Author Topic: Boston Butt  (Read 10398 times)

Offline Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #45 on: December 21, 2012, 01:53:43 PM »
.
.
.
.
I'm doing some Christmas Butts.  I'm doing them the Hot and Fast method for the first time today.  Wish me luck.

Fat side up, a proprietary rub been on 'em for 24 hours+, no injection.  I will spray them with apple juice as I put them in foil.   


Here they are at 1 hour.



Here they are at 3 hours.




Here they are at 4 1/2 hours, internal temp (lowest) 131º



.....

« Last Edit: December 21, 2012, 04:29:48 PM by Mike GadgetGeek Stock »
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

  • Hero Member
  • *****
  • Posts: 786
    • Email
Re: Boston Butt
« Reply #46 on: December 22, 2012, 07:58:41 AM »
I made another batch of Brunswick stew from a 3.3 lb. Boston butt yesterday. I defatted it, cut it into steaks and gave it lots of hickory on the Egg for about 45 minutes. It was then chopped finely and cooked with the other ingredients for about 5 hours. Good stuff!

Offline Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #47 on: December 22, 2012, 07:14:37 PM »
.
.
.
.
I'm doing some Christmas Butts.  I'm doing them the Hot and Fast method for the first time today.  Wish me luck.

Fat side up, a proprietary rub been on 'em for 24 hours+, no injection.  I will spray them with apple juice as I put them in foil.   

Deanne and I pulled those two butts between 11 and midnight last night and from what I saw and felt it was a success.  I have NEVER cooked a Boston Butt higher than about 210º   So this took about about 11 hours rather than 14.  I will post what I did  shortly. 

It pulled nicely, and sortof was a surprise to us thinking that we would get less yield out of our almost 18 pounds of Boston Butt, but it was not so.  The two butts were very different.  I got almost 5.12 on one and 4.15 on the other one.   It is always, always for me an adventure as I do them infrequently.  I really do love the process, especially using the DigiQ II to control the draft and give me a really close temperature the entire time.  I don''t open the egg but once or twice in a long cook.  I did want to take pictures but did not for the sake of good data. 

....
« Last Edit: December 23, 2013, 04:47:12 PM by Mike GadgetGeek Stock »
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 Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #48 on: June 05, 2013, 07:04:30 PM »


I have two Butts to put on some time tomorrow, I am going to try a new rub.. 


....
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 Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #49 on: June 08, 2013, 01:30:04 PM »

18 hours of dry marination and now they are on the Big Green Egg for about 12-14 hours. 

they are looking great so far.


.....
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 Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #50 on: June 08, 2013, 04:31:01 PM »


pictures on the way>>>>>>>>>>>>>>>>>


They are looking good at 5 hours,

I'm getting between 137­° and 151° internal. 

I'm going to foil them at 175° this time to see if I can get a more substantive product when pulled in 2 hours past the 175° reading. the butts have been double foiled, Blue bottled, honey'd, and a bit more rub applied.

One of these is a gift, the other one will be table fare for more than several days. 

...  This is always so much fun, I can't imagine what doing 200 or so of these Butts would be like, and I understand that there are several venues where that kind of traffic is common.   

.....
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 Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #51 on: June 08, 2013, 06:28:01 PM »


I'm doing a Butt check at 7 hours into the low and slow cook/smoke..

I'll put the internals here in a minute.  You guys at 285F get it first, you know..   8)

....
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 Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #52 on: June 08, 2013, 06:56:44 PM »


I'm doing a Butt check at 7 hours into the low and slow cook/smoke..

I'll put the internals here in a minute.  You guys at 285F get it first, you know..   8)

....

Here is my input at 7+ hours.  Not being too much of a techie, (right), but this draft controller on the Big Green Egg, (or any other grill), in a some ways all the way from Weber kettles to many other charcoal or wood fired indirect cookers.

Dern, set this one at 136° grate temperature, make sure the clip sensor is engaged and go away.  I have not changed an opening, added more fuel, added more hardwood, or anything.  I set those two butts on there with ample preparation fondling, but pretty much un-enhanced. I did not inject, I did not brine, I did not go for dry aged pork.  None of those terrific competition things.  I just seasoned the dickens out of it, and now it is a smoking/roasting.  These are two Sam's Club large pork shoulders.  They have been fine in times past.

