First Boston butt and pizza

tarheelmatt · November 2013

Cooked a 6lb Boston butt and pizza for the first time yesterday.

Boston butt details:

6lb butt

Rubbed with apple cider vinegar and mustard
Covered with Bad Byron's (added more salt, pepper, garlic, and brown sugar)
Let set for about an hour (would love to had set overnight, but forgot)
Cooked at 250-300° for six hours (temps fluctuated with me a lot yesterday, maybe the wind?)
Foiled at 6 hour mark and placed in the oven (I didn't fill the box up enough with lump so my fire died down (also had to start my pizza as the wife was hungry)
Cooked another 1.5-2 hrs in the oven at 300°.
Temped at 200°
Removed from oven, towled, and put in cooler.
Pulled after one hour of rest! OMG, it was good and juicy!

Just cell phone pictures. Didn't feel like getting the other equipment out at the time. I will post the pulled pictures later. Forgot to snap one. It was getting late.

Now, the Pizza.

Fresh made dough from HERE
Flipped plate setter
Placed pizza stone on top of plate setter.
Definitely need help with my dough. Some places were to large and high. Comes with practice I guess.
Had the egg at 550°
Cooked for 10 min each. Very tasty!

revolver1 · November 2013

Nice looking butt and pie. Enjoy.

krobertsmsn · November 2013

Looks good!

Now this begs the question...If you had to get the butt off the egg to cook a pizza, Doesn't that qualify you for another egg??? Just sayin!

brzelt · November 2013

Nice!

With regard to overnight rub on butts,,,, I cannot tell a difference between overnight and an hour before throwing it on.

chashans · November 2013

I used to watch the pizza parlor guy poke his dough with a tooth pick. He told me that it was to help keep dough bubbles from forming while cooking. When I started making pizzas at home I poked them also but soon found out that it was not necessary with my dough. Not sure why.

DMW · November 2013

I got a dough docker awhile back. Keep forgetting to use it for pizza, takes care of the bubbles where you don't want them. I got it for making crackers.

tarheelmatt · November 2013

krobertsmsn said:

Looks good!

Now this begs the question...If you had to get the butt off the egg to cook a pizza, Doesn't that qualify you for another egg??? Just sayin!

It does qualify with me! Not so much for my wife :(

tarheelmatt · November 2013

brzelt said:

Nice!

With regard to overnight rub on butts,,,, I cannot tell a difference between overnight and an hour before throwing it on.

You know, it still had great flavor from the rub though. You maybe on to something. It was very good! Even if I did have to finish in the oven.

tarheelmatt · November 2013

chashans said:

I used to watch the pizza parlor guy poke his dough with a tooth pick. He told me that it was to help keep dough bubbles from forming while cooking. When I started making pizzas at home I poked them also but soon found out that it was not necessary with my dough. Not sure why.

I think I need to stretch the edges a little more that is all. Little more practice.

First Boston butt and pizza

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