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Boston Butt twist

ninnymugs
ninnymugs Posts: 87
in EggHead Forum
Hello all. 

I’m looking for some advice. I’m no novice to a pork butt, but I’m looking to take it over the top. Planning on smoking it for around 14 hours at 250. It’s 9 pounds. Always turns our great just looking for everyone’s amazing advice on taking it over the top or any twist I’ve not thought about before. You are all so knowledgeable. Thanks in advance!
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Comments

  • Mickey
    Mickey Posts: 19,768
    DO NOT OVER THINK IT. IT JUST NOT THAT HARD A COOK. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • lousubcap
    lousubcap Posts: 36,906
    @YukonRon - sounds like you may be able to provide the enhancemnt. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • YukonRon
    YukonRon Posts: 17,261
    edited February 2020
    Check out the peach butt recipe somewhere on this thread.

    Turns out pretty nice and is simple.

    If you cant find it Give me a PM.....I will help you out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    If you really want to take it over the top, get a stick burner.  Pork butt done on an egg is very good but a good stick burner in the hands of a good pit master can get you that next level of smoke profile.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • smbishop
    smbishop Posts: 3,061
    edited February 2020
    Adam Perry Lang's recipes are always over the top, and I love following them.  I have followed this one all the way through and have taken shortcuts with it:

    Found the recipe on the web, it is from his book "Serious Barbecue"

    https://www.cookstr.com/Pork-Recipes/Bone-in-Pork-Butt-with-Green-Apple-and-Crushed-Hot-Red-Pepper

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • TrippleRipple
    TrippleRipple Posts: 100
    APL's recipes are extremely involved, which I sometimes enjoy, sometimes not so much. Either way they are always amazing. "Serious Barbecue" is an excellent book.

    @YukonRon's Peach Butt is fantastic and is what I would suggest. 

    I cook a lot of butts as they are a crowd pleaser, almost foolproof and I love leftovers for work lunches. So if I wanted to mix it up and as pork butts are pretty inexpensive, I'd do two at the same time. One with the peach recipe and one injected and glazed with a more spicy/savory theme. Maybe boil some chicken broth with herbs, spices and aromatics. Inject the butt with that after it cools, reserving a quart to reduce to perhaps a cup for brushing.

    Let us know if you do something amazing!! 
    Formerly @dharley prior to some password bs.

    LBGE, 36" Blackstone, bad liver & a broken heart

    Three Rivers, MI
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  • smbishop
    smbishop Posts: 3,061
    Peach Butt:

    https://eggheadforum.com/discussion/1190035/peach-butt-time-again-pic-heavy

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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