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Direct Butt

BluesnBBQBluesnBBQ Posts: 615
edited 1:24AM in EggHead Forum
I tried something different yesterday. I cooked a boston butt direct with very good results. I kept this cook pretty simple. I used a butt about 5 lbs and rubbed it with salt and pepper. I put it on direct at 250 with some hickory chips. I turned it over after an hour and kept turning it every half hour or so. After the first two hours I also sprayed it with and apple cider/vinegar mixture when I turned it.[p]After about six hours, it was starting to separate from the bone. I took it off and let it rest a few minutes. The bone easily canme out and I used a cleaver to chop up some big chunks into smaller pieces. Hardly any internal fat was left. I had some good sandwiches for dinner.[p]Was this pulled pork? No. Was it barbecue? I'm not sure. Was it very good, smokey pork? Hell yes![p]Next time I try this I might marinade the butt first. I recommend trying this if you want something different that you don't need to cook overnight.


  • AZRPAZRP Posts: 10,116
    That's the way I learned to BBQ, direct and a mop every 30 minutes and turn every hour. -RP

  • BluesnBBQ,[p]"Was this pulled pork? No.
    Was it barbecue? I'm not sure.
    Was it very good, smokey pork? Hell yes!"[p]Darn, I never knew Donald Rumsfeld was masquerading as an Egger.[p]Welcome, Donald.

  • thirdeyethirdeye Posts: 7,428
    <p />BluesnBBQ,[p]I've seen this corny picture a thousand times in all kinds of books and magazine articles, but it does tell a story.[p]What you did is barbecue in it's oldest form, and a favorite technique of mine. Given enough distance from the coals, you can cook anything this way.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • BluesnBBQBluesnBBQ Posts: 615
    thirdeye,[p]Next time I have a part, that's what I want to cook! :)
  • BluesnBBQ,
    You said you kept it simple? Sounds like you were actually pretty busy tending to the meat. I usually go indirect with drip pan in a v-rack. The set it and forget it seems more simple to me. Cook while you sleep--what could be easier? I agree with you-as everything that comes of the egg is tasty.

  • BluesnBBQBluesnBBQ Posts: 615
    JetJock,[p]I meant simple as in no fancy rub, no indirect setup, no waking up a 2-3 times in the night to make sure the temp is still constant (what I usually do when I cook overnight).[p]I prefer to do pulled pork overnight (and that's how I'm doing it next week when I have some family over for barbecie), but this is a good alternative.
  • thirdeye, I think I'll kindly pass on everything but the fish, thank you. [p]Rascal

  • thirdeyethirdeye Posts: 7,428
    <p />Rascal,[p]Those lizards taste like chicken, notice the resemblence in their feet. LOL[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
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