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Major Boston Butt Problem

mroosamroosa Posts: 7
edited 10:13PM in EggHead Forum
Put my pork on last night about 9:30 on 250. It's a 6 lb butt that I wanted to smoke up for today. Checked temp throughout the night. Looked steady 250 all night. Last check was at 4:30am. Woke up at 7:00 and it was down to about 150. Fire was nearly gone and I hadn't opened the egg or anything all night.

Problem #1: Do I need more charcoal next time? I thought I filled it up good.

Anyways I checked the pork temp and it was 190 so I figured that was good. Pulled it covered in foil and let it rest. Here is the next problem.

Problem #2: As I was pulling the pork, I could not stop eating it. That 6 pound pork only yielded about a pound of meat after I was done with it. How do you guys keep from eating all that delicious meat when you are pulling it?

Problem #3: Now what I am going to cook for mom tonight?


  • Grand Oeuf VertGrand Oeuf Vert Posts: 1,628
    #1. Maybe you are correct. Not enough lump. Or possibly your firebox holes were plugged. No big deal though. Your cook got done.

    #2 This is a problem?

    #3 I've seen guys post info on "KFC Free Meal Coupon".
    You might get slugged in the head but it won't cost you anything!
  • FearlessGrillFearlessGrill Posts: 695
    In response to your questions...

    1) Some more details would be helpful ... what size Egg? How did you prepare for and build your fire? Were you cooking direct or indirect? How much lump did you put in?

    In general, if you're doing an overnight cook, you should clean out your firebox of all ash, and build your fire carefully using large chunks of lump toward the bottom to promote good airflow throughout the cook. The most likely cause of the fire going out is obstructed airflow. Check out Elder Ward's pulled pork recipe on the Naked Whiz's site for instructions on building a good fire.

    I'd also highly suggest investing the $40 or so in a Maverick ET-73 or other remote thermometer that will warn you if your pit or meat temperature drops below a preset level.

    #2 Restraint. The food is for your guests. Suck on a beer or something. Or make a larger piece.

    #3 Cook something you don't like so you don't eat it all again. B)

  • RGBHVRGBHV Posts: 1,317
    In response to question number two...

    Now that you have determined how much you can eat...make at least twice as much so that you have some left overs for your guests.

  • RascalRascal Posts: 3,588
    This might not be of help today butt here's something I copied from the forum a while ago...

    Quick Cook Boston Butt

    Quick Cook Boston Butt

    I do like Low and Slow
    This Quick Cook method is used by some BBQ Champions in competitions.
    For those of you that can maintain a smoker temp of 350 degrees,
    here is a method you should try if you do not have 12-15 hours to smoke a Butt.
    Boston Butts smoked in 5 hours!!!!
    You can use the same recipe for Beef Brisket!!!!!

    Attention!!! Injecting is an option. I sometimes just rinse them off and
    add my rub, put in a pan, add a beer and throw on the smoker.
    I inject right through the plastic on these Butts to keep from making
    a mess. I inject them until they are FULL of liquid.

    2 Cups Apple Juice
    2 Cups Water
    1 Tbs. Rub
    1/4 Cup Cider Vinegar

    I put my rub on and let them come up to room temperature while I get my
    smoker cranked and up to 350-375 degrees. I usually let it go to 400
    because it will drop off when you load the meat.

    Like all my meats (except ribs), they are in aluminum pans. There may be
    so much liquid seeping out of them while they are resting on the counter
    that you may not need to add any liquid (beer) to the pans.
    Put them on the smoker and get it back up to 350 if it has dropped off
    lower than that. You will probably have to really throw on the charcoal
    and wood to get that 350 temp.

    At 2 hours they look like they have been smoking for about 8 hours at

    Cover them with foil at 3 hours.

    Cook them for about another 2 hours.

    I take them off at 4.5 - 5 hours hours or when they are 195 degrees
    internal. I cover them with foil and let them rest for about 1 hour and I
    pull them at about 200.

    This BBQ is as good as any I have ever smoked. Don't have 15 hours to
    smoke? Try this method. Same results!!!!!!!!!!!!!
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Problem #2 - cook two. Glad it tasted so good.

  • WilbyWilby Posts: 155
    I understand your problem. Every time we pull the cook our friends sit around and wait for the tasty treats before dinner
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