First Boston Butt

Hokiejacket · March 2014

I'm doing my first Boston Butt today. 6.5 lbs, 225 degrees, Dizzy Dust, and a couple of apple chunks. Here is the starting picture.

jscarfo · March 2014

Nice butt

hapster · March 2014

Looks good! Enjoy!

Hokiejacket · March 2014

jscarfo said:

Nice butt

You should meet my wife. Couldn't help it.

Hokiejacket · March 2014

hapster said:

Looks good! Enjoy!

Thank you.

Eggcelsior · March 2014

Hokiejacket said:

jscarfo said:

Nice butt

You should meet my wife. Couldn't help it.

We're going to like this guy, folks.

Hokiejacket · March 2014

Update on the cooking. It seems we are in our temperature stall. The temp had risen to 193 but for the last two hours it has now dropped to 175. Egg holding steady at 225. We are now into hour 7 of the cook.

Deviledegger · March 2014

Nice work. Your going to love the final result. I am starting 2 -8# around 10pm to cook overnight. One of them is for a friend because he is eggless.

henapple · March 2014

Hokiejacket said:

jscarfo said:

Nice butt

You should meet my wife. Couldn't help it.

Pics or it didn't happen. ..

Hokiejacket · March 2014

henapple said:

jscarfo said:

Nice butt

You should meet my wife. Couldn't help it.
Pics or it didn't happen. ..

Can't do pics now since it's dark. I will take one once the cook ever completes.

Hokiejacket · March 2014

I'm in hour 9 now and the temp has dropped to 164 from a high of 193. I expected a stall but not this long. By the way, I have confirmed the temp via my Thermapen.

Any suggestions or keep at it. Dome temp holding steady at 225.

Romain · March 2014

Hmmm...never seen a drop of nearly 30 during the stall. Maybe something like 168 to 164. I would venture a guess that a 6.5# butt at 225 would take close to 12 hours or so.

Hokiejacket · March 2014

Romain said:
Hmmm...never seen a drop of nearly 30 during the stall. Maybe something like 168 to 164. I would venture a guess that a 6.5# butt at 225 would take close to 12 hours or so.

Thanks for the advise. The temp is starting to come up and is now at 170. 1.5 hours to go for a 12 hour cook.

DMW · March 2014

If 225* is your dome temp, it's too low, bump it up if you want it to finish.

Hokiejacket · March 2014

DMW said:
If 225* is your dome temp, it's too low, bump it up if you want it to finish.

Thanks. I will do that. You have a recommendation?

DMW · March 2014

At this point I would say take it to 300*. Pork butt is very forgiving, race to the finish.

Hokiejacket · March 2014

DMW said:
At this point I would say take it to 300*. Pork butt is very forgiving, race to the finish.

Thanks for your help.

Hokiejacket · March 2014

Well she is finally done. 11.5 hours.

fence0407 · March 2014

Looks great! Got a 6lb going on in a few hours.

caliking · March 2014

The sammiches! We wanna see the sammiches! The bark looks great

GoVols · March 2014

I'll take a sammich !

Hokiejacket · March 2014

Here is the finished shredded product. Thanks to all for the encouragement.

calracefan · March 2014

Looks good , your are going to love your egg. Just a suggestion, get a remote thermometer so you don't have to open the egg. "If your lookin you are not cookin". Every time time you open your egg to check temp of meat you are losing temp in your egg slowing down your cook.

Hokiejacket · March 2014

calracefan said:

Looks good , your are going to love your egg. Just a suggestion, get a remote thermometer so you don't have to open the egg. "If your lookin you are not cookin". Every time time you open your egg to check temp of meat you are losing temp in your egg slowing down your cook.

I should have made myself clearer. I did have a remote temp probe so I only opened the egg twice. Once at the beginning of the stall and when the cook was finished.

First Boston Butt

Comments

Categories