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Pork Butt

I've got a decent rub, but am looking for ideas to cook a 6-8 # butt in a resonable time (6-8 hours). I'm too old and lazy to start the night before !!
Any ideas of temperature etc. and still get a decent shredded "pulled" butt?


  • Joe B.,
    Here's a link to a page on the Virual Weber site on speeding up the cook. I haven't tried this method but it should work equally well on the egg. I would shoot for a dome temp of 275° to 300°. The only problem I see with this method is that It doen't give enough time to render out all the fat. If you try it let us know the results.

    [ul][li]Quick cook butt[/ul]
  • Joe B.,
    I have had my BGE for 3-4 years and this is the best method I have found. Rinse the fresh boston-butt in cool water, pat it dry with paper towels and spread the entire butt with deli-mustard. Next, sprinkle a dry rub over entire butt. (I use Oklahoma Joe's "Original BBQ Seasoning" or Okl. Joe's "Hog Rub & Yard Bird Seasoning". I have found both of these at Wal-Mart.) Sprinkle the dry rub as if it were a heavy "salting". Place the butt either directly on the grid, or you may want to use a rack. I use a themometer in everything I cook and I insert a thermometer in the thickest part. Using a spray bottle, spray the entire butt liberally with apple juice. Each time you raise the cover, spray the butt with apple juice. I cook at 275-300 degrees. When the internal temp reaches 170 degrees,approximately 3 1/2 hours I remove the butt and double-wrap it in aluminum foil as tightly as possible. Spray it liberally with apple juice again before sealing. I then place it back on the grid for 1 1/4 to 2 hours depending on how much time I have. If your cooked roast doesn't practically fall off the bone, you got a bad piece of meat. Please let me know how it turns-out.

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