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boston butt help!

pokey
pokey Posts: 59
edited November -1 in EggHead Forum
My wife and I are going to cook our first Boston butt (5lbs) and wanted to see if anyone had suggestions (how long to cook? temp? wood chip preferences?).
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Comments

  • thirdeye
    thirdeye Posts: 7,428
    Welcome to the neighborhood. Butts are one of the most popular things to barbecue, and lucky for you.... they are one of the easiest. Here is a write-up I put together on my cookin' site that answers a lot of questions.... and if you have more quesions, be sure and ask.

    http://playingwithfireandsmoke.blogspot.com/2002/02/pork-pork-shoulder-butt-picnic.html
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • pokey
    pokey Posts: 59
    We just decided to cook the butt a few minutes ago and I don't think we will have time for it to thaw on its own by this evening. Will it hurt the butt by dethawing to a degree using a microwave set on defrost? Also we have been using the v rack and a 9*13 alluminum pan for our tenderloins (I saw the pics of how you did yours) and have used the pan to allow the loins to cook indirectly instead of over the coals. That is how we plan on cooking the butt also.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Unwrap the frozen butt and put it in a ziplock. Then put that in a big pot of cold water in the sink or on the counter. It won't be completely thawed by the time you're ready to cook, maybe not even close, but you'll be fine. Some guys have taken them out of the freezer and put them directly onto the egg. They say there's little difference, if any. Just takes a bit longer to cook.

    PS: I would NOT use a microwave!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • pokey
    pokey Posts: 59
    Thanks to you both for your answers to our questions. Everyone has been very kind and eager to help. I have enjoyed cooking on the egg as well as eating what came off of it. I will continue to ask questions if necessary on the butt.
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  • thirdeye
    thirdeye Posts: 7,428
    Sometimes a rack makes it easy to remove a roast, but they are also something else to clean. If you go that route, spray the rack with Pam first.

    I agree with Carolina Q about avoiding the microwave for defrosting.... they sort of freak out the meat fibers that you want to let relax slowly when you are barbecuing it.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Carolina Q
    Carolina Q Posts: 14,831
    thirdeye wrote:
    .... they sort of freak out the meat fibers...

    Love it! A technical cooking term? :laugh:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • thirdeye
    thirdeye Posts: 7,428
    Heheee. The last thing a guy wants to hear right before barbecuing his first butt is another guy blowing smoke about the elasticity of molecular strands of collagen. :laugh:
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    haha, indeed. :ohmy: :P
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • pokey
    pokey Posts: 59
    The technical jargon is ok with me, we are both Alton Brown fans. :)
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