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My first Boston butt on the Egg
ratcheer
Posts: 189
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.
Tim
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.
Tim
Comments
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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 worthLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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The fire I have going is only running around 300, anyway. I'm just keeping the lid closed and going with the flow.
Tim
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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~
Tim
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Congrats on that !!
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