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Started By
Message
I need a sure fire Boston butt recipe
Posted on 7/1/16 at 5:26 pm
Posted on 7/1/16 at 5:26 pm
I have couple 7 lb bone in butts and an extra large BGE.
Cooking tommorw
Thanks
Cooking tommorw
Thanks
4
Posted on 7/1/16 at 5:29 pm to Makinbacon
Salt
Pepper
Onion P
Garlic P
Paprika
Brown sugar
Cook until internal temp of 195° pull and rest in a cooler under towels.
It's really hard to F up a Boston butt
Pepper
Onion P
Garlic P
Paprika
Brown sugar
Cook until internal temp of 195° pull and rest in a cooler under towels.
It's really hard to F up a Boston butt
Posted on 7/1/16 at 5:31 pm to Makinbacon
Posted on 7/1/16 at 5:36 pm to Makinbacon
oven or smoker?
If on the smoker, I coat in honey mustard; season with garlic salt, Cajun Power BBQ rub, black pepper, and herbs; coat in brown sugar; inject with apple juice; and then smoke on low heat.
I also make a vinegar mop with apple juice, vinegar, bbq sauce, honey, and brown sugar. Once it's halfway done smoking, I start mopping it at least once every hour.
If on the smoker, I coat in honey mustard; season with garlic salt, Cajun Power BBQ rub, black pepper, and herbs; coat in brown sugar; inject with apple juice; and then smoke on low heat.
I also make a vinegar mop with apple juice, vinegar, bbq sauce, honey, and brown sugar. Once it's halfway done smoking, I start mopping it at least once every hour.
This post was edited on 7/1/16 at 5:39 pm
Posted on 7/1/16 at 5:38 pm to kingbob
quote:Some argue that a mop disturbs the rub. I use a spray bottle for my apple juice/vinegar.
mop
Posted on 7/1/16 at 5:39 pm to Degas
quote:
Some argue that a mop disturbs the rub. I use a spray bottle for my apple juice/vinegar.
A legitimate argument. I mop because I lack a working spare spray bottle
Posted on 7/1/16 at 5:55 pm to kingbob
I have never done any seasoning other than the rub and the smoke. I run it at 230 degrees up until 195-205 range. Let it sit for an hour or so before pulling.
I agree. Really hard to do it wrong.
I agree. Really hard to do it wrong.
Posted on 7/1/16 at 8:18 pm to Makinbacon
Don't be afraid to go up to 300 for a butt. You're not going to hurt it, and you'll gain a lot of time.
As for rubs, I find the masala spice packs at Indian stores make for some great butts.
As for rubs, I find the masala spice packs at Indian stores make for some great butts.
Posted on 7/1/16 at 8:55 pm to CBLSU316
I was mainly wanting to know time and temp on the big green egg.
Two pretty good chunks of pig meat.
Use pan?
Wrap up in foil?
Two pