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First Boston Butt and BBQ Pizza

Trip
Trip Posts: 27
edited November -0001 in EggHead Forum
I guess I should start out by saying thanks to everyone for your help. I am a new egger here, I decided to do my first slow and slow Saturday. I put a 7 lb Boston Butt indirect with plate setter at 250 for 7.5 hours aka internal temp 200 degrees F for pulling. I injected with apple juice, maple syrup and Bulleit bourbon mixture the night before and rubbed with grill mates pork rub just before putting it on cap up. About 4 hours in I basted it with mixture of mustard, apple juice and a splash of more Bulleit.

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It was tasty! My parents came by for lunch the next day so I jazzed the pork up with a bbq pizza: wheat dough, red onion, pork and sweet ray's bbq sauce it turned out better than I was expecting.

Again thanks to everyone for the help I have enjoyed learning from all your posts

Thanks

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Comments

  • Vincent Chase
    Vincent Chase Posts: 149
    Wow, nice job man!! Looks like you nailed the pulled pork and pizza, and that's really impressive considering it was your first go around. Did you let the pork rest at all before you pulled? It's a good idea to in the event that you didn't, to let the juices redistribute. I think with any meat you'd want to try to do that, but I understand wanting to dive right into it.

    How do you like Bulleit? I actually just bought some and am enjoying it. There's this HUGE Mecca of package stores a town over and they actually have their own label of bourbon for $10 a liter which I have been using for cooking purposes only.. I'm too cheap to cook with the good stuff, so more power to you! Another really good bourbon to try is Buffalo Trace.. someone recommended that to me and it was a really good value at $25.

    Thanks for sharing your cook!
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  • Mr. Matt
    Mr. Matt Posts: 59
    Looks great!
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  • Trip
    Trip Posts: 27
    I will have to look for that bourbon. I rolled it from the egg onto a plate to keep it from falling apart, and double wrapped it in foil, beach towel and let it rest for about 30 minutes. At this point it was 7 pm and I just couldn't wait any longer. The injection gave it a nice aroma as I was shreading it.

    Thanks
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  • Jai-Bo
    Jai-Bo Posts: 584
    It's hard not to dive right in!!! Like a kid on CHRISTmas morning!!!! It all looks purty good! ;)
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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