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First Boston Butt Attempt

nth78
nth78 Posts: 154
in EggHead Forum
going to attempt my first Boston butt in the morning.  It's a 10 pounder.  Any advice.  I have read to plan on 1-1.5 hr per pound.  Does that sound right?
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Comments

  • Dyal_SC
    Dyal_SC Posts: 6,544
    Depends on your dome temp.  Best advice is to cook to temp and not time.  190 - 200 ish deg f internal or until the probe slides in and out smoothly. The bone will pull away nicely when it's done as well.  
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  • SoCalTim
    SoCalTim Posts: 2,158
    Here's my question, what time do you plan on eating? If you planning on eating by say, oh 5 ... You better start that butt around 3 or 4 in the morning, just to make sure it's done in time.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • stemc33
    stemc33 Posts: 3,567
    nth78 said:
    going to attempt my first Boston butt in the morning.  It's a 10 pounder.  Any advice.  I have read to plan on 1-1.5 hr per pound.  Does that sound right?
    Is it on the egg yet? What temp? @SoCalTim is spot on for start time or earlier(late if you hurry) if cooking with a lower temp. Keep in mind you can hold it in a cooler for over 5hrs. Better to finish early than late. You don't want hungry guest ordering Domino's. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • JT_Thomas
    JT_Thomas Posts: 101
    These guys have all hit the nail on the head. I typically start butts the night before, by around midnight. That way they will for sure finish, and I can let it sit in a cooler till time to eat. 
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  • nth78
    nth78 Posts: 154
    Thanks everyone.  Should have mentioned that we aren't eating this tonight.  Going to use it for several meals this week: sandwiches, nachos, and BBQ spaghetti. So as long as its done by bedtime tonight i should be ok.  I put it on at 8 am locked in at 225 fat side up.  One question, since I won't be eating it tonight would I be better off not chopping it up and leaving it whole in the fridge and warming it up whole and then chopping it up? Or should I go ahead and chop it up tonight and reheat it chopped up?  I thought keeping it whole may keep it from drying out when reheating,  or does it not matter?
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  • Grillmagic
    Grillmagic Posts: 1,600
     I cooked 2 9 pounder's yesterday dialed in at 235  dome and it took 18 hours 
    Charlotte, Michigan XL BGE
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  • nth78
    nth78 Posts: 154
    Update:  7 hours in and the butt is reading 156.  I think I'm in the stall as it has been slow since it got to 150.  I kicked the temp up to about 275 to try to get through the stall.
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  • 45Fan
    45Fan Posts: 24
    I am in a stall on my pork butt as well, just hang loose.  It will give up soon... :)
    The two loudest sounds in the world is a click that should have went bang and a bang that should have went click.
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  • nth78
    nth78 Posts: 154
    13 hours after putting it on, just pulled it off at 195.  Now letting it rest in foil.  Smells amazing 
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  • stemc33
    stemc33 Posts: 3,567
    Don't forget the pics
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Jstroke
    Jstroke Posts: 2,605
    Pull tonight. It will shredd nicely And won't be dry
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • bgebrent
    bgebrent Posts: 19,636
    Great job brother!  And know that butts do their own thing time wise.  They're done when they're done.  As per stemc33, need final pics!
    Sandy Springs & Dawsonville Ga
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  • nth78
    nth78 Posts: 154
    It happened!!!!
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  • bgebrent
    bgebrent Posts: 19,636
    Yup!!  Beautiful!  Great job Brother!!!
    Sandy Springs & Dawsonville Ga
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Awesome...  Great job!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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