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Boston Butt
jblankatl
Posts: 1
This is my first post. I have had my egg for about 2 months now and I am loving it!
I did my first Boston Butt on it today. I made the Mr. BBQ dry rub and prepared the 8lb butt mid-day Friday and put it back in the fridge. I got up at 5:00 am Saturday and got the Egg up to a temp of 235 and away we went.
At 12 hours, I took it off and wrapped in foil and put it back on for another hour. I bumped the temp of the Egg up to 325 for the last hour. I got the internal temp up to about 175.
The meat was amazing. The kids were asking for seconds!!
Here is right after I took it off the Egg.
And one more just for fun!
I did my first Boston Butt on it today. I made the Mr. BBQ dry rub and prepared the 8lb butt mid-day Friday and put it back in the fridge. I got up at 5:00 am Saturday and got the Egg up to a temp of 235 and away we went.
At 12 hours, I took it off and wrapped in foil and put it back on for another hour. I bumped the temp of the Egg up to 325 for the last hour. I got the internal temp up to about 175.
The meat was amazing. The kids were asking for seconds!!
Here is right after I took it off the Egg.
And one more just for fun!
Comments
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Nice pull. Not all butts need to be cooked to hell and be pulled. I've pulled at lower temps and they have been great. Good show.
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Glad the kids enjoyed it. Welcome to the group!
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Ruck-Row!
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Next time bring the egg up to 250 dome throughout the cook.
However that piece of meat looks more like a loin roast and not a Butt.
Still looks good
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Nice looking pig. Welcome to the forum. Love the pics.
Mahalo,
Bryan
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