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1st Butt advice.

ChuckChuck Posts: 812
edited November -1 in EggHead Forum
I'm getting ready to do my 1st butt and want to make sure i'm heading in the right direction. I have a 6 lb boston butt that i'll coat in mustard and rub and wrap in plastic until show time. I'm planning on starting at 9 pm tonight using a plate setter and drip pan. I'm planning on starting with a smoky fire (thanks char-woody) and letting the temp climb to 225-250*. 2 to 2 1/2 hrs per lb until 200 internal, about 11 or 12 tomorrow. Does this sound right? Any other suggestions? Should I trim the fat first or just cook with fat side up?[p]Thanks,[p]Chuck
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Comments

  • BlueSmokeBlueSmoke Posts: 1,678
    Chuck,
    You're headed in the right direction. (Now if you'll tell me where you live I'll head in that direction :-))) ) I usually work a little hotter 275 to 300; takes the time down to 1 3/4 to 2 hour per pound range, while keeping a nice crusty exterior and moist succulent interior. Fat side up, please. Don't know if it does anything for the pork, but it makes the cook happy to spray the butt with apple juice a couple of times starting about 2 hours from the end.
    Good luck and good eatin'

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  • ChuckChuck Posts: 812
    BlueSmoke, I feel better already. I read the forum daily and thought i was doing it correctly, but just wanted to make sure. NJ is a long way from CO but you are welcome for lunch tomorrow. Thanks[p]Chuck
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  • HuckHuck Posts: 110
    Chuck,
    I like your whole post. The lower and slower the temp, the better for me, after it breaks through the plateau, I'll bump it to 250 to 300 for the finish. I like to stab the butt and slide in dried onions and a little garlic. Throw a couple of big yellow onions on the fire too![p]

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  • ChuckChuck Posts: 812
    Huck, I like the garlic and onion idea in the pork. The onions in the fire sounds interesting also. Do you use them instead or with wood? What type of flavor do they give, strong or mild? Good penetration?[p]Thanks, Chuck

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  • HuckHuck Posts: 110
    Chuck,
    I use them when I'm not using wood usually. It gets in the meat some. It DEFINITELY gets the outer quarter inch of a rib roast tastier than heck. The effect is great for aroma, mild for taste.

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