Author Topic: Boston Butt  (Read 13136 times)

Offline bettylouski

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Re: Boston Butt
« Reply #15 on: December 28, 2009, 01:23:21 PM »
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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Will do.  Somehow I think he thought it was some sort of right of passage or something and kind of enjoyed it.

BTW, Valentina salsa picante is an excellent condiment for smoked butt:

http://www.salsavalentina.com/

Offline Mike GadgetGeek Stock

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Re: Boston Butt
« Reply #16 on: December 28, 2009, 03:00:12 PM »
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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Will do.  Somehow I think he thought it was some sort of right of passage or something and kind of enjoyed it.

BTW, Valentina salsa picante is an excellent condiment for smoked butt:

http://www.salsavalentina.com/

I do honestly suggest that everyone that gets a BGE learn to use it without electronic draft controls before they adventure out with draft controllers.  And also know that for MOST things, that require grilling or even short oven-baking, the manual method is what I would use, but for those overnighters.. Digi QII all the way.

Go out and find some of the Dizzy Pig Rub (there are several kinds), or Chefandthefatman Love Rub, as a gift to him.. Heck he may give you ribs or BBQ?  ;)

It is GOOD to hear that there is another person learning to cook on the ceramic cookers.  I think the Primo or the Big Green Egg are just fab...

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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 Minerva

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Re: Boston Butt
« Reply #17 on: December 29, 2009, 05:48:52 AM »
Our butcher highly recommends the Primo, which I had never heard of until he mentioned it. Apparently he did a Boston Butt unattended overnight with an open draft hole (wrong terminology I'm sure) that was just a sliver the size of a credit card. Came out perfect, he said.

Is the Primo "better" or more expensive than the BGE? Is it more difficult or easier to learn?
Fish sauce...for when you want that flavor of cat food and athletic sock...in a good way. - Alton Brown

Offline Barnum

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Re: Boston Butt
« Reply #18 on: December 29, 2009, 05:56:42 AM »
Our butcher highly recommends the Primo, which I had never heard of until he mentioned it. Apparently he did a Boston Butt unattended overnight with an open draft hole (wrong terminology I'm sure) that was just a sliver the size of a credit card. Came out perfect, he said.

Is the Primo "better" or more expensive than the BGE? Is it more difficult or easier to learn?

I'll let somebody else handle the comparison, but can comment that learning the BGE is a snap (and even easier with a small amount of "lessons learned" help from Mr. G. Geek).  I know GG loves his gadgets, but I've been doing the manual approach to the BGE and had no problems with an unattended overnight smoke (14 hours) for butts.  I'll put them on about 10pm and check them when I get up at 6am (and maybe re-arrange some charcoal or add a little more wood for smoking) and be pulling it off about noon or 1pm (internal temperature is what matters, not time).  Never had to babysit my egg any more than that.

Offline Barnum

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Re: Boston Butt
« Reply #19 on: December 31, 2009, 10:48:11 AM »
After much looking around for the prettiest butt in town and striking out at 2 Whole Foods and one Costco, I ended up hitting the Publix in Vinings and discovering reasonably good looking Boston Butt at a really good price:



The goal is to put it on tonight for a late lunch tomorrow.  After reading one of GG's posts, had to get some of this to try on this one:



Offline Jmolinari

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Re: Boston Butt
« Reply #20 on: December 31, 2009, 11:14:45 AM »
where did you get the Dizzy rub?

Offline Barnum

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Re: Boston Butt
« Reply #21 on: December 31, 2009, 11:51:19 AM »
Off their website...think GG posted it here somewhere.

Offline Jmolinari

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Re: Boston Butt
« Reply #22 on: December 31, 2009, 12:07:04 PM »
oh, not locally?

Offline Mike GadgetGeek Stock

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Re: Boston Butt
« Reply #23 on: December 31, 2009, 12:59:06 PM »
Off their website...think GG posted it here somewhere.

Also available at Big Green Egg headquarters.   Really good stuff IMHO...

http://www.dizzypigbbq.com/index.html
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« Last Edit: December 31, 2009, 01:07:52 PM by Administrator »
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 Barnum

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Re: Boston Butt
« Reply #24 on: December 31, 2009, 04:29:30 PM »

does anybody dress their pulled pork with Carolina style sauce, either full strength or a little lighter version?  I've run across a couple of folks who swear by it as a way to keep the pork tasting moist, especially as it cools down for the first time.

comments?  If so, what's your recipe?

Offline Jmolinari

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Re: Boston Butt
« Reply #25 on: December 31, 2009, 04:55:07 PM »

Offline Barnum

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Re: Boston Butt
« Reply #26 on: January 01, 2010, 04:43:30 AM »
Took the egg a couple minutes more to heat up given the outside temp, but once up to temp it really doesn't care (outside a comfortable hand warming temperature when smoking in this weather).  Put it on about 10:30 and when I got up this morning about 5:30 it was running true at 210 degrees using the egg thermometer.  Added a couple more chunks of soaked cherry wood and stirred up the charcoal a little (started off with a full load of charcoal so there's not a lot of need to fiddle with it at this point, just felt like I needed to do something).  In a couple hours I'll stick in the meat thermometer.

7 hour butt:



And yes, a 7 lb butt in a large BGE looks lonely... probably should have thrown on a couple more and given them away instead of wasting the charcoal/smoke on only one...

Offline FlyinBrian

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Re: Boston Butt
« Reply #27 on: January 01, 2010, 08:35:58 AM »
I cooked an 8lb butt on the 30th using my DigiQ II for the first time.  It smoked for just over 10hrs.  (My large BGE was running a bit hot but that's not too much of a surprise considering my gasket is shot.)  The swine was divine if I do say so myself, however, this butt did not cook as evenly as other I have cooked in the pass.  I wonder if that's another gasket symptom?

Offline Barnum

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Re: Boston Butt
« Reply #28 on: January 01, 2010, 09:33:22 AM »
I cooked an 8lb butt on the 30th using my DigiQ II for the first time.  It smoked for just over 10hrs.  (My large BGE was running a bit hot but that's not too much of a surprise considering my gasket is shot.)  The swine was divine if I do say so myself, however, this butt did not cook as evenly as other I have cooked in the pass.  I wonder if that's another gasket symptom?

Interesting.  I'm running at about 220-230 degrees according to the egg thermometer that is, granted, not necessarily the temperature on the meat.  At about exactly 12 hours, I'm at 184 degrees internal (a big THANKS to whoever gave me the wireless thermometer a couple years ago so I don't need to keep going outside today).  So I probably have another 45-60 minutes or so because I'd like to take it off and wrap it at 195.  My only guess would be that with the Digiq you're actually cooking at a higher temperature on the meat than you do when you run manual with the same temperature reading on the dome thermometer?  Where are the temp probes for the DigIQ?

Offline Mike GadgetGeek Stock

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Re: Boston Butt
« Reply #29 on: January 01, 2010, 09:55:28 AM »
I cooked an 8lb butt on the 30th using my DigiQ II for the first time.  It smoked for just over 10hrs.  (My large BGE was running a bit hot but that's not too much of a surprise considering my gasket is shot.)  The swine was divine if I do say so myself, however, this butt did not cook as evenly as other I have cooked in the pass.  I wonder if that's another gasket symptom?

I would say that both things that were uneven about your latest butt adventure were gasket related...

Pitch that old felt gasket, follow the directions on the Primo site and never look back. I am going to post those links in the Cooking Hardware section.

http://285foodies.com/forum/index.php?topic=432.msg2531#msg2531

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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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