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5 # Boston Butt

Louisiana RedneckLouisiana Redneck Posts: 198
edited 6:51PM in EggHead Forum

Good evening,
I just want to be sure. It has been a while since I cooked a Boston Butt for pulled pork. I should cook it about 2 hours a pound. Dome temp should be 225/230. Cook indirect with a drip pan. When meat reaches 190/200 I need to pull, wrap in foil and towels and put in ice chest for 30 minutes. is this the best cooking methods?[p]Thanks for any help.


  • JethroJethro Posts: 495
    Louisiana Redneck,[p]Looks like you have it right, except the cooler part. If you are ready to eat it - just pull and then serve.[p]If you aren't ready to eat, then wrap and place in a cooler until your ready to eat. When you are ready to eat then take it out the coller and pull it.[p]Regards,

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