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First time Boston Butt

Hello, I have a 3.67lb Boston Butt I am going to cook tomorrow on my large BGE. This will be my first try on my Egg so I was looking for some pointers. Temp and time mainly. I'm going to rub it down and let it sit in the fridge until I fire up the Egg. Thank you, Strummer

Comments

  • AltonAlton Posts: 431
    http://eggheadforum.com/discussion/1148757/first-pork-shoulder-progress-report-and-pics#latest

    here is a link to my first Butt 3 week ago..Good luck and keep us posted

    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • shtgunal3shtgunal3 Posts: 2,391
    If you want it done fast... Go 325-350 dome temp indirect setup until internal temp of meat hits 160. Take off egg and wrap in foil with a little apple juice. Put back on with same setup and dome temp. Leave it alone till IT hits 195-200. Wrap in towel and put in cooler until your ready to eat. Never cooked a butt that small but I'm guessing it probably take somewhere around 4.5-5.5 hours with this method maybe quicker.

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     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • Charlie tunaCharlie tuna Posts: 2,191

    I'll suggest the turbo style  -- tomorrow is Saint Patty's Day and i'm figuring you want it for that!

    I'm figuring you have a plate setter and can cook indirect.  Set up for indirect cooking- plate setter legs up - grill at gasket level.  Hope you have some type of wood to produce smoke for the first two hours??  Stabilize your egg as low as it will cook -- like 225 degrees.  Put the butt on the grill and let it cook low and slow in the smoke for about two and a half hours -- you should be close to 160 degrees internal temperature??  If not keep cooking it till 160 is met.  Pull the butt off and wrap it in about three layers of tin foil -  nice and tight - an so it doesn't have a chance of leaking out all the good juices it is going to produce.  Plave it back on the grill and cook it until the internal is 205 degrees.  Remove and place  in a small ice cooler for one hour.  Just before serving -- open carefully because it will be steamy -- and shred with two forks.  Mix the liquid that is in the foil back over the shredded meat.  You can hold the wrapped butt up to four hours in the cooler (provided you don't open it) if needed before shredding and serving!!  Enjoy --- good and simple..

    PS: Next time you will cook a larger butt for leftovers..

  • StrummerStrummer Posts: 21
    I have the plate setter! Once it's wrapped in the foil and put back on, do I leave a probe in it until 205°?
  • shtgunal3shtgunal3 Posts: 2,391
    Pull probe out... Wrap in foil... Put probe back in through the foil...monitor temp

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     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • Charlie tunaCharlie tuna Posts: 2,191
    Right -- remember you always cook to temperature -- you need to know what is happening inside the egg.  Now i inject my butts, so i cook to an end internal of 210 degrees.  I use Bad Bryon's Butt Rub -- it's a mild rub - and inject with Lawry's Teriyaki marinate -- i can get about six ounces into the butt..
  • EggcelsiorEggcelsior Posts: 9,211
    Rock the Casbah with this one, Joe
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