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Momofuku's Bo Ssam

joshpounds90 Posts: 38
edited June 2021 in Pork
Tried this recipe courtesy of David Chang's Momofuku in the East Village, re: a NY Times post. Took a boneless 8lb. butt I had in the freezer from Costco (even though this recipe called for bone-in) and began to thaw it almost 48 hours prior to the cook. The night before, I put it under cold running water for a few hours to speed up the thaw process and then, as per the recipe, rubbed the butt in a 1:1 kosher salt, white sugar mixture before resting it in a bowl covered in the fridge overnight.

Call it a happy accident, but this butt was not fully thawed when it went on the smoker. It probed right at 31° in the center and didn't budge until almost an hour in, although the exterior was thawed and took plenty of smoke. I can honestly say that this helped me in the long run. Smoke ring was huge and the overall cook time was hardly affected.

I dusted off the excess sugar/salt before placing the butt in an aluminum roasting pan. As per the recipe, went with a dome temp. of 300°F (for six-ish hours) indirect. After the first hour and a half, I used a spoon to baste the butt in its juices every hour or so. Once it hit 200°F-205°F, I pulled it and wrapped it in HDAF. After an hour rest, I put it back in the roasting pan and rubbed it (as per the recipe) in brown sugar/kosher salt. I cranked the egg to a dome temp. of 500°F and allowed the brown sugar/salt to caramelize for 15 minutes. Turned out incredible! Flavor is off the charts!


Brooklyn, NYC - medium BGE