Question about Boston Butt

Unknown

Hey Guys,[p]I have cooked some boston butts lately using info from the Naked Whiz's website and from reading this forum. They have turned out great. The meat just about falls apart. What I was wondering is, if there is a different method for cooking these if you want to have some good sliced meat with an almost black outside appearance. I really like a good outside sliced sandwich. The way I have been cooking them has been great for pulled meat and just kinda looking for some variety. Any Suggestions? [p]Thanks,[p]Mark

Roy Fraser

Big Boy,
I have cooked some boston butts at about 350 deg. instead of the low and slow. They make a good sliced sandwich plain or bbq'ed. I still use the same internal temp for the butt. Hope this helps. Pigtail

YB

Big Boy,
If you want to make a sandwich using sliced meat pork loin would be a better choice than the boston butt.The butt has a lot of fat in it and needs to cook until internal temp hits 195 to 200.
Larry

Bordello

Big Boy,
Have a look here to see if it will help.
New Bob
[ul][li]Pork cuts[/ul]

Wazoo

Big Boy,[p]Have cooked a many a pork loin on the Egg with great results. Then we brined it before doing the Egg -- absolutely the juicest smoked meat I have ever eaten (right before Soney's B-B-Q down south-east. Try brining.

Stogie

Big Boy,[p]Yes you can! This method is very often found in Florida. Just cook your butt as you normally would but take it off the fire when the internal reaches 180-185º. [p]This is just below the pullable stage and still gives the butt a chance to render lots of the fat. I would avoid the high heat method as the fat doesn't have a chance to render out. It has to stay in the plateau for as long as possible to render any fat.[p]Stogie

Unknown

Stogie,
That's the ticket, should be able to get good slices cooking as Stogie suggests.
Jim

Unknown

Stogie,[p]Thanks for the advice. I will try that on my next butt.
I will let you know how it turns out. [p]Thanks Again![p]Mark