Boston Butt, Take 1

BriansEggsperience

I actually just did my first Boston Butt and cannot figure out if there is a reason it turned out so well.

I had friends coming over and had to take it off at 175 degrees internal (confirmed by instant and 2nd stationary thermometer)

I started it at a steady 215 degrees and cooked it from 8am to 9pm. It was a 4.39lb boston butt that did not have a bone in. I cheated the last hour and heated it to about 260 to get the temp up to 174-175 degrees.

I took it out and let it rest in a cooler (double wrapped in aluminum foil) for 30 minutes and chopped it up for sandwiches with slaw and sauce. It was as good a BBQ as I have had or close to it!

I used bone sucking sauce and a vinegar based that I got from recipes.com.

I sprayed it with olive oil lightly and used Byron's Butt Rub to coat prior to cooking the night before and wrapped it up!

Well I am just thankful to the pork gods that I did not disappoint the friends on my first venture

Thank you to Thirdeye:
http://playingwithfireandsmoke.blogspot.com/2002/02/pork-pork-shoulder-butt-picnic.html

Bordello

Nice it came out to your liking and all enjoyed it. If you haven't already done one by taking it to 195-200 try it and see if you can tell a difference and the which do you prefer. I've never taken one off at 175 so wouldn't know myself.

Regards,
Bordello