I use BBQ Guru controllers, I loved Shotgun Fred and love his ideas.  See this :  http://www.thebbqguru.com/

At 7 + hours I have 168°  in one and 161° in the other, that is almost 3/4 of an hour of cook time
IMO.  That is unless the meat has reached some sort of plateau, --------   
then all the rules hit the trash can.

I might be close in another hour and a half.  I'll dutifully report my temps as I go along..

....
« Last Edit: June 08, 2013, 07:00:53 PM by Mike GadgetGeek Stock »
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 Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #53 on: June 10, 2013, 12:23:45 PM »

Pictures from my Butt smoking.


Two nice Sam's pork shoulders about 9 pounds each



Letting the smoke settle down



Still pretty smoky but I'm putting them on



5+ hours into the process



8-9 hours into the process with some good HOT sausages on top to cook too



Fixin to take the meat off, cool it and let it rest at 1AM



A nice meal of Finch Creek Farm yellow wax beans, small potatoes and some un-sauced but delicious BBQ'd pork



......

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

  • Hero Member
  • *****
  • Posts: 786
    • Email
Re: Boston Butt
« Reply #54 on: June 10, 2013, 02:28:13 PM »
Man that looks great.

Offline Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #55 on: July 02, 2013, 04:41:49 PM »

I am doing two Boston Butts for the 4th, one as as a gift, the other to feed our crowd.  I went to Sam's and bought a two-pack of Butts that weighed about 19lbs.   I trimmed them a bit and rubbed them with Myron Mixons rub and they are waiting until tomorrow for me to give them a 10-12 hour cook/smoke. 

My Big Green Egg and my DigiQ II are really getting a workout these past few days.   :D

No pictures yet, but you can count on me doing some as I go through the process...

.....
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 Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #56 on: July 03, 2013, 05:08:00 PM »


Butt's have plataue'd if that is the right word.... I hope you all can hang tough during my computer failure.,this is me on a kindle
« Last Edit: July 04, 2013, 11:02:45 AM by Mike GadgetGeek Stock »
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 Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #57 on: December 20, 2013, 07:44:55 PM »

2 6lb butts and one 8lb butt off the Big Green Egg and ready to pull in a few minutes. 

done on Apple
done at 250º

I did these three a bit hotter then I usually do them, I reduced the cooking/smoking time by two hours, it saved me pulling pork at 2am.    The 8 pound butt yielded 5 pounds of pulled pork, I didn't weigh the other two but they were pretty much consumed by our crowd here (with a few take-home plates) during our annual Christmas BBQ dinner..  Next year I want to do something way different, perhaps Geese, or even pork ribs.  I am almost tired of trotting out the pulled pork for a crowd.    Given different time constraints this year I would have done prime rib, but prime rib for 31 folks would have bee a bit pricey.. 

.....


.....
« Last Edit: December 23, 2013, 04:38:47 PM by Mike GadgetGeek Stock »
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 Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 3793
  • Learn something from everyone.
    • Email
Re: Boston Butt
« Reply #58 on: May 09, 2014, 02:25:51 PM »

I'm doing 4 butts for Deanne's gradads 90th birthday party on Saturday.  I am doing them two at a time..   Like I have said before about 3-4 times a year I wish I had an XL Big Green Egg, this is one of those weekends. 

Dern, how many butt pictures can one guy post (he asked) ?  These done on Thursday, two more on the Big Green Egg right now..
 
   

   

   



......
« Last Edit: May 09, 2014, 02:38:16 PM by Mike GadgetGeek Stock »
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

  • Hero Member
  • *****
  • Posts: 786
    • Email
Re: Boston Butt
« Reply #59 on: May 09, 2014, 02:43:47 PM »
Funny you said sometimes you wish for a second Egg. I was at a reception for a local artist we know down here and his wife introduced me to a nice lady and mentioned that I cook and have an Egg. She said she has a large Egg and has never used it. I was encouraged to buy it off her but I just don't need another one, probably would be a deal though.

 

Powered by EzPortal
anything
anything
anything
anything
anything