Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

First Boston Butt......Help Please

Midnight Smoker
Midnight Smoker Posts: 273
edited November -1 in EggHead Forum
OK, going for my first lo and slow.........Boston Butt.....my wife picked up a boneless one. The Butt is 8 lbs and I need to serve it around 3:00 P.M. tomorrow (Sunday). How long will the Bonless Butt take and is it to late to marinate it with a rub?[p]Looked in past posts (which are helpful), but all are talking about a bone-in butt. I know the cooking time will be diffent for a bonelss Butt.......but HOW MUCH? Thanks, Paul

Comments

  • GrillMeister
    GrillMeister Posts: 1,608
    Midnight Smoker,[p]I've done plenty of boneless butts (that's all Costco sells now) and you've picked up a nice size.[p]Go ahead and marinate and make sure it gets on the egg by 8:00 PM tonight. That gives you 19 hours and that should work to get it to 195-200 internal. If it finishes early, wrap it in foil, then towels and put in a dry cooler.[p]Good luck with your Butt![p]GrillMeister
    Austin, TX


    Cheers,

    GrillMeister
    Austin, Texas
  • Sundown
    Sundown Posts: 2,980
    Midnight Smoker,[p]Rule of thumb is two hours a pound. I've always been a little lazy. I get my butt out and cover it with my rub and let it sit to come to room temp (some people will stick it in the 'frig in Saran wrap and keep it cold to make the smoke more intense) Bring you dome temp slowly up to 250º stabilize it at 250º and make sure your smoking wood has been soaked for 30 minutes or more.
    In this order load her up - smoking wood in the center butt on rack and drip pan. Most of the smoke flavor is imparted during the first hour or so. Just make sure your tem is stabilized by watching it for a while with a cold drink or two in your hand. Good Luck.

  • Mike in MN
    Mike in MN Posts: 546
    GrillMeister,
    This sounds like a plan! [p]One note..make sure you calibrate your dome thermometer. Don't let that potential issue cause a problem. [p]Mike in MN[p]

  • GrillMeister,
    Thanks everyone for your HELP.........tell you how we made out! Paul