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Started By
Message
How should I handle this Boston butt?
Posted on 10/20/15 at 7:35 pm
Posted on 10/20/15 at 7:35 pm
(Let me preface this by saying I'm not married to the idea of a butt, so can always go another direction if needed)
Going to a buddy's camp this weekend and thinking about doing a butt Saturday. Figured it's easy and won't take too much time away from hunting and football. Plus there's leftovers we can graze on for the rest of the weekend). We'll be getting late Friday night and waking up early to hunt, then back around 11-12am for lunch and football. He does not have a smoker or gas grill. Just a big brick charcoal pit grill.
I plan on doing most of the cooking in the oven, but want to start the butt on the grill for a little while at least. 20-30 mins tops. But, I don't want to wake up 1+ hr earlier than I already have to and fool with lighting coals, messing with the grill, etc while half asleep and hungover. Can I cook it (20-30 mins or so) Friday night and then put in the fridge until the next morning? I would wake up and pop it in the oven before heading out, so it'd be done in time for lunch. Or is the (partially) cook, chill, cook plan a bad idea?
Going to a buddy's camp this weekend and thinking about doing a butt Saturday. Figured it's easy and won't take too much time away from hunting and football. Plus there's leftovers we can graze on for the rest of the weekend). We'll be getting late Friday night and waking up early to hunt, then back around 11-12am for lunch and football. He does not have a smoker or gas grill. Just a big brick charcoal pit grill.
I plan on doing most of the cooking in the oven, but want to start the butt on the grill for a little while at least. 20-30 mins tops. But, I don't want to wake up 1+ hr earlier than I already have to and fool with lighting coals, messing with the grill, etc while half asleep and hungover. Can I cook it (20-30 mins or so) Friday night and then put in the fridge until the next morning? I would wake up and pop it in the oven before heading out, so it'd be done in time for lunch. Or is the (partially) cook, chill, cook plan a bad idea?
10
Posted on 10/20/15 at 8:14 pm to fillmoregandt
quote:
Can I cook it (20-30 mins or so) Friday night and then put in the fridge until the next morning? I would wake up and pop it in the oven before heading out, so it'd be done in time for lunch. Or is the (partially) cook, chill, cook plan a bad idea?
Bad idea for multiple reasons the main one being that cooking a butt for 20-30 minutes and cooling it will have little to no affect and will actually extend the overall cook time.
Posted on 10/20/15 at 8:18 pm to fillmoregandt
A big brick pit should do to smoke it pretty easily. Put it on before you go hunting. Around noon would be 6-7 hours. Probably won't pull but will be done and you can slice it.
Posted on 10/20/15 at 8:18 pm to fillmoregandt
I see no advantage to cooking it for 20-30 min on the grill.
I would season/rub it down th night before, put it in a Dutch oven , cover with cut up onions, peppers and such and put in the fridge, sat morning as everybody is running around getting ready to go hunting, put the pot with the roast already in it, in the oven at 250 and just leave it be, check on it at noon and before y'all leave to go on the evening hunt leave it in the oven but turn the oven off and it will be great when y'all return
Eta, I see you want it for lunch, do as above stated but put in oven at 8:00 the night before , let it cook all night , and just turn oven off when y'all leave in am, when you get back it will b ready
I would season/rub it down th night before, put it in a Dutch oven , cover with cut up onions, peppers and such and put in the fridge, sat morning as everybody is running around getting ready to go hunting, put the pot with the roast already in it, in the oven at 250 and just leave it be, check on it at noon and before y'all leave to go on the evening hunt leave it in the oven but turn the oven off and it will be great when y'all return
Eta, I see you want it for lunch, do as above stated but put in oven at 8:00 the night before , let it cook all night , and just turn oven off when y'all leave in am, when you get back it will b ready
This post was edited on 10/20/15 at 8:21 pm
Posted on 10/20/15 at 8:28 pm to fillmoregandt
Put a good rub on it and put it in oven all night at 225. Should pull easily after 1.5 hours per pound. If you can brine it the night before that will keep it from drying out.
Posted on 10/20/15 at 9:22 pm to Tigerpaw123
quote:
see no advantage to cooking it for 20-30 min on the grill.
I would get a better sear on it, and hit it with more smoke than it would get by strictly cooking it in the oven.
Posted on 10/20/15 at 10:45 pm to fillmoregandt
quote:
Put a good rub on it and put it in oven all night at 225. Should pull easily after 1.5 hours per pound. If you can brine it the night before that will keep it from drying out.
This
Stuff with cloves of garlic and lay on top of onions. Fat cap up and do not cover.
Take out of oven in morning and destroy for lunch.
Posted on 10/21/15 at 10:36 am to fillmoregandt
quote:You don't want a sear on a butt, nor will 30 minutes of smoke really do anything. If you really want to smoke it some, then put it on the smoker for a few hours then transfer to the oven when you go to bed. Cut the oven off in the morning and you'll be good to go at lunch time. It depends on the size of the butt, but I'm guessing it's about 8 lbs which I typically smoke at 225 degrees for 16 hours which puts it right at 200 degrees meat temp.
I would get a better sear on it, and hit it with more smoke than it would get by strictly cooking it in the oven.
Posted on 10/21/15 at 11:09 am to fillmoregandt
If it were me, I would just cook it in oven, transport in foil pan....then put a bunch of smoke to it in the pan to heat up....should have plenty of drippings to keep moist, then pull. You could put a sauce together and put on pit to add some more smoke to it.
Posted on 10/21/15 at 2:25 pm to fillmoregandt
crock pot
Posted on 10/21/15 at 2:38 pm to fillmoregandt
Put a good rub on the butt. Start smoking the butt on the pit about 2 hours before you crash for the night. Put the butt in the pit with a small tray of water underneath. Put 10-15 coals on the opposite side of the pit, add wood chips every half hour to get a smoke ring. Move butt to oven at 225 for the evening while you sleep. When you wake up check the internal temperature of the butt. If 190 or higher, take the butt out of the oven, wrap it in foil and put it in a cooler with no ice obviously. It will stay hot for hours in there. If it is lower than 185 just keep it in the over while you hunt and it will be ready when you return. Boom. Done.
Posted on 10/21/15 at 3:01 pm to fillmoregandt
I'd do some sort of snake method on one end of the pit and smoke it all night long. Wake up and put it in the oven in a covered foil pan on 200 until you get back from hunting.
Posted on 10/21/15 at 3:34 pm to fillmoregandt
Cook pre rubbed butt on pit, using about a chimney full of briquets (approx 60 briquets), lit, and add plenty of smoking wood for a couple hours. If it's a big pit, this will give you the optimal temp. After this, place in the oven at 225 overnight, 1.5 hours per pound, and cook until internal temp of 190. Place in cooler, wrapped in towels, and pull when you get back from your hunt. It's a butt and it's very forgiving.
Posted on 10/21/15 at 4:03 pm to jmon
If it were me I'd get a thermometer for the charcoal grill and smoke it at 225 from 11pm-11am.
Easy way is to cook it in the oven.
Easy way is to cook it in the oven.
Posted on 10/21/15 at 4:11 pm to undrafted
quote:
If it were me I'd get a thermometer for the charcoal grill and smoke it at 225 from 11pm-11am.
ETA - big brick grill does not sound like an ideal tool for a butt and especially not overnight. Just do the whole thing in the oven.
This post was edited on 10/21/15 at 4:15 pm
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