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Boston Butt and Pulled Pork Questions

bbqmanbbqman Posts: 7
edited 7:10AM in EggHead Forum
My wife has to work tomorrow and the rest of the family isn't comming over until dinner (mustard rubbed steaks) so I decided to spend the 4th of July with my dog, my BGE, Mr. Sam Adams (and probably a several of his friends) and a Boston Butt.[p]For great pulled pork I have heard that you want to cook until the internal temperature reads 195-200. [p]What temperature do you recommend to cook the Butt at and more importantly, what kind of wood would you use to smoke it?[p]The Butt weighs in at just under 5lbs -- Sam Adams approx 12 fl oz per bottle. I have rubbed with mustard and covered in JJ's Rub.[p]Any help would be greatly appreciated.[p]Also, how long can I expect the cook to take at the various temperatures.


  • JJJJ Posts: 951
    Sam Adams is good.
    195-200* internal is good.
    225-250* dome temp is good.
    Any wood you like is good.
    I like mesquite, personal preference.
    At the above temps figure about 12 hrs or so.
    Beer it's not just for breakfest anymore.
    Need more I will be here.

  • Nature BoyNature Boy Posts: 8,419
    Great to have JJ back posting in force, and he be steering you right. Nothing to add, except have a Sam Adams for me!! And that usually you can't go wrong with JJ's advice.....rephrase that....I have never gone wrong by following his advice.[p]And enjoy the cook. More fun than you could ever imagine.[p]Happy 4th
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • JJJJ Posts: 951
    Nature Boy,
    You should have said save a Sam Adams for You and me. Mo betta that way. He give You and I drink. hehe

  • EarlEarl Posts: 468
    bbqman,[p] Just last week, with J.J's help, I done a small 3-1/2 pork
    sholder. I stayed on the egg for 10 hrs & turned out super.
    I was ready for diner at six but had to wait untill just
    short of 9:pm. Well worth the wait.[p] Earl

  • Nature BoyNature Boy Posts: 8,419
    Still workin hard...but now that I think about it, aint be no reason I can't crack me one of those cold ones I got in the fridge! [p]I think I will finally take a break and do butterflied whole chicken tomorrow. Cat has been sayin it is her favorite way to do a bird, so I fingered I would give it a try! 270 direct and stylin and smylin. Enjoy your multi-egg smoke out JJ.
    Cheers (now with a cold one in hand)
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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