Author Topic: Boston Butt  (Read 13135 times)

Offline AndyBoy

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Boston Butt
« on: December 17, 2009, 11:11:40 AM »
I got talked into bringing "something" to a Christmas party tonight and I decided to do a Boston Butt on the Egg. I plan on cooking it stuffed with whole garlic cloves, serrano chilis and green onions with lots of salt and red pepper. Haven't cooked one in years so I am wondering how long it will take at 350 degrees. It is about 4 pounds I think. Got any ideas, I need to figure out when to start it for a 6:30 party tonight. Thanks.

Offline Barnum

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Re: Boston Butt
« Reply #1 on: December 17, 2009, 11:15:04 AM »
Sorry, I've only done butts on the bge on the 14 hour low temp approach...

Offline HaagenDazs

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Re: Boston Butt
« Reply #2 on: December 17, 2009, 11:17:48 AM »
Just some ideas so don't hold me to it...  At 350 it sounds like more of a roast than a smoke.  Are you slicing it or pulling it to be served BBQ style?  Low smoking at 215ish F is usually an hour per pound if I remember.  At 350 degrees I would imagine no more than maybe 3 hours?  It will hold pretty well wrapped in foil and placed in an insulated cooler.

Offline AndyBoy

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Re: Boston Butt
« Reply #3 on: December 17, 2009, 01:07:57 PM »
Thanks for the info guys. Mine is going to be more of a pork roast than barbeque. Wish I had time to do it the right way. I saw Justin Wilson (The Cajun Chef) do a show on doing pork butts this way many years ago, in fact, he said they do whole hogs this way in Louisiana. Got it on the Egg at 1:15 so I have about 5-6 hours until time to take it off.

Offline AndyBoy

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Re: Boston Butt
« Reply #4 on: December 17, 2009, 02:49:35 PM »
Butt hit 170 in only 2 hours and 10 minutes so I took it off, iced it down in the cooler and will reheat it when I get to the party. It tastes heavenly by the way.

Offline Barnum

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Re: Boston Butt
« Reply #5 on: December 17, 2009, 02:53:04 PM »
Butt hit 170 in only 2 hours and 10 minutes so I took it off, iced it down in the cooler and will reheat it when I get to the party. It tastes heavenly by the way.

let us know what everyone thinks of your butt!

Offline Mike GadgetGeek Stock

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Re: Boston Butt
« Reply #6 on: December 17, 2009, 04:20:58 PM »
Butt hit 170 in only 2 hours and 10 minutes so I took it off, iced it down in the cooler and will reheat it when I get to the party. It tastes heavenly by the way.

It looks good from here..  Good eatin...
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Offline AndyBoy

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Re: Boston Butt
« Reply #7 on: December 17, 2009, 04:31:05 PM »
Thanks GG, I appreciate your help. Next time I will do a low and slow for sure.

Offline Mike GadgetGeek Stock

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Re: Boston Butt
« Reply #8 on: December 17, 2009, 04:46:31 PM »
Thanks GG, I appreciate your help. Next time I will do a low and slow for sure.

GG>-  You are welcome, heck this is not rocket science, it just takes time and a bit of practice.

I'm trying to time these three butts that I'll be putting on today or tomorrow so they come out when I have time to fiddle with them.  We all have so much going on at this time of year, that it is harder to schedule the cooking, the resting and the pulling.


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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline AndyBoy

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Re: Boston Butt
« Reply #9 on: December 18, 2009, 10:28:44 AM »
let us know what everyone thinks of your butt!

Well no one every really knows what others are thinking of your butt but it was very firm yet still deliciously tender. A very striking butt to behold and I got many compliments on it. Thank you Barnum for asking.
 ;D
« Last Edit: December 18, 2009, 10:30:57 AM by AndyBoy »

Offline Jmolinari

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Re: Boston Butt
« Reply #10 on: December 18, 2009, 11:29:10 AM »

Offline bettylouski

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Re: Boston Butt
« Reply #11 on: December 25, 2009, 07:27:36 AM »
Neighbor got a new BGE a couple of months ago and has been experimenting with different rubs/methods.  A few nights ago he babysat several butts thru the night and brought over some of the results the next day.  Wow, that was some fine eatin'!

Offline Mike GadgetGeek Stock

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Re: Boston Butt
« Reply #12 on: December 25, 2009, 09:39:19 AM »
Neighbor got a new BGE a couple of months ago and has been experimenting with different rubs/methods.  A few nights ago he babysat several butts thru the night and brought over some of the results the next day.  Wow, that was some fine eatin'!

They are a terrific tool in the right hands.  I view mine as an outdoor oven.  Sure it burns charcoal, and yes you can use it as a grill, but some of the better best things that come from my BGE seem to be those long roasts.  I use mine a couple days a week though, and do a lot of grilling on it too.

Suggest to the neighbor that he look at the BBQ Guru draft controllers, it will save him from being up all night.    ;)

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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

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Re: Boston Butt
« Reply #13 on: December 27, 2009, 02:47:59 PM »
So saith wikipedia:

Quote
A smoke ring is also the name for the pink ring that forms around the edges of meat prepared by Smoking (cooking), caused by myoglobin in the meat reacting with carbon monoxide to form a heat stable pigment.

In other words, is it true that the "smoke ring" has nothing to do with smoke and is, in fact, superficial?

Offline Barnum

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Re: Boston Butt
« Reply #14 on: December 27, 2009, 02:55:23 PM »
So saith wikipedia:

Quote
A smoke ring is also the name for the pink ring that forms around the edges of meat prepared by Smoking (cooking), caused by myoglobin in the meat reacting with carbon monoxide to form a heat stable pigment.

In other words, is it true that the "smoke ring" has nothing to do with smoke and is, in fact, superficial?

even though I would NEVER contradict such a solid source of information as a "wiki" because, as with our government, information management via faceless committee is truly sacrosanct... I would add a comment.

Not sure where it comes from but I consider it a good indication of the amount of smoking that a piece of meat has seen.  I'm fairly comfortable saying that no ring means little smoke or bbq crust.  I suspect that if someone is inclined and interested in arguing the point, they can find fault with that statement.  So be it.

 

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