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First Boston Butt finished

rsterman
rsterman Posts: 119
in EggHead Forum
Actually a pretty exciting BGE cook today......completed the first low&slow pork butt this Sunday......Steadied the egg @ 250 @ 8:00am this morning.....put the 8.5 lb butt on and babied it all day long @ 250 until it was ready to pull @ a finishing interior temp of 200 degrees this evening @ 6:00 pm ....pulled it after the obligatory rest.....it was just wonderful ....we discovered that you would never mix sauce with your wonderful smoked bbq when you could add it to your sandwich just prior to eating it......We loved it so much.......it was great to learn we could could control the process for so long and produce such a wonderful result......we are completely committed to the BGE now......used half Fogo & half royal oak + a liberal amount of home grown hickory for smoke wood.....it really couldn't have been much better I don't think ....
Berlin, Maryland
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Comments

  • FATC1TY
    FATC1TY Posts: 888
    Congrats on a successful cook..

    Welcome to the world of smoked Q that doesn't need sauce.. I think adding sauce to a whole dish of meat is appalling in my opinion.

    A drizzle on a sammich is the perfect amount when needed.

    Wait until the next day.. that stuff will be awesome as left overs. Make a pizza with it!
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • SGH
    SGH Posts: 28,928
    Sounds like a winner to me my friend!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • CTMike
    CTMike Posts: 3,518
    edited June 2014
    Sounds good.
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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