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Boston Butt

edited 5:36PM in EggHead Forum
I am planning on cooking a boston butt this weekend for pulled pork.
I can get either a boneless boston butt or an untrimmed bone-in boston butt. Which one should I get? Any tips would also be appreciated.[p]KR


  • tembertember Posts: 13
    Bone in all the way. It adds flavor that you will not get from a boneless butt. Try out the slap yo' mama butt rub in the new recipe submissions and you will not be disappointed. Let the internal temp get to about 190-195 and it will pull itself. Good luck[p]egg on[p]t

  • ZipZip Posts: 372
    KR,[p]For personal consumption I prefer bone in, however for business use the boneless are easier. The bone-in seems to have a little better flavor....[p]zip
  • Mike OelrichMike Oelrich Posts: 544
    KR,[p] Go for the untrimmed bone-in one. Make sure you get one with a decent fat cap on it, and cook with the fat cap up. I do mine indirect at about 220F until the internal temp gets to about 170, then I crank up the heat to about 275 until the internal temp is above 185. Haven't cooked a bad one yet![p]MikeO[p]PS You can use JJ's outstanding rub, or the one I made for the Eggfest this year -- both are in the submitted recipes section.
  • CherylCheryl Posts: 18
    I can usually only find the boneless butts here... and with only a small BGE, that works fine for me. Turns out delish every time!

  • MikeO,[p]Where can I find JJ's rub recipe?

  • WessBWessB Posts: 6,937
    Rev. ,
    its in the submitted recipe section[p]Wess

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