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My first Boston butt on the Egg

It's even hard for me to believe, but although I've had my BGE for seven months, I am doing my first Boston butt on it, today. I have done them many times on my old Char Broil charcoal grill, though.

So, I'm keeping it simple. I got a small (just over 3 lbs) boneless BB. I will dry rub it with Tony Chechere's Creole seasoning and cook indirect at 350 for up to 4 1/2 hours. I'll use a drip pan with fruit juice in it. I'm getting my son to cut me a chunk of hickory to go on the fire.

I'm already having trouble waiting.



  • lousubcaplousubcap Posts: 16,779
    edited February 2013
    Just keep an eye on the meat temp-cooking at that temp  I would think it will be finished in closer to three hours-but each pig has a mind of it's own.  Just an opinion and we all know what those are worth :)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • ratcheerratcheer Posts: 189
    The fire I have going is only running around 300, anyway. I'm just keeping the lid closed and going with the flow. ;)

  • ratcheerratcheer Posts: 189
    I let it go the full 4 1/2 hours and never even opened for a peek. The grill was down to 270 when it finished. And the pulled pork was perfect. =P~

  • Congrats on that !!
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