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Boston Butt

[IMG]http://i12.photobucket.com/albums/a238/BChrisL/image.jpg[/IMG] Two 12 pound Boston Butts cooked over 12 hours. Rubbed with dry spice one day before. Fresh load of lump charcoal and three or four chucks of seasoned hickory thrown in on top of the glowing charcoal just prior to placing the plate setter and grate. Drip pan placed on the plate setter under the grate. Bottom shutter open about 1/2 inch. Top vent with all five slits open full. Egg ran about 270-300 Remote sensing meat thermometer placed in one butt. Watched till internal temp went to 200. Shut down egg and waited for the meat temp to drop to 170 or so. Removed the butts that were falling apart and shredded with "bear claws" adding vinegar sauce. Placed in bowl covered with foil till and inside warm oven till guests arrived. Bagged the excess in ziplock bags to take home and placed in freezer.
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Comments

  • lousubcaplousubcap Posts: 10,060
    Welcome and that's a home-run!  Congrats-
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • onelikearockonelikearock Posts: 115
    Very nice.
    Chesapeake, VA
  • bud812bud812 Posts: 1,667
    Lookin good.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • grEGGorysgrEGGorys Posts: 168
    They really look good. I just put my 6# butt on the grill about 2 hours ago. Plan on getting it off about 9:00 and FTC for a couple hours. Then off to the refrigerator and ready for company tomorrow. Hope mine turn out good and look like yours so I can brag about my egg.
    Gulf Coast FL
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