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My Best Yet (Boston Butt)

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SkySaw
SkySaw Posts: 656
edited November -1 in EggHead Forum
This 8.5lb butt roasted with a chunk of Hickory and some apple for 12 hours today. I took it off at 192 internal, and wow it was good. I used a rub that was sweet/savoury. Dome temp was around 230. I really love pulled pork on a fresh Costco bun.

This stuff is addictive:


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Most of my pulled pork comes out this color. How do you get the meteorite look and bark?

Mark
https://plantbasedbbq.wordpress.com
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Comments

  • Crimsongator
    Crimsongator Posts: 5,797
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    I can't seem to get the black look either. No worries, make it taste good and forget the meteorite!

    p.s. probably high sugar rub
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  • hornhonk
    hornhonk Posts: 3,841
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    I'm doing MY first butt..8#...today. I put it on at 3 this afternoon. If it comes out half as good looking as yours I'll be happy!
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  • SkySaw
    SkySaw Posts: 656
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    This pork was truly a taste treat. The rub I used was mostly sugar (brown, white, paprika, a bit of salt and some spices), so the meteorite look must be something else.

    I'm not complaining. If all my pulled pork was as good as this one, I would be a happy camper; however, I would like to have the versatility to do something so different.

    Mark
    https://plantbasedbbq.wordpress.com
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  • Hoss
    Hoss Posts: 14,600
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    Yeller mustard slather then apply rub! ;)
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  • hornhonk
    hornhonk Posts: 3,841
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    Heck, mine will probably come off looking and tasting like an old shoe.
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  • hornhonk
    hornhonk Posts: 3,841
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    I knew I forgot something! The mustard! Woe is me....
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  • SkySaw
    SkySaw Posts: 656
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    hornhonk wrote:
    Heck, mine will probably come off looking and tasting like an old shoe.

    Looking forward to pics...
    https://plantbasedbbq.wordpress.com
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  • danny285
    danny285 Posts: 360
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    Great looking Butt, i have allways used an inverted rib rack to hold the butt up into the dome, maybe that is why my butt cooks dont take very long.
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  • SkySaw
    SkySaw Posts: 656
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    danny285 wrote:
    Great looking Butt, i have allways used an inverted rib rack to hold the butt up into the dome, maybe that is why my butt cooks dont take very long.

    I think putting it high is a good strategy for getting the bottom of the pork away from the drip pan (increasing airflow all around the meat). However, I always go for the grate level because it is lower in temperature, and it is easier to keep the Egg stable around 250 (dome) than it is around 225 (for me, anyway).

    Mark
    https://plantbasedbbq.wordpress.com
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  • hornhonk
    hornhonk Posts: 3,841
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    Mine is on an inverted rib rack and the egg is chugging along at 205. My polder is now reading 159. It has just risen to that temp. Guess it's not in the "zone" yet. It's been on for 8 hrs now. Is it ok to go to bed or should I baby sit the thing? Remember, this is my first butt cook!
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  • dougemsmacks
    dougemsmacks Posts: 152
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    I use yeller mustard too and I pull mine out at 192 also. It generally has a good crust and you don't get any mustard taste in it, just the rub.

    I don't know if yours stayed at 230° the whole time but mine tends to slowly go up during the cook and midway it's usually 250-260° and buy the end 280°, maybe that is why my bark is good? Either way pulled pork is a favorite here too and is one of the few things the little ones don't pick at.
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  • bubba tim
    bubba tim Posts: 3,216
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    Nice looking Butt and
    BTThumbsUp.jpg

    I f you are wanting a true texas meteorite, you have to do a few things different. Paint you meat in yellow mustard, add a little more sugar to your rub. You must leave the meat on longer to achive the color without drying the meat out. I also don't go higher than 215 grid temp. That is where mopping come in.
    go to http://bubbatim.com/Bubba_s_Brisket.php and look at method B, mopping. That should help you. :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Ripnem
    Ripnem Posts: 5,511
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    You'll be laughing at your negativity tonight.

    The Egg is in charge now. Just simply keep an eye on things and take it off at 195*ish. wrap in foil/towel and rest in a cooler for 1-4 hrs.

    It will look and taste like most others I'm sure.
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  • SkySaw
    SkySaw Posts: 656
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    bubba tim wrote:
    Nice looking Butt and
    BTThumbsUp.jpg

    I f you are wanting a true texas meteorite, you have to do a few things different. Paint you meat in yellow mustard, add a little more sugar to your rub. You must leave the meat on longer to achive the color without drying the meat out. I also don't go higher than 215 grid temp. That is where mopping come in.
    go to http://bubbatim.com/Bubba_s_Brisket.php and look at method B, mopping. That should help you. :woohoo: :woohoo:

    Thanks for the suggestions and the link. To get the meteorite, I will try a lower pit temp, the mustard slather, and mopping. I might wait until I get a Guru to try maintaining that pit temperature. I suspect that the meteorite method is what helps keep a brisket moist.

    Mark
    https://plantbasedbbq.wordpress.com
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  • bubba tim
    bubba tim Posts: 3,216
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    Mopping is the method, The meteorite is the outcome along with juicy meat. :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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