Boston Butt

[Barnum]

Butts Gone Wild -- You could market the video on late night tv.

sure... but while you may enjoy the private jet and party lifestyle, you'd always be waiting for the other hoof to drop...

[FlyinBrian]

Since that one is long gone I will have to do another one just for the photo op.

-B

[Mike GadgetGeek Stock]

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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



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[AndyBoy]

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!

[Mike GadgetGeek Stock]

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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 110º   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. 

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[Mike GadgetGeek Stock]

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


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[Mike GadgetGeek Stock]

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.


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[Mike GadgetGeek Stock]

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.   

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[Mike GadgetGeek Stock]

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..   

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[Mike GadgetGeek Stock]

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..   

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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..

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[Mike GadgetGeek Stock]

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



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[AndyBoy]

Man that looks great.