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First Attempt At A Boston Butt

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JSobotkin
JSobotkin Posts: 30
in EggHead Forum
Tomorrow!! Any suggestions? Did injection and dry rub already.

imageimageimageimage

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XLg BGE - JANUARY 2013

 

Spare rib anyone? – Adam

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  • BeerIAm
    BeerIAm Posts: 21
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    Looking good!  I did my first one last weekend and had a blast.  I tried to keep the temp between 225 and 250.  Cooked it indirect for about 2 hours per lb until the meat was 195 degrees.  Outside turned black, inside was moist.  Pulled it, sauced it, ate it all weekend long.

    Also consider using a drip pan under the meat to catch the juices that drip out.
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  • smokesniffer
    smokesniffer Posts: 2,016
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    I am not expert, I do mine at 275 indirect for about 11/2 hours per pound. I use a probe and put it in the middle of the butt. Low and slow until the internal temp is about 200 then I pull it and let it rest. Other may suggest to pull it a little sooner. Up to you. What size egg u using? Clean the egg out real good and load it up with lots of lump. You are going to see a stall, (temp doesn't budge) don't worry, it will go through it and come out on the other side. If you use some type of smoke, let it burn for a bit before you put the butt on. Enjoy the ride. It will turn out good. You will get compliments. ;)
    Large, small, and a mini
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  • JSobotkin
    JSobotkin Posts: 30
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    I have an XLG. What kind of wood did you use?

    ________________________________________________________________________

    XLg BGE - JANUARY 2013

     

    Spare rib anyone? – Adam

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  • BeerIAm
    BeerIAm Posts: 21
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    I also forgot to mention that after I pulled it off the grill, I wrapped it in foil and a towel and put it in an empty cooler for a couple hours.

    I used hickory chunks that I picked up at my local Home Depot in mine.
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  • Chubbs
    Chubbs Posts: 6,929
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    What kind of wood you using? Is it bone in? If so, pull it when the bone slides out with no resistance. Start checking at 195
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • smokesniffer
    smokesniffer Posts: 2,016
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    I have used apple or cherry
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  • BeerIAm
    BeerIAm Posts: 21
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    Chubbs said:
    What kind of wood you using? Is it bone in? If so, pull it when the bone slides out with no resistance. Start checking at 195
    That's a good tip thanks.  I will try this next time with mine.
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  • JSobotkin
    JSobotkin Posts: 30
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    Thought about using a combination of hickory and apple.

    ________________________________________________________________________

    XLg BGE - JANUARY 2013

     

    Spare rib anyone? – Adam

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  • smokesniffer
    smokesniffer Posts: 2,016
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    Another bit of info, if your egg came with the 3 little feet put an AF pan with some water on them. Idea is to let the drippings go into the pan and then they don't burn onto the plate setter. If you don't have the feet, crumple up some tin foil into little balls and use them as feet.
    Large, small, and a mini
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  • BeerIAm
    BeerIAm Posts: 21
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    Good luck!  We expect pics of the finished product.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I use hickory on my Butts and all good information above. I do mine between 225 and 250 as well and I suggest using a drip pan with spacers. I do a lot of butts an they always turn out great, easy cook. Here are a few of my latest Butts.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JSobotkin
    JSobotkin Posts: 30
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    @JRWhitee do you recommend using the roasting rack?

    ________________________________________________________________________

    XLg BGE - JANUARY 2013

     

    Spare rib anyone? – Adam

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  • TEggSun
    TEggSun Posts: 244
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    I have found that nearly any grate temp between 200-350 indirect is largely foolproof.  The appreciable variance seems to be directly related to my intake of scotch during the cook. There are really only three variables (time, temp, characteristics of the meat), two of which you can control.  As others have stated, the built in readiness check of the bone-in shoulder is the bone itself.  That said, I have never failed taking the butt off at 195 and FTC-ing it for an hour or two.

    As for wood, I've used hickory, pecan and apple.  All are very agreeable.
    Transplanted from Austin, Texas to Medina, Ohio

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  • JRWhitee
    JRWhitee Posts: 5,678
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    I like the rack as it gets the Butts a little higher in the dome.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JSobotkin
    JSobotkin Posts: 30
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    Got up early. Enjoying the nice day now!image

    ________________________________________________________________________

    XLg BGE - JANUARY 2013

     

    Spare rib anyone? – Adam

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  • JSobotkin
    JSobotkin Posts: 30
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    Good news and bad news.

    Good news - Boston butt was delicious!

    Bad news - we were all so hungry I forgot to take pictures. Here is one during cook.

    image

    ________________________________________________________________________

    XLg BGE - JANUARY 2013

     

    Spare rib anyone? – Adam

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  • BeerIAm
    BeerIAm Posts: 21
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    Nice!  Glad to hear they turned out good.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Nice job!

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Mud Pig
    Mud Pig Posts: 489
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    Now that I have a DigiQ I do my Butts at 225 and pull them off at 190. My record time on the egg was 20 hours. I always wrap them in foil and let them sit under a beach towel for 4 hours. I chop my butts, pulling isn't my thing. I pour pig liquor all over it and serve.

    I hope they tasted as goo as they looked. Nice job!
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