Boston Butts

Jerome Poole

I am planning to cook 3 butts this week end I noticed a post that said butts need to be cooked on indirect heat. I am new at this and not too familiar with some of the terms .I know that people like me with little experience get old to a lot of you that have been doing this for a long time. hope you can help me make this a success.
Thanks!
Jerome catstorm@aol.com

GrillMeister

Jerome,[p]The best way for a new egger is to read ElderWards way at the link below. Just be patient and 18 to 22 hours later, you'll have great Q!
[ul][li]Elder Ward's Pulled Pork Instructions[/ul]

fishlessman

GrillMeister,
for some reason the links to part 3 and 4 didnt work
[ul][li]parts 3 and 4[/ul]

GrillMeister

fishlessman,[p]Hmmm. Sounds like a job for WMK. Perhaps it would be better just to PDF the whole thing and post a link.

Wise One

Jerome, to answer your question, indirect cooking is having a barrier between the heat source (fire) and the meat. A simple sheet of foil may provide enough barrier but typically what we are talking about is some form of mass (a pie pan filled with water - or sand, firebricks or an EGGsetter) which will keep the heat from directly hitting the bottom of the meat. A pan filled with water with a V-rack provides a very effective indirect cooking set up. If you don't have a V-rack, just place an extra grill of some sort over a disposable aluminum pan. You can either put some liquid in the pan or leave it empty - the liquid keeps the fat which will run put from burning but does nothing for the moistness of the meat.