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re: Share your favorite ways to cook Boston Butt
Posted on 8/13/20 at 11:47 am to theliontamer
Posted on 8/13/20 at 11:47 am to theliontamer
I usually smoke them whole and shred but I just de boned 2 of them to do something different. I plan to make some sausage and use the roast part on my rotisserie on my gravity smoker. Put a pan of potato carrot and onion under it to catch drippings and cook. Slice the pork roast...maybe take it to about 180.
0
Posted on 8/13/20 at 11:47 am to theliontamer
sliced into steaks. on the pit with some jack millers. a yellow patato salad, rice dressing, baked beans, and garlic bread.
Posted on 8/13/20 at 3:56 pm to theliontamer
Brine overnight (about 12hrs) in apple/pineapple juice Buku salt. Rise off then stuff with garlic cloves. Rub Tony's or whatever you got and brown sugar. Put in a roasting pan with a little beer and apple juice and cover. Roast in oven 300 deg for 3-3.5 hrs then check for tenderness.
Posted on 8/13/20 at 3:57 pm to theliontamer
If I'm not smoking it, then Donald Link's smothered pork roast recipe is pretty tasty
Posted on 8/13/20 at 5:20 pm to theliontamer
Slow and low for a long time
Posted on 8/13/20 at 6:53 pm to BamaFanInTigerland
quote:
Whole on smoker for pulled pork.
Posted on 8/13/20 at 7:51 pm to NOFOX
Season with Tony's and Willinghams. Keep in the fridge for a few days. Season lightly again. Sear on the grill for 10min.
per side. Put in the smoker for 3 to 4 hours at 195 degrees.
Take out and put in a covered dish with 1/2 cup of apple juice or water and cook at 275 degrees for 4 to 5 hours depending on the size. When you can pull the bone out clean
it is ready to eat. Pulled or sliced is very good.
per side. Put in the smoker for 3 to 4 hours at 195 degrees.
Take out and put in a covered dish with 1/2 cup of apple juice or water and cook at 275 degrees for 4 to 5 hours depending on the size. When you can pull the bone out clean
it is ready to eat. Pulled or sliced is very good.
Posted on 8/14/20 at 5:54 am to Loup
Thanks.
Lowest I can get my kamado to run is 235, but I’m still going to try it
quote:
180 degrees until the IT is 155
Lowest I can get my kamado to run is 235, but I’m still going to try it
Posted on 8/14/20 at 8:06 am to geauxnc0308
quote:
Lowest I can get my kamado to run is 235
How hot are you getting it before you start dialing it down?
If I get mine raging hot (too many beers or if I see a squirrel--I'm easily distracted), it takes a long, long time to bring back down to 225.
Posted on 8/14/20 at 9:27 am to geauxnc0308
quote:
Lowest I can get my kamado to run is 235
Unless you're just an impatient person, this should be easy to ''dial up'' once you begin. 20-30 mins of slowly climbing up to where you want the temp while starting to close the top and bottom to hold temps
Once you learn the sweet spot settings for top and bottom you can light up and walk away without worrying if it will get too hot.
This post was edited on 8/14/20 at 9:32 am
Posted on 8/14/20 at 9:55 am to List Eater
quote:
settings for top and bottom
With top and bottom pretty much shut = 235. This is even after replacing the gasket last year. I've actually snuffed the fire out trying to get it below 235. This is the Kamado Big Joe
Posted on 8/14/20 at 10:09 am to theliontamer
Braised in beer and onions
Posted on 8/14/20 at 10:40 am to Janky
This is how mine (rotisserie roasted) looks
Rotisserie cooking gives a much dryer finished butt. I like the sliced meat for sandwiches.
Rotisserie cooking gives a much dryer finished butt. I like the sliced meat for sandwiches.
This post was edited on 8/14/20 at 10:48 am
Posted on 8/14/20 at 12:07 pm to MeridianDog
What temp you did it on the rotisserie and for how long? I am doing to try my first one this weekend from a butt I deboned.
This post was edited on 8/14/20 at 12:08 pm
Posted on 8/14/20 at 1:18 pm to theliontamer
Quartered, rubbed with standard butt rub, hickory smoked around 300 for 5 hours.
Shred.
It cooks alot faster, and you get 3x more bark.
Shred.
It cooks alot faster, and you get 3x more bark.
Posted on 8/14/20 at 1:35 pm to NOLAGT
No temperature taken. Did this one on my Propane Grill. Have done them on charcoal, both direct and indirect. Honestly, hardly ever take an internal temperature. The books say 145, so if you are doing temps, go for that. I like a crispy crust, so that is normally what I look for.
You can also do this with the butt on the grill (webber, egg or whatever), with a very small charcoal fire under it and turning it every 10-20 minutes or so.
You can also do this with the butt on the grill (webber, egg or whatever), with a very small charcoal fire under it and turning it every 10-20 minutes or so.
Posted on 8/14/20 at 2:06 pm to MeridianDog
Scored, rubbed with spices, coated in mustard, wrapped and put in the fridge for 24 hours or so. Place on the Primo about 9pm. Have a libation or two, maybe a cigar, and then go to bed. Check it in the morning, after it's been on there at 225 for 12 hours. It's usually done, or close too it. Wrap in foil and let rest for at least 30 minutes. The bone should slide right out.
Posted on 8/14/20 at 2:08 pm to MeridianDog
Chef Chiqui's Pulled Pork
1 large Pork Butt, plugged with large slivers of fresh garlic. Place, skin side up in a large, deep roasting pan.
Season generously with Lemon-Pepper, Granulated Garlic, Tony's Seasoning, and 2 tablespoons of liquid hickory smoke.
Drizzle evenly with 1/2 of a small squeeze bottle of French's yellow mustard, 1 1/2 cups of brown sugar, 1 large yellow onion, thinly sliced and separated into rings and two large fresh bay leaves. (In that order)
Roast in a 425* oven for 1 hour; reduce heat to 225* and roast uncovered for about 4-5 hours until the bone can easily be removed. Allow to cool long enough to remove all the large portions of fat and gristle and the bay leaves. Remove from the pan and shred with 2 forks to easily fit on hamburger buns
Reheat by returning the shredded meat back into pan drippings in a large pot over medium heat. I always try to remove as much of the melted fat as I can but you need some of it to keep the meat nice and moist.
Serve on good buns and top with BBQ sauce and definitely some coleslaw.
1 large Pork Butt, plugged with large slivers of fresh garlic. Place, skin side up in a large, deep roasting pan.
Season generously with Lemon-Pepper, Granulated Garlic, Tony's Seasoning, and 2 tablespoons of liquid hickory smoke.
Drizzle evenly with 1/2 of a small squeeze bottle of French's yellow mustard, 1 1/2 cups of brown sugar, 1 large yellow onion, thinly sliced and separated into rings and two large fresh bay leaves. (In that order)
Roast in a 425* oven for 1 hour; reduce heat to 225* and roast uncovered for about 4-5 hours until the bone can easily be removed. Allow to cool long enough to remove all the large portions of fat and gristle and the bay leaves. Remove from the pan and shred with 2 forks to easily fit on hamburger buns
Reheat by returning the shredded meat back into pan drippings in a large pot over medium heat. I always try to remove as much of the melted fat as I can but you need some of it to keep the meat nice and moist.
Serve on good buns and top with BBQ sauce and definitely some coleslaw.
Posted on 8/16/20 at 10:53 am to theliontamer
Pibil Cochinita in the oven. Make a paste of achioto, white vinegar, sour orange juice, oregano, garlic, thyme, and a little cinnamon. Run thru processor or stick blender. Wrap the slathered pork butt in banana leaves. Place the wrapped pork in a roasting rack inside a large foil pan with 1" of water. Tightly cover with foil. Cook for 375* for 20 minutes, then 6 hours at 275*. Serve with pickled red onions, pico de gallo, and corn tortillas.
The smell in the kitchen is awesome. I've only done this with bone in butts.
The smell in the kitchen is awesome. I've only done this with bone in butts.
Posted on 8/16/20 at 11:31 am to J Murdah
quote:
Sous Vide in Rootbeer. until internal temp of 160. Microwave for 10 min. Let rest then sear on the stovetop/.
You have to boil it for an hour first in crab boil
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