want to try a butt this weekend

glousteau

I wanna try my first butt this weekend. Are there any write-ups out there? I need advice on everything

where to buy, what to look for
building the fire
etc..

I've been reading a lot on here and that's whats gotten me eggcited about trying to make one, but I'm looking for some easy to follow instructions. I've seen and followed some for briskets, so I'm sure someone has one.

thanks

vidalia1

www.nakedwhiz.com

look for Elder Ward's recipe...lots of good information...

buy a bone in bost butt 6-8#'s...plan on 1 1/2 to 2 hrs per pound at 250 degrees until the meat reaches internal of 192 degrees...no peaking once you put the meat on...once it is done wrap it in HD aluminum foil and wrap it in a towel and put in an ice chest for at least 1 hour...pull & eat...mmmmmmm good

fishlessman

make sure to print out all four sections. elderwards write up has everything down to the sauces and sides. i would only change one thing with his cook, you would want to cook at 250 dome inderect for your first attempt. doesnt seem to make any difference with the final outcome, but it makes holding temps all the easier.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=114

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=121

gdenby

As above, Elder Ward's instructions are a great way to start.

Don't be tempted, as happened to me, to go with a smaller butt portion, hoping to cook a little faster. My experience with 4 lb. and under is that they tend to dry out before the connective tissue breaks down, so the final result is rather dry. 6 lb has been the minimum for good results for me.

If you happen to find a picnic, the other half of the shoulder portion, they work well, too. They have been done faster than butts in my experience, and perhaps a tiny bit more flavorful

Good luck, if going over nite, check temps every 4 hours or so.