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Tips and advice for my first Boston Butt

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MountainGriller
MountainGriller Posts: 300
edited November -1 in EggHead Forum
I'm excited. I'm going to Sam's Club tomorrow to buy a Boston Butt.
My plan is to make pulled BBQ.
I'm cooking it on Thursday. What is the setup for the BGE - how much lump, what dome temp, how many hours per pound, what type of rub and the done temp.
Thanks in advance.
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  • Hoss
    Hoss Posts: 14,600
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    http://playingwithfireandsmoke.blogspot.com/2002/02/pork-pork-shoulder-butt-picnic.html
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  • Biggin
    Biggin Posts: 1
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    Follow Elder Wards recipe on the forum. I did it for the first time last week and it turned out perfect. All instructions for lump,time,tempand set up are included. ;)
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  • Bacchus
    Bacchus Posts: 6,019
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    Butts typically come 2 to a pack from the WHSE clubs. Go 250ish until 195-200 internal, anywhere from 12-18hrs. Rub with any available BBQ rub.
    Plate setter legs up, drip pan, grid, butts.
    Good Luck. :)
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
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    Don't sweat it too much, it is a pretty easy cook. Hoss gave you a good link to follow. I use different rubs usually Tony's or Bad Byron's Butt Rub for my butts just because I cook a lot of butts and these seasons are good and easy to find. I like Pecan or Hickory chunks but then again it is a personal preference thing. Fill your lump all the way up to the fire ring with a few of your wood chunks buried in with the lump. If you are getting the twin pack at Sam's plan on a 10-12 hour cook at 250 degrees. Some times they do take a little longer. Enjoy :)
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  • MountainGriller
    MountainGriller Posts: 300
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    Thanks to each one of you. I appreciate the advice.
    I can't wait to get started.
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  • Cory430
    Cory430 Posts: 1,073
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    Good advice so far.

    If they are boneless (I don't know about Sam's, but Costco's are), I like to tie them up a bit with butchers twine so that they have a bit more even thickness.
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  • tjv
    tjv Posts: 3,830
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    Sams will be 2 butts per pack.
    - try to find two butts in package about same size and shape, 6 to 8 pounds for each butt
    - bring home wash under running water and smell for freshness. no bad odors after the rinse.
    - trim small fat pieces but leave big fat cap on.
    - use plenty of rub. if you like, coat butts with thin mustard layer to hold rub better. work rub into butts good.
    - plenty of lump in egg, into fire ring
    - set up indirect
    - add couple junks of pecan, oak or hickory for smoke, bury couple chunks in lump and throw one on fire when adding the butts.
    - give the egg good hour to stabilize temp and smoke before adding butts
    - 235 to 275 dome temp is good
    - set butts on grid with fat cap down
    - resist the urge to peak under the dome for at least first 8 hours.
    - smoke till 195ish internal temp or when bone feels like you can pull it out.
    - pull off, foil and set in cooler with towels for about one hour.
    - pull and enjoy.

    butts003copy.jpg
    www.ceramicgrillstore.com ACGP, Inc.
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  • TheDirtyBurger
    TheDirtyBurger Posts: 846
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    what they said

    jesus that bark looks awesome!
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