Did I Do Anything Wrong? First Boston Butt

Cullum

I did my first boston butt on the bge. It was about an 8 lber. I used a juice pan underneath the grate, plate setter with feet up and grate on top of it. I cooked at 225 degrees shooting for an internal temp of the meat at 195. I used a BBQ guru Digi Q II and set the grate temp at 225. It cooked for 16 hours and was still sitting at 160 internal meat temp. I ramped it up to 250 degrees. It cooked a total of 21 hours and finally hit 195. I pulled it, wrapped in foil twice, wrapped in a towel and put in a cooler for an hour. It was tasty, but some parts were really tender and other parts were not. I'd say about 70 percent tender, 30 percent not so tender. Any advice. THANKS!

stevesails

maybe go to 200 -205 next time.

that is where i go. as i understand it 195 is the min

that is a long cook, you might want to ump the temp to 250 grate. or even a bit higher.

 

 

Chubbs

That is a long time for an 8lb butt. Was it bone in or without the bone? Bone-in is better IMO. It all just depends on the piece of meat that you got, but they have all turned out great for me. Did you have to reload any lump in the 21 hours? I applaud you for holding out 21 hours on your first one =D>

Cullum

Bone in. Didn't have to reload.

The Naked Whiz

Chubbs, I did an 8 pounder at 230 that took 20 hours once, so it isn't out of line.  At that temp, a full load of charcoal (almost to the top of the fire ring) should last 30 hours or more.

smokesniffer

Keep on trying. My first butt wasn't that great, it kind of bums you out (no pun intended) butt, don't give up. Do another one and keep refining your method. There are years of wisdom on this forum and all you need to do is ask for help, and it is on it's way. Some on here told me, Relax and Enjoy the journey. Great advise. All the Best.

mustgrill

My first butt went 17 at 225, it tasted great. I you want to faster cook raise your temp.

boatbum

I had one this weekend that took 16 hours - 8 pounds. Was a funny shape though - more rounded less flat than a normal butt. I dunno, maybe it was't pork. Tasted good, that's what matters.

Cullum

Thanks for the input. Any more suggestions?

IrishDevl

I never use a juice pan, just something for drippings. Never thought it was necessary, not sure if it keeps the butt from cooking or not.

mikey5874

I did an 8 lb bone in at 250 for 14 hrs, according to the thermo it was at 170. I pulled it (Chopped it, too hot to pull) right away because people were hungry. It was great, everyone was impressed. I have had my egg for two weeks and wow...I use it all the time now. Also I used Carolina bbq injected, never sprayed it once and was moist and great. I have had Carolina bbq in NC. at pig pickings and this ranked as well.

mikey5874

I also brined for two days.

boatbum

I put one on Saturday night, foil pan underneath for drippings to keep the platesetter clean.   Cooked till done - nothing other than some rub before hand.   Love the results.

 

Chubbs

My last one was 9 lbs bone in. 250 dome indirect with water in drip pan. Took 14 hours to get to 195. Coolered for 2 hours. So good.

Chubbs

I also misted every hour after the 8th hour with apple juice / apple cider vinegar mix.

mikey5874

I will use the apple juice next time and mist it.