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First Boston Butt
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fence0407
Posts: 2,237
After having my new LBGE for a few weeks now, I finally decided to try a Boston Butt. I have smoked a few of them in the past with varying results.
I decided not to inject this time. Rather, I used a layer of mustard with a homemade rub. Covered the pork and let it sit in the fridge overnight.
I fired up the egg around 5:10am with two apple wood chunks buried in the coals. After letting the smoke clear and the dome temperature stabilize at 250 degrees, I set up the Maverick, added a handful of hickory wood chips and placed the pork butt on the egg at 6am.
After about 6 hours in, IT is sitting around 160 degrees. Will post more pictures and updates throughout the cook.
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA
Cumming, GA
Comments
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Sound like your cook is coming along nicely!DavidBBQ since 2010 - Oh my, what I was missing.
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Looks good . Be sure to tell us how it came out.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Have you hit the stall?Green egg, dead animal and alcohol. The "Boro".. TN
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We have hit the stall at 160! Hasn't budged since hour six and I'm now at hour 9...henapple said:Have you hit the stall?
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
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Looking good! Be sure to give us the follow-up. Sure it will be great.John in the Willamette Valley of Oregon
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If you're in a hurry, foil and go to 350..cut it in half and foil if you're in a real hurry. Otherwise, drink more beer.Green egg, dead animal and alcohol. The "Boro".. TN
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It is slowly starting to come out of the stall. Might end up foiling and bumping to 350 in a little bit though...got a crowd of hungry people here soon!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
The mantra of the EGG "Cook to temp not to the clock"DavidBBQ since 2010 - Oh my, what I was missing.
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After about 12.5 hours on the egg we finally hit 190. Had a group of people waiting and unfortunately was unable to FTC as originally planned.
Overall the pork turned out okay. Had good feedback from the crowd, but I was a little more critical of my work. First of many to come though!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
What weren't you happy with?Green egg, dead animal and alcohol. The "Boro".. TN
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It didn't pull very well. Was kind of tough and the bone didn't come out. I've done better.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
I think you should have wrapped just in case, cause predicting the stall is like being a weatherman...Then again I am a noob...BruceL BGEKennesaw, GA
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Ftc may have fixed that bone pull. I went to 205, I find hard spots still left at 190 - just use the probe to poke around a bit. Where it goes in like butter, it's done.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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