First Ever Boston Butt

I've only done one but I did a lot of reading in here and the best advice I got from here was to allow for plenty of time for the cook. Take off when done and wrap in alum foil and wrap in towels and put in a cooler. I did this and I left it in the cooler for 5 hrs and when I pulled it out it was still steaming hot. Good luck!!!
Ask a lot of questions about it these guys are great.

Chemical Eggineer wrote:

Cook app. 2 hrs per lb until internal T = 170.

First, as the others have mentioned, cook until at least 190 - my preference is 200. Best of luck, my friend. I'm sure it will be fantastic.

Hi,

Welcome to the forum, and congrats on your new Egg. Follow the advice the others gave, and you'll have a great cook.

In terms of the 'probes', there are two kinds of thermometers - a meat thermometer used by hand to tell when your meat is done, and a remote thermometer with a probe that is left in the meat and can monitor your cook continuously. In my opinion, you absolutely need a good meat thermometer to get the most out of your Egg. Most here swear by the Thermapen, but since you're not likely to find one locally, you can get away with a cheapie for now. Just make sure you calibrate it (and your Egg's dome thermometer) in boiling water before using. In terms of a remote thermometer, I've had pretty good luck on long cooks with the Maverick ET-73. You can live without this for a while if you can't find one locally, or don't want to shell out the extra $ early on.

A couple of other pointers for cooking a butt...

1) In terms of your timing, note that the 2 hrs/lb that you quoted can vary from butt to butt. Some will get done quicker, some will take longer. I generally add a couple of hours to my planned time, and if it gets done early, I double wrap in foil, wrap in a towel or two, and put in a cooler till I'm ready to serve. It will stay hot at least 4 hours this way. In my opinion, you're better off being done early than making your dinner guests sit around waiting. This also has the added advantage of freeing your Egg up earlier, allowing you to also use it to prepare appetizers or sides.

2) You didn't mention adding smoking wood in your technique. If you want a smoky flavor, add some chunks of wood to your fire before putting the meat in. I usually use a fruit wood like apple with pork.

Good luck!

-John

I doesn't "need" to sit at all. It will be ready to pull a half hour after pulling it off. Wrapping &/or coolering will hold the heat until mealtime, up to several hours.

It doesn't need to sit for long but it can sit for quite a while. Somebody has gone more than 5 hours and it was still hot. Look up Elder Wards method in recipes and pay attention to what he says about the fire building. If you are having company you will probably want to get up once through the night.

Steve

Mark0525 wrote:

Everyone told me it's very hard to screw this up but you'll be a nervous wreck like I was for your first one.

But it was worth it, huh?

A couple of things:


1. Try cooking one BEFORE the party just so you're not doing it for the first time. Pulled pork freezes and re-heats well, so you won't waste it.

2. Don't get your shorts in a ball. Pulled pork is very forgiving.

3. Cook it until at least 190 degrees! It won't pull (although it is completely safe to eat and can be sliced) at 170.

4. Probe meat thermometers are cheap and easy to use and will let you cut the number of times you open the egg. Remember: Most people aren't lazy enough to make good BBQ. They fiddle and prod and poke it, causing all sorts of temp spikes and problems. TRY TO LEAVE IT ALONE.

5. Get up once at least overnight just to check on things, but if you use fresh lump (not used lump, which is fine for most things but not this) for your fire, problems are rare.

6. Clean out your egg COMPLETELY before attempting any long smoke. I always pull out my fire ring and my firebox, and completely clean the bottom of the egg, before I do a really long smoke. The only way to get all of the ash out is to remove everything -- even the ash tool, which is very handy, will leave stuff behind.

7. See No. 2. See. No. 2. SEE NUMBER TWO. Remember: Worrying makes the meat tougher.

I am new to BGE but I have a few suggestions gleaned from others (thanks Forum) and from my own cooks. Pulled pork is a staple around our house for entertaining, pot lucks, etc and we do at least two or three Boston Butts a month. I don;t know about the ice chests and towels but I do know that portable crock pots (the ones with clamps on the lid) can be great ways to cook at home and enjoy the meal somewhere else or (within reason) later.

1. Start with new lump and use the bigger pieces.
2. Once you have a good start on your fire allow the BGE to come up to temp WITH the plate setter inside.
3. Make sure your temp remains stable for a reasonable amount of time before putting on your Boston Butt.
4. Get a big glass of iced tea and watch it for a half hour or so. Then come back later with a good appetite.

Most of my problems have been due to one of the four issues listed above and I haven't had any problems when I didn't mess up 1-4.

Have fun!