My Boston butt (step by step w/pics)

KingtUT

9lb butt, fat trimmed, rubbed with mustard and Byron's butt rub the night before, Ozark oak lump, apple wood chunks, and a drip pan. Meat set out for about 30 minutes to get to room temp. I Placed a ring of Apple wood chunks around the outside edge of the coal (about 10-12 chunks) and Smoked the butt for 4hrs at 280-290 dome temp (raised grid). Meat temp was at 155 at this point. Foiled the butt and increased temp to 325-340 and cooked for 3 more hours (raised grid). Checked the meat temp and it was 210 and I just knew I had screwed up and cooked it to long. I let it set uncovered for 45 minutes before shredding it, and I was absolutely shocked at the amount of moisture in this butt. Once shredded I poured the juices from the foil back over the pork and also added another dusting of Byron's butt rub. I then added a little vinegar based BBQ sauce and a little tomato based BBQ sauce. This turned out to be the best I've ever made and from this point on I won't pull until the meat reaches 210. Hope this helps some of you who are as lost as I was when I first started this big green egg adventure. Hope I included the pics properly. Good luck.

KingtUT

By the way, that oval roasting pan sales for $1 at dollar general and it's like it was made especially for the BGE. Absolutely perfect fit. I went back and bought all they had.

TTC

GBO

KingtUT

GBO!!!. Gallatin?

thailandjohn

Great looking cook.....

anzyegg

Looks fantastic. Nice to know if you go over its still great. Thanks for the heads up on the pans.

KingtUT

Thanks

KingtUT

anzyegg said:

Looks fantastic. Nice to know if you go over its still great. Thanks for the heads up on the pans.

The last one I did I pulled at 190 and it was juicy but not near as juicy as this one. Might have just been the meat I guess but I won't be pulling the next one until it reaches at least 205. This thing pulled apart like butter.

TTC

Gallatin indeed sir. All of Sumner County sits in the North end zone

Philly35

Donuts were invented by accident...

anton

Looks great, I do mine a little over 200 usually too, and I add apple cider and sauce to the foil wrap process. Always juicy! Again, nice job.

KingtUT

TTC said:

Gallatin indeed sir. All of Sumner County sits in the North end zone

Look to the north about 15 minutes up 109 and you will prolly see the smoke from my egg,

TTC

Small world sir, small world

MeTed

@KingtUT that is an excellent post, one of the best I have read. Thank You!

TNegg

wait a minute.... I live off of 109! in Mount Juliet! Is there something in the bottom of the drip pan or is that just how its made?

KingtUT

Just the way it's made

mslaw

anton said:

Looks great, I do mine a little over 200 usually too, and I add apple cider and sauce to the foil wrap process. Always juicy! Again, nice job.

I too add to the foil, I take a small can crushed pineapple and put over butt when I foil. It performs magic inside the foil and people who eat later say what is that fruity flavor.

TN2TX

Looks great! Good work. GBO!

tulocay

Looks great

tjosborne

Nice butt.

KingtUT

TN2TX said:

Looks great! Good work. GBO!

GBO!!!!!!!