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Results of my first Boston butt

MountainGrillerMountainGriller Posts: 300
edited 10:38AM in EggHead Forum
Recently I was encouraged to do a long cook, specifically a Boston butt. I had do idea how to cook a Boston butt, so I turned to the forum for advice.

Several members posted helpful tips and links. I decided to go with the Elder Ward method and I’m very pleased.

I started just before sunrise Thursday morning. While waiting for the dome temp to stabilize I watched 7 deer wander through the woods behind the house. I knew then it was going to be a good day – and let me tell you it was very good.

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Comments

  • cookn bikercookn biker Posts: 13,395
    Shweet!!! Looks great! Talk about the slaw/sauce, please. Nice job!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • MickeyMickey Posts: 16,269
    Good looking cook, talk about the slaw/sauce please.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • FidelFidel Posts: 10,168
    Is that some sort of homemade relish on that sandwich? Certainly a unique approach - never seen anything like that posted here.
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  • Thanks - I followed the Elder Ward recipe. Let me just say that I'm in North Carolina where folks are serious about their BBQ. The people that I shared it with also liked it. The sauce (vinegar based)that I made is the Eastern (NC) Style Elder Ward recipe. The Slaw is also vinegar based - The combination of the BBQ, sauce and slaw on a white bun is very good!
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  • Thanks - that is one type of NC BBQ slaw - I was rather pleased with the results. I'll do it again for sure
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  • cookn bikercookn biker Posts: 13,395
    So you combined them both? Or you put the sauce in with the meat and the slaww topped it? I bet it's the latter.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Very nice indeed, while in college at East Carolina for a couple of years in the mid 80's I learned all about that combination and learned to really like it. We used to make a road trip to Parkers for family style, mmm mmm!

    Makes me feel kinda sad considering I have yet to try a butt and have had the egg for 3+ years now.

    Great Job
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  • cookn bikercookn biker Posts: 13,395
    Matt, get on them butt cooks!! They rock!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • EGGARYEGGARY Posts: 1,222
    Could you please post the ELDER WARD method of doing a Boston Butt.

    Thanks.

    Gary
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  • The sauce is applied to the BBQ and then topped (or on the side) with the slaw.
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  • OH, you should try it - you would think that you were back in NC
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  • I had already planned on it as soon as it gets above freezing on the weekend again-it may be March :(
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  • BacchusBacchus Posts: 6,019
    It's pretty much just loading up the egg full of lump, stabilizing around 250, then cooking butt intil it is 200deg internal, roughly 12-15 hours.
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  • Awesome pix. I too recently did my first ever butt and used the Elder Ward method. I put mine on New Years eve. after the midnight festivities so we were ready to eat about game time on New Year's day :cheer: I think we'll just make that a tradition!
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  • Awesome pix. I too recently did my first ever butt and used the Elder Ward method. I put mine on New Years eve. after the midnight festivities so we were ready to eat about game time on New Year's day :cheer: I think we'll just make that a tradition!
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  • BasscatBasscat Posts: 659
    Some of my favorite butt cooks were cold winter nights.... when you go out to check on it at 3 in the morning and it's 12 degrees, the smell from the Egg is even more unbelievable in the cold, crisp air :) Go for it!
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  • Sounds like a great tradition - I may have to copy you.
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  • Now that's hard core
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  • Jupiter JimJupiter Jim Posts: 1,625
    Mountain Griller,
    Congrats on a great cook and great pics.
    Could you please post the recipe for the slaw? Please :)
    I'm only hungry when I'm awake!
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  • reelgemreelgem Posts: 4,256
    Nice job! Looks delicious! I use Elder Ward's recipe also. You'll have to try his brisket sometime, it is very good too. I love the overnight cooks, I usually start mine late in the evening so they're ready for dinner the next day.
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  • I'm glad that you like the looks of the slaw


    3 LBS. cabbage
    3 ribs of celery
    1 onion (yellow)
    1 bell pepper
    3 carrots
    2 C sugar
    Shred, chop or dice all and mix with sugar. Set cabbage mixture aside.
    ½ Cup of white vinegar
    ½ Cup of Apple Cider vinegar
    ½ C olive oil
    1 tsp celery seed
    1 tsp (kosher salt)
    Bring all to a boil and pour over cabbage mixture and chill overnight.
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  • FiretruckFiretruck Posts: 2,676
    Nice job MG ;)
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  • Thanks - I was very pleased with the results - I didn't do the cook overnight but will try the overnight cook next time
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  • WokOnMediumWokOnMedium Posts: 1,376
    Great work!!!! That looks incredible! Many more to come.
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  • I believe that there will more pulled pork BBQ come off of my BGE - everyone enjoyed it
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  • Nice Butt, good job MountainGriller

    Ross
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  • Dude....the best all night cooks are those that are done in freezing temps.....or at least that has been my eggsperience.....but then again......I have only done them in cold temps, lol.
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  • One other thing Mark. I consider myself a BBQ connoisseur due to living in the south and LOVING BBQ....and the fact that my father LOVES it too. I cooked my first butts on New Years Eve and invited my Dad over for New Years dinner and he didn't even use sauce on his pork. He said the meat was just too good to put sauce on...and if anyone knows BBQ, it's my Dad! My wife has been begging me to do some more, just been to busy with other cooks!
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