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Finally Perfect Butt

edited November -1 in EggHead Forum
This butt was a small 5lb Lean Generation bone-in. Four hrs brine. Eight hrs marinade. A coating of mustard and home-made rub. Then twelve hrs in the egg with the last 1.5hrs wrapped in foil as internal temp went from 180 to 195. First time I got the bone to fall out and pulled pork. Made some killer dipping sauce. Totally outstanding, and I owe it to you guys. For one thing, it never occured to me to cook it to such a high internal temp.


  • Char-WoodyChar-Woody Posts: 2,642
    Dr.Seuss, this is how the boston butt originated. At one time it was a very cheap portion of the hog shoulder and usually a staple in larger families. The home folk cooks developed the method we use today. I think the origins came from the southern kitchens as did most great bbq recipes.
    The fats/callogens and stringy muscular texture of the butt lends well to this type of cook.
    Congrats on your success, but I find foil wrapping a boston butt isn't necessary. Unless of course your in a real big hurry. Do it sometime to the finish line with the full 1.75 to 2.0 hours per lb. at 225 to 250F dome temperature.
    Good luck..

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