First Boston Butt

BKing

BBQ is going to be my second cook on my new BGE. A buddy of mine suggested to salt and pepper it and "slather" it up with Frenchs yellow mustard for a overnight soaking. Cook with plate setter at 200 for 6-7 hours. I'm not a big yellow mustard fan so I've been looking at all kinds of recipes. What's the best way to do a Boston Butt on my grill?

IPASooner

Good luck!

I would shoot for temp around 250-275 indirect (with plate setter)...I did a spice rub on my pork shoulder a couple weeks ago with a base of yellow mustard but you could definitely use olive oil instead if you don't like a mustard flavor. I also used a spray bottle every 30-60 min with hot sauce, apple cider vinegar and apple juice to add flavor and help a bark develop. It took me about 8 hours and I didn't have a huge piece of meat (4-5lbs) so I would definitely up your temp. Also threw some apple wood in as well for smoke flavor. 

ryantt

I always inject with apple juice, rub and apple cider vinegar, rub down with our homemade rub(salt pepper  Turbinado sugar,  granulated garlic, onion and  smoked  paprika).  I also put a little evoo on the outside to help the rub stick.  You can use mustard you won't tast it.  Then it's all about temp control and smoke wood selection.  Fruitwood a are mild and light tasting. Feel free to mix it up with a little something else say oak for example.  

Grillin_beers

Here it is nice and simple.  Plate setter legs up. 235-260 temp.  Rubbed with bad byrons and dizzy pig swamp venom.  Let that sit overnight.  Inject an hour before you put it on the egg. Make sure you have plenty of smoking wood.  I prefer apple or pecan.  Put it on the egg and walk away.  No foil and no spraying.  Cook it to 195-205 internal.  You will have great bark and a moist piece of meat. 

GATraveller

You can use mustard + rub of your own choosing and will not have any taste of mustard on the finished product.  The mustard is only used as a binding agent to hold more rub on the meat.  One could also use EVOO, vegetable oil or mayonnaise.  
I tend to cook my butts at 240-275 with great results.  As a matter of fact the last one I did at 275 and it was the best to date.

Bentgrass

I did 2 on Monday and were a huge hit.  Between 4 adults, not much left. Apple juice in pan underneath. I covered in yellow mustard the night before, and got some strange looks, but everyone loved it !  Good luck, keep lid closed and it's like opening a Christmas present !

BKing

Thank you all for the advice. I did a yellow mustard and pork spice rub all over and let it sit in the fridge overnight. Got the egg going and regulated the temp at 275. Spread apple chips throughout the coals, and injected the meat with apple juice. Can't wait to eat!

Legume

Consider getting chunks instead of chips next time you're at the store, they work better in the egg, last longer, easier.

Legume

...also, watch them temp on that, if you plan to eat tonight, you may have to bump the temp.  What is that, 5-6 lbs?

BKing

Legume said:

...also, watch them temp on that, if you plan to eat tonight, you may have to bump the temp.  What is that, 5-6 lbs?

It's a 5 1/2 pounder. It's cooking at between 280 and 290. I didn't see the chunks, I'll look again next time I go. Thanks for the advice!

Legume

Now I want pulled pork.  Damn forum.

Scottborasjr

Good start @BKing . I agree @Legume , debating running to the store for a small butt to turbo for dinner......

BKing

Someone mentioned above cook until internal temp was at 190-205... My thermometer reads pork to be done @ 160... What gives best results?

jimithing

BKing said:

Someone mentioned above cook until internal temp was at 190-205... My thermometer reads pork to be done @ 160... What gives best results?

At 160 it'll be done but it won't be pull apart tender.  You'll need to go closer to 200 for that.

BKing

Ok will stick it out and leave alone! Thanks

BKing

I've stalled out at 165 internal temperature cooking at 290. It's been on for 5 hours and stalled for 1 1/2. Should I up the grill temp or wait it out??

BKing

stemc33

Looks great. It your not worried about time let it ride. It'll have good bark. If your bit for time, wrap it in foil and finish. Also when it gets around 190° just go by feel. It should probe like butter. If it doesn't probe easy it won't pull easy. Also, you can always chop it instead of pulling.