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First Boston Butt
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pattont
Posts: 39
Prep. with yellow mustard and a local butcher shop's butt rub.
The grill is ready at 250 degrees with my V-rack in place. The drip pan has about a half inch of water and another half inch of apple juice
This is right after I ripped it apart. I was waiting for the pork to cool down. I was starving at this point.
Fully pulled awaiting sauces.
Comments
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Looks good. I assume you used the rack to hold the butt. It is OK, but not necessary. Do you have a shot of the whole, finished butt?
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That's some good lookin' butt.
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Nice BUTT!
:laugh: -
No I don't. It was almost 3AM when the thing finished (poor planning on my part) so I was ready to get it pulled and to bed. Didn't think about taking a finished whole photo until after I had broke it up! Don't worry I will do another.
As for the V-Rack, I know I don't need it, but I have it for ribs, so I figured why not... :-) -
Patience grasshopper-let pig rest and she shall be moist.Nice looking cook enjoy the flavor.
GOOD EATS AND GOOD FRIENDS
DALE -
I still can remember my first butt. Nice cook, but like Dale said let'r rest - it's part of the cooking process. Good luck on many butt cooks to come!!
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Looks like it came out nice and juicy, great job. Welcome to the butt club
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