Boston Butt

[Wimbo]

My first attempt at slow smoking a Boston Butt (pork shoulder) starts in about an hour and 20 minutes. The plan is to cook it low & slow at 220F-240F for about 15 hours (until it reaches internal temp of about 195-200F). I have a fist sized lump of hickory stuck in with my lump charcoal to lend to the smoke ring. Around noon I injected it with a recipe I found on the internet. About 3 hours ago I rubbed the outside with a spicey homemade rub. It will come off the grill tomorrow around 2pm, give or take.

Of course, I made some homemade coleslaw to go with it, which is chilling in the fridge now.

Anyone here a master 'Q technician? Any last minute advice?

 

[Yeagermeister]

Don't burn it

and throw out the cole slaw.....yucko

 

[MyBad]

Sometimes pork butt will stall at 160* this is when all the connective tissue is breaking down, and turning to flavor....so don't freak out if it stalls for any length of time.

Take it off at 185-190, foil it up, wrap it in a towel and put it into an empty room temp ice chest-cooler. This is know as "FTC" [foil-towel-cooler]

Let it set for an hour. Drink eat and enjoy...especially the drinking part.

 

[Anjinsan]

Sometimes pork butt will stall at 160* this is when all the connective tissue is breaking down, and turning to flavor....so don't freak out if it stalls for any length of time.

Take it off at 185-190, foil it up, wrap it in a towel and put it into an empty room temp ice chest-cooler. This is know as "FTC" [foil-towel-cooler]

Let it set for an hour. Drink eat and enjoy...especially the drinking part.

Nice tips!

 

[Meat-O-Rama]

My first attempt at slow smoking a Boston Butt (pork shoulder) starts in about an hour and 20 minutes. The plan is to cook it low & slow at 220F-240F for about 15 hours (until it reaches internal temp of about 195-200F). I have a fist sized lump of hickory stuck in with my lump charcoal to lend to the smoke ring. Around noon I injected it with a recipe I found on the internet. About 3 hours ago I rubbed the outside with a spicey homemade rub. It will come off the grill tomorrow around 2pm, give or take.

Of course, I made some homemade coleslaw to go with it, which is chilling in the fridge now.

Anyone here a master 'Q technician? Any last minute advice?

Pics or it never happened

 

[Wimbo]

Pics or it never happened

http://i617.***BLOCKED***/albums/tt255/dwimberl1029/CIMG0184.jpg

 

[Yeagermeister]

http://i617.***BLOCKED***/albums/tt255/dwimberl1029/CIMG0184.jpg

That's about two sammiches for me

 

[YosemiteSam]

Pics or it never happened

Screw that, share or it didn't happen!

 

[big dog cowboy]

My mouth is watering.

 

[Meat-O-Rama]

If it tastes half as good as it looks, you done a fine job mister...

 

[Wimbo]

Screw that, share or it didn't happen!

leftovers for lunch in 20 minutes. Come on by.

 

[Wimbo]

That's about two sammiches for me

That would be about 3.5 pounds of meat per sammich!

 

[Wimbo]

If it tastes half as good as it looks, you done a fine job mister...

Thanks! It was very good. I followed Elder Ward's recipe, here: http://www.nakedwhiz.com/elder.htm

I made his rub and piedmont style sauce, too.

The marinade injection recipe came from the Big Green Egg website:

Stogies Pork Injection

• 2 cups apple juice or cider
• 1/2 cup cider vinegar
• 1/2 cup water
• 1/4 cup Worcestershire sauce
• 1/2 cup corn syrup
• 1 tbsp of the rub you use on the butt (finely ground)

Mix all ingredients together and heat over a low burner
until the rub mixture is dissolved. Place in refrigerator and cool. Do not
inject the butt with hot liquid.

 

[rynochop]

Looks good. I did one too for mothers day, bout a 12 pounder, made a bunch of slits and stuffed it w/ minced garlic/onion, seasonings. Then season the heck out of the outside and seared it in a pot.

Then put it in a turkey roaster saturday night before bed with some water at 275, let it go all night. Next morning threw in carrots/onion/potatos/shrooms. Turned out pretty dang good.

 

[Yeagermeister]

That would be about 3.5 pounds of meat per sammich!

And your points is?

 

[Muhast]

Mind might be in the gutter, but am I the only one who clicked this hoping it was about something else? lol

 

[big dog cowboy]

I was going to brag on my wife's 5 pound brisket she fixed over the weekend.

Oh well. It was still good with corn on the cob, green beans, potato salad, brownies......Mmmmmmmmm.

 

[Wimbo]

I was going to brag on my wife's 5 pound brisket she fixed over the weekend.

Oh well. It was still good with corn on the cob, green beans, potato salad, brownies......Mmmmmmmmm.

Brisket is an art form. I have not tried one yet, but it is on the short list. True Texas Q.

 

[justbob]

And your points is?

3.5 lbs is a warm up appetizer for Yeag

 

[vta]

Mind might be in the gutter, but am I the only one who clicked this hoping it was about something else? lol

I'd never heard of a Boston Butt, so I did expect something different...