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Success!! My first Boston Butt is finished.

Turkey
Turkey Posts: 38
edited November -1 in EggHead Forum
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<p />Just pulled this baby off the grill and wrapped in foil for an hour or two. Took just under 17hrs. About two hours ago it started pouring down rain and I was at 190°. I completly opened the vents and brought it up to 300° and put the rain cap on so now water would leak in and left the bottom half open. It stayed at ~280° until the meat reached 200° at which point I yanked it.[p]I also included the two beer in the picture that helped get me through the early morning "crisis".[p]I have to say that it was pretty easy and now that I have learned quite a bit about working my way out of the trouble spots I'll have a much easier and more relaxing go at it next time.[p]Thanks for everyones help,[p]Mark[p]BTW- Did anyone else catch the Memphis in May BBQ special that was on Food Network last night? Had that fool Al Rokker(sp?) but it was still quite good.
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Comments

  • Shelby
    Shelby Posts: 803
    Turkey,
    I've often thought of going to Memphis for that but from what I hear, you don't get to eat, only watch. And how much fun is that!
    Oh, yeah...your first Boston Butt looks perfect. Gotta do one of those some day myself!
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  • Unknown
    Unknown
    Turkey,wow! it looks FANTASTIC! hope you have a few more cold ones while enjoying that! did you use firebricks or what with this?

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  • BlueSmoke
    BlueSmoke Posts: 1,678
    Turkey, Oh, my! Looking excellent! Congratulations!
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  • Turkey
    Turkey Posts: 38
    slim pickens,[p]I had to jerry rig this a bit since I don't have a plate setter and had no idea what I was doing.I put my pizza stone on the grate and then put two fire brick on that with a drip pan btw them. Put an old grill garte over it, filled the pan with a can of cheap michelob type beer and put on the meat.[p]My next commission check from dog food will fund a new plate setter, BGE pizza stone, metal trivet and all the other goodies I couldn't get away with this month.[p]Mark
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  • Char-Woody
    Char-Woody Posts: 2,642
    Turkey, Excellent. You did it. You don't need anything else so save your money, unless you want it. Just sit those bricks on edge and raise the grill higher over the drip pan, and you can cook anything from butts to brisket to whole 30 lb turkey to dual chickens. just as you have it there.
    Congrats again..
    C~W
    BTW..just make sure your two bricks are parallel to the bars on the grill for a sturdy set up.[p]
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