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butt problem

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Unknown
Unknown
edited November -1 in EggHead Forum
What is the very best way to cook a Butt so as to ensure it'll fall off the bone and melt in your mouth?
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  • Unknown
    Unknown
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    ribman,
    i've only done it twice, but try yellow mustard & dizzy pig dizzy dust, indirect at 230 grid for 2 hours a pound till 200 internal. these small butts took 9:30. no problem, mon.[p]27jan07-007.jpg[p]27jan07_2-002.jpg[p]27jan07_2-006.jpg[p]
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  • Meinbmw
    Meinbmw Posts: 157
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    ribman,[p]SCRATCH IT ... LOL, sorry, could not resist![p]1.5 year egger here and have gleaned a great deal of info from your fellow egger posters ... hang in there grasshopper.
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  • onelegchef
    onelegchef Posts: 119
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    ribman,
    Go to home page of BGE and click on recipe section, then go to Elder Ward Pulled Pork read it and follow instruction on cook, fire building, and sides. It is great.
    Good Luck
    Bobby-FTW,TX
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  • stike
    stike Posts: 15,597
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    ribman,
    cook it long enough....
    and slow enough.
    250 or so, figure 2 hours a pound. take it off the grid anywhere as low as 185 (make sure the bone pulls out eas) or to 205. figure 190-195 target though
    ed egli avea del cul fatto trombetta -Dante
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  • AZ Traveler
    AZ Traveler Posts: 664
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    Rick's Tropical Delight,
    Dang Rick, that piece of bark is still there in the back. I just about had it out of my mind. My goal is for my next one to turn out that good. Have a nice evening, AZ
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