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OT: Gasser Boston Butt

MrCookingNurse
MrCookingNurse Posts: 4,665
in Off Topic
well... I'm the grill guy in the family. Usually I bring an egg to a family event to cook or at least have to cook when I'm asked to cook. Now we live 7 hours away so that doesn't work well anymore. 

Mom bought 2 boston butts and wanted me to cook them. Didn't know dad threw away his brinkman barrel smokers so thought I would just cook a flavorless butt in the oven. 

After my hamster got to rolling this is what I came up with. Smoke is doing great. Smells amazing but I'm still skeptic. Been on 1.5 hours. Going to foil and finish in the oven. 




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XLBGE 
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Comments

  • Legume
    Legume Posts: 15,179
    That's creative.  Are you going to run the whole time on the gasser or pull once you have good smoke and finish in the oven?
    Love you bro!
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    @Legume yes I'm only gonna try and get some smoke on it then put it foiled in the oven


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    XLBGE 
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  • Legume
    Legume Posts: 15,179
    Looks like a good plan, great adjustment.  You know that house is going to smell fantastic.
    Love you bro!
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    Coming up on 3 hours. Smells amazing and acutally looks like a smoked butt. Holding around 300-325 it's quick finicky. Going to foil it soon to the oven. 


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    XLBGE 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Why the oven? Just leave it in the grill,  no? I did one in Mom's oven a while back. Was actually pretty good even with no smoke. An Alton brown flower pot works great too!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • clintmiller
    clintmiller Posts: 147
    Back before I got my egg several years back, I used to smoke all sorts of stuff on a gasser. Even did a few briskets. I used a somewhat similar setup, but no need to put charcoal in the pan with the wood. I just put wood chips by themselves into a foil pan and put it directly on the grate over the burners (with the meat opposite not on the burners). Worked great. I did have to replace the wood chips every couple of hours, though.
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    Yea working good boys. Around 4 hours in. 




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    XLBGE 
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  • Dobie
    Dobie Posts: 3,448
    Nice improvisation, looking good. Standing by. 
    Jacksonville FL
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    Internal temp one smaller one is close to 150 the bigger one is just a little behind around 140. I'm going to foil then just so the liquid doesn't destroy the gasser. Thought the oven just so I'd be done outside and they won't really take anymore smoke. I'd like to try and get some bark maybe before I foil. Rock solid temp now though. Lol. This is pretty fun. 


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    XLBGE 
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  • Legume
    Legume Posts: 15,179
    You can still develop a good bark in the oven, don't have to foil.  I've had them in the oven at 350-375 and they do really well uncovered as long as you don't have too much sugar in the rub and you elevate them in a rack set in a pan. It will shed quite a bit of fat.
    Love you bro!
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    They're FTC'd and waiting on everyone to show ip


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    XLBGE 
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  • Hi54putty
    Hi54putty Posts: 1,873
    Creative. I'm sure they will be great. 
    XL,L,S 
    Winston-Salem, NC 
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    My wife bombed some of my pictures but this was great! I'm sure my egg butts are better. It this rocked the house everyone loved and had a great smoke "ring". 




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    XLBGE 
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665



    _______________________________________________

    XLBGE 
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  • GregW
    GregW Posts: 2,678
    Good job. I've never considered cooking a butt on a gas grill. Nice to know it can be done in a pinch.
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