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Sure fire tasting butt

gastoneggheadgastonegghead Posts: 4
edited August 2012 in Pork
I am cooking for Habitat for Humanity next saturday and have about 70 people coming.  I have done several butts in the past but I really want to nail one for this event.  Anybody got a fail proof, great tasting, go slap your mamma recipe for a butt?  I will be cooking 4 eight pound butts.

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Comments

  • travisstricktravisstrick Posts: 4,995
    Rub with whatever.
    Cook at 300 dome, raised indirect to 205 internal temp.

    Make a sauce out of apple cider vinigar, black pepper, crushed red pepper, and brow sugar. Bring to a low boil and remove.

    Do everything in advance and store your already pulled meat in foil trays with some sauce already poured in. Heat on a grill or in oven just before you serve.

    Have cheap burger buns, cole slaw, dill pickle chips, and whatever BBQ sauce you like. I don't use BBQ sauce on this but some folks like it.
    Be careful, man! I've got a beverage here.

  • Cook at 300 dome, raised indirect to 205 internal temp.

    Can you explain what is a raised indirect?
  • tazcrashtazcrash Posts: 1,851
    edited August 2012
    First you need something to block the direct heat from the coals (indirect), Raised just means that your grate is higher than normal, or you have a smaller grate "in the dome".

    e.g. If you have a plate setter, grid on top, that is raised, indirect. 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • tazcrash said:

    First you need something to block the direct heat from the coals (indirect), Raised just means that your grate is higher than normal, or you have a smaller grate "in the dome".


    e.g. If you have a plate setter, grid on top, that is raised, indirect. 

    Ah, Got it.. Thanks..
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