First Boston Butt... A few questions!

KingSmono

Hey guys, after my first Eggtoberfest last weekend, I'm inspired to try my first Boston Butt. I will be putting it on the BGE Friday afternoon, with hopes of eating it around lunch-time (game-time) on Saturday. I just picked up the meat from my local meat store... it's an 8.87 lb bone-in Boston Butt.

Using the 2hr/lb rule, am I really looking at a 17-18 hour cook + 1 hr wrapped in foil in a cooler, so 18-19 hours total? And what internal temp should I be shooting for? (I think I read 200 degrees... but will that be overdone? Should I aim a little lower?)

Also, what setup should I use in my large BGE... plate-setter + drip pan, set the Butt directly on the grate? What temp should I stabilize the BGE at? I have a DigiQ II, so should I clip the pit probe to the BGE dome-thermometer, and shoot for around 230? Or should I clip the pit probe to the grate, and shoot for a higher temp?

One last question... I'm going to prep the meat tonight. What's the best homemade rub recipe to coat the Boston Butt in tonight? (I saw a couple links to JJ's Rub, but the link was dead... so I couldn't get the recipe)

I love my BGE, and it was really great getting to meet some of you at Eggtoberfest last weekend. This is really a great group here... I'm glad to be a part of it! Sorry for the million questions, and I promise I will contribute to other newbies once my wealth of knowledge is as great as some of yours. :laugh:

Chris

I pull it between 195-200 degrees. Great every time. I have smoked it between 230-250, with the temp occasionally getting higher than 250 (overnight when I am asleep)and have not noticed a difference at any temp.

FlaPoolman

Your setup sounds perfect but I would change dome temp to 250, is't easier to hold.

Celtic Wolf

You are really looking at a 12-16 hour cook..

195 internal is enough for pork.

Plate setter legs up, drip pan on the platesetter.

Clip the probe to the BGE Thermometer and set the DigiQ for 250.

Emeril's Essense is good if you don't have any of the Dizzy Pig rubs around. I'd tell you mine but it's a secret

Pulled Pork

civil eggineer

Everone has posted good advise. I would plan on 17 hours cook time at 250 dome and allow at least 2 hours rest time in a cooler to establish your start time. The main thing I want to add is check the egg throughout the night to ensure your fire doesn't go out! A quick look every 2 to 3 hours will ensure your cook doesn't go to the dogs. Murphy's Law will always rule just when you think a temp check isn't required. If you do diligently check throughout the night you are almost guarenteed to not have any problems. Good Luck!!!

Gandy Dancer

It may help you to read Elder Ward and Celtic Wolf

Leo
Williston, FL

Celtic Wolf

The whole idea of the DigiQ is to let you sleep and it works.. It even has an alarm in it to wake you up. :laugh:

Alright to check as long as that check doesn't involve opening the lid.

fishlessman

imho i believe elder wards directions are the best on the web for a first timer. the only thing i would change for a newbie is the dome temp, 250 dome is much easier to control. check on things every 3 or 4 hours and you wont be asking if its safe to eat in the morning

Bacchus

I am of the opinion that letting it rest in a cooler is primarily for the purpose of keeping it warm for a particular timed meal.
I personally have never used a cooler. I let mine rest for 60-90 minutes in the oven(turned off)sometimes but usually just on the kitchen couter wrapped in tin foil.
They have always had a wonderful taste and texture, and have pulled perfectly. I take them off the egg at 195deg.
Also, they can be done in as early as 12hours if done at approx 275, with no noticable difference whatsover.
Butts are the most forgiving cut of meat that one can cook.


Again, just my opinion.

tjv

to add what others have said,

- add 3-5 wood chuncks in the lump - oak, hickory pecan or maple are good choice, pecan and maple less strong than hickory and oak;
- add couple wood chunks atop lump ang get smoldering before adding butt;
- with the guru when you reach target temp, troddle back the fan slider to 50% open;
- foil your drip pan for easy clean up;
- if you clip the pit probe to the grid make sure it's over the indirect piece; don't run probes down daisy wheel, makes opening egg harder
- make sure meat probe does not hit the bone;
- season the pulled pork with a little rub for enhanced flavor, kinda like using salt and pepper - to taste;
- consider trying couple different types of sauce, tomato vs. vinegar base, I can't help you hear as I live in brisket country;
- prior to cooking, you can inject with prepared solution, chris lilly pork butt is a simple and good one, as is his rub.....proven winners. google chris lilly pork butt and you'll find it easy;
- if the butt has a fat side, trim the fat layer to approx 1/8 inch thick and place fat layer down on grid.
- hey CW, help the dude out with sauces;

this is all I got on one cup of coffee, sorry info is not in logical order, like I said one cup of joe.......T

Fidel

Letting it rest does more than just keeping it warm.

Without a long winded diatribe, I'll just briefly say that some of the moisture is reabsorbed by the meat proteins as they relax and come down from the cook. If you want a comparison, cook two butts. Pull one immediately and pull the other 2 hours after cooking. Note how much liquid runs from the first compared to the second.

Every piece of meat should be allowed a rest period for this purpose.

stike

if i throw it on around 11, i check once at 4am.

there is no way a 250 fire will die in an hour (by 12am), meaning even if it's stone cold at four am, it can't have spent four hours in any danger zone. then, if it's ok at 4am, i can sleep the rest of the night safely. again, a cold egg at 8 am would still be ok, because it hasn't been four hours between 40-140.

see?

that is if i can even get out of bed at 4am to check...

tjv

I forgot to mention below, since we're talking slow smoked bbq, your anticipated time line may not work out.....If you wanna know why things went wacky, the answer may be found deep in the chart below..............LOL.

Pork Butt Mike

I think I found the problem there Tom, thanks to your chart.

Bordello

You have plenty of great advice but I would suggest for an even greater smell that you throw an onion or 2 in with the lump. You can throw it/them in whole or cut in half or quarters. I cut mine but it won't make any real difference. I used to drive my neighbors crazy with the aroma. :cheer: :cheer: :evil:


Good Luck,

Bordello

Little Steven

Pat,


"Is't easier to hold" My God man it's only 12:40.

Steve

BHE1

Good luck on your first pulled pork--you've got plenty of advice above and it sounds like you're well prepared with the DigiQ.

Bacchus

I agree Fidel, that's why I let it rest for at least 1.5 hours, just not in a cooler.

KingSmono

Thanks everyone for all of the great advice and the links! I feel much more confident now about my first Boston Butt, than I did this morning...

I will be sure to take pics, and give everyone an update as to how it turns out! (For better or for worse...)

PS, Eggtoberfest should be a "semi-annual" event... I don't know if I can wait an entire year for another one.

KingSmono

I made it through the night in my first Boston Butt... I didn't know if I should trust the DigiQ II or not, so I got up every couple hours just to be safe... but it held 250 EXACTLY, all night long. The BBQ Guru is worth it's weight in gold! Seriously... best invention ever.

13 hours into my cook, and we're at 177 internal. A couple more hours to go probably!

Thanks again for all of your help guys! :cheer:

KingSmono

My first Boston butt was a huge success! I took a quick pic right after I opened the lid for the first time... 17 hours after putting the Boston butt on. I quickly wrapped it up in foil, and put it in a towel-lined-cooler for 1.5 hours... then I pulled the pork, and it was fantastic. It fed 8 people with leftovers! Everyone loved it. I'll definitely be doing this again. My wife took a couple pics of my pulling the pork... so when I get those pics off of her camera, I'll post em up. Thanks again for all of the help guys!

Fidel

Glad to hear you had a successful cook. Be sure to post the other pics when you can.