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Question about Boston Butt

Unknown
Unknown
edited November -1 in EggHead Forum
Hey Guys,[p]I have cooked some boston butts lately using info from the Naked Whiz's website and from reading this forum. They have turned out great. The meat just about falls apart. What I was wondering is, if there is a different method for cooking these if you want to have some good sliced meat with an almost black outside appearance. I really like a good outside sliced sandwich. The way I have been cooking them has been great for pulled meat and just kinda looking for some variety. Any Suggestions? [p]Thanks,[p]Mark
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Comments

  • Roy Fraser
    Roy Fraser Posts: 32
    Big Boy,
    I have cooked some boston butts at about 350 deg. instead of the low and slow. They make a good sliced sandwich plain or bbq'ed. I still use the same internal temp for the butt. Hope this helps. Pigtail
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  • YB
    YB Posts: 3,861
    Big Boy,
    If you want to make a sandwich using sliced meat pork loin would be a better choice than the boston butt.The butt has a lot of fat in it and needs to cook until internal temp hits 195 to 200.
    Larry
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  • Bordello
    Bordello Posts: 5,926
    Big Boy,
    Have a look here to see if it will help.
    New Bob
    [ul][li]Pork cuts[/ul]
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  • Wazoo
    Wazoo Posts: 150
    Big Boy,[p]Have cooked a many a pork loin on the Egg with great results. Then we brined it before doing the Egg -- absolutely the juicest smoked meat I have ever eaten (right before Soney's B-B-Q down south-east. Try brining.
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  • Stogie
    Stogie Posts: 279
    Big Boy,[p]Yes you can! This method is very often found in Florida. Just cook your butt as you normally would but take it off the fire when the internal reaches 180-185º. [p]This is just below the pullable stage and still gives the butt a chance to render lots of the fat. I would avoid the high heat method as the fat doesn't have a chance to render out. It has to stay in the plateau for as long as possible to render any fat.[p]Stogie
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  • Unknown
    Unknown
    Stogie,
    That's the ticket, should be able to get good slices cooking as Stogie suggests.
    Jim
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  • Unknown
    Unknown
    Stogie,[p]Thanks for the advice. I will try that on my next butt.
    I will let you know how it turns out. [p]Thanks Again![p]Mark
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