Need help on Boston Butt

Rootjuice

Last night a put two 8 lb Boston butts on my green egg for a low and slow cook. The butts went on the grill at 7 pm. At 7am, they were at 170 degrees, but it took until 2pm for them to hit 195. My cook temp was between 225 - 235. This seemed to take a lot longer then usual but I chalked it up to the size of meat. The major problem is they were soooo greasy. I have never experienced this before, I mean they were GREASY. Each piece I pulled off I actually wrapped it in paper towels to absorbe the grease.  So guys, what did I do wrong?????

blasting

First, welcome.

I don't know if your cook time was that far off of what I experience.  I also cook at a target of 235, and I always do two butts of about that size.  So that's 19 hours - on the longer side, but not by much.

As far as greasy - sometimes you will get butts that are fattier than others.  

Again welcome - we love pics by the way.

shtgunal3

Welcome aboard.

Next time try completely removing the fat cap. I always do this. There is plenty enough fat throughout the butt to keep it moist.

SGH

Rootjuice said:

So guys, what did I do wrong?????

You did not do anything wrong. However if they were to "greasy" for you, simply cook them to 203-205 degrees next time. 
As a point of reference, 195 is a good temp for small, lean butts. Most of the larger, fattier ones (over 6 pounds) need to go a little higher for most people's taste. Heck I'm kind of like a dog. I have and still will eat them at 160. 
Again, just cook it to a higher internal temp next time if it's a large, fatty butt my friend. 

lousubcap

Finish-line key to success is when the bone pulls clean and that is generally into the low 200's.  FWIW-
BTW-welcome aboard and enjoy the journey.

Rootjuice

Thanks guys, you're the best! If I eat all of this stuff I can stand in the rain and watch the water bead up on me.