Boston Butt Rib like Brisket---the best name I could come up with.

GaryDZ

I had the butcher cut a Boston Butt to make it flat (like a spiral cut) - ended up being a slab of meat about 2” thick, similar to a Brisket.  I had to cut it in half because it was too big for the Egg.  I seasoned it like BBQ Ribs with yellow mustard and generous amount of Touch of Cherry.  I also tried something a friend recommended… I lightly coated the already seasoned meat with a thin coat of crushed Butterfinger candy bar. The bark was AMAZING- thick crunchy dark Bark.  It was not hard/tough, just thick and crunchy.  Not sweet at all. The meat was very moist under the bark.

Smoked it at 230-260F for 5 hours.  It was a blend between rib-meat and a very tender pork tenderloin- with pulled pork flavor. Really amazing. I cut it across the grain about ½ thick to serve.   Everyone liked it-- and there were no leftovers-- which was a suprise--So it was a success.  I will play with the time +/- and hour to see what effect it has.  

SmokeyPitt

Talk about meat candy...looks and sounds great! 

lousubcap

Looks great.  At what temp did you decide to declare victory?  

GaryDZ

The temp bounced around a bit...  I was shooting for 250F and it was at that temp the majority of the time.  

ColbyLang

Man, that looks amazing. 

GrateEggspectations

GaryDZ said:

The temp bounced around a bit...  I was shooting for 250F and it was at that temp the majority of the time.  

I think @lousubcap meant internal temp of the meat at the finish. 

GaryDZ

Truth is... I never checked.  I was basing this only on time-- I had a BBQ party planned and figured it would be done in 5-7 hours.  When the party was going strong, I took it off.