisket or beef ribs? Thanks again.

Myron Mixon ( 4 time world champ ) says fat doesn't go through meat , check it out.Nice vid.

I've got my pork on the smoker as I type. Only thing that makes me nervous is. Do you start the 2.5 hours smoke time right after putting in the foil ball, body on, meat on, lid on, and plug it in? Or start once the smoke (and coughing) starts rolling? Haha great video. I'm a first timer reeeeeally looking forward to this. Thanks sir.

What And where did yo get that topiary stand to my right or your left...love your video, but more interested in your home decor! "You/significant other really needs to start a home decor video!!!!!!!!! "Love your channel"!

i came across your video while figuring out how to make my own very first Boston Butt BBQ in my smoker - I didn't use your method, but it looks like something I will try next time - I still can't figure out if the mustard will have an adverse taste on the BBQ, will try that tho - i had mine in the smoker (i have the same model as you) for about 5 hours, then put it in the crock pot over night - (no rub or anything) - the thing came out perfect - i was very impressed with my method. Great video!

I see you have a plan for chicken and a brisket! Can I add ribs to the requests?

Do you have the water pan full on your smoker? I didn't see it in the video. I've read mixed reviews on whether to put warm, hot, or cold water in there.

BL , thanks for your great advice . My butt came out Perfect ! One issue I had , was wood chunks in foil went up in flames . so I didnt get effective smoke. I doubled up on the foil , seemed to work better. Should I have soaked chunks first ? Going to make it for Fire House tommorow . Gonna be some happy campers. thanks again for your tips.

I'm attempting my first smoke soon, would chips work the same way in the foil? How many chips should I use?

Mr. Garrett, just wanted to say thanks for posting the video, I followed your instructions and the meat turned out perfect! my family said it tasted restaurant quality. Do you have any smoked chicken videos or tips? Thanks again from Nashville!

Did you use the water pan?

Was there ice in the cooler or was it empty?

I know this was asked before, but I did not see a reply. Do you put water in the Brinkman water pan?

Wow, that looks amazing. I have the same smoker, I have only over used the smaller wood chips, I have never tried the larger chunks. I do have one question, did you use the water basin during the smoke? I have a pork butt that I am planning on smoking this weekend, the last time I did one it turned out pretty dry/tough. Although I am reluctant to use the oven I think I may try your method. You are clearly more experienced making these than I am. Yours turned out looking how I want mine to turn out. I have been doing some research on smoking pork butt and was convinced that I needed to inject the meat to get the level of tenderness you achieved, but it appears you did not do any kind of an injection. I also like the tip of putting the fat side up, this makes sense. Thanks for the video, if you don't mind letting me know about the water basin it would be much appreciated.

You can get a 20 lb bag of the Apple wood chunks at Home Depot

Why would you put a smoked pork in an oven?????

food porn at the end!

Oven🤣🤣🤣..

It look like he burn it

Smoker then to the oven...No Thanks!