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I like big butts and I cannot lie!
dweebs0r
Posts: 539
Cooking a couple of Boston butts for the 4th of July. Cooking at 225 grid at the moment.
Cherry chunks and a handful of apple chips for smoke. First all nighter in a while. Hopefully this comes off okay since I have to work a few hours in the morning.
-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺
Comments
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I would separate them so you get more bark! Bark rules! Have fun tonight!LBGEZionsville, IN
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I'm hooked and I can't stop staring...
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Man, I didnt see this until this morning so it's too late for me but thanks for the suggestion. Not used to doing two big ones like this.Eggucator said:I would separate them so you get more bark! Bark rules! Have fun tonight!Butts are at 187 right now and I am about to have to leave for work. Bumped the heat to try and push it a few more degrees before I FTC them until lunch.-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
They will rise another 10 degrees once foiled so don't be scurred.
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Thanks guys. No finish pics because I had to go to work this morning. Pulled the butts at about 187. FTC'd until lunch and they pulled apart great. Excellent smoke flavor and great bark (even on the part where they were touching). One thing I did different this time as an experiment was I trimmed the fat cap a little. Resulted in a better bark than I usually get (firmer).-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
Me tooGreen egg, dead animal and alcohol. The "Boro".. TN
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Why is the shoulder called a butt anyway? Make it more appetizing?
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nolaegghead said:Why is the shoulder called a butt anyway? Make it more appetizing?
I don't know, however, I love it when my 7 year old runs around screaming how much she loves pork butt. Gets some looks, but I'm oh so proud
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