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Boston Butt Madness

Rebhanmh
Rebhanmh Posts: 79
in Pork
Started with 20 pounds of raw meat and crushed a 17.5 hour smoke at 220. Last three hours I lathered in butter and wrapped in foil while bringing temp up to 300* to bring it home. Marinated for just over 36 hours in mustard and a local dry rub to test a new flavor, things turned out pretty good. Probably the most tender pork I've smoked yet. Not bad for my first smoke on the new BGE. (pulled at 205* internal by the way)
LBGE
Atoka, TN
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Comments

  • Bentgrass
    Bentgrass Posts: 443
    Nice work ! I'm slobbering looking at those pics...
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Clean break from gates... way to go!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • bgebrent
    bgebrent Posts: 19,636
    Nice job!  Looks great!!
    Sandy Springs & Dawsonville Ga
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  • Bentgrass
    Bentgrass Posts: 443
    Nice work ! I'm slobbering looking at those pics...
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
    · Share on FacebookShare on Twitter

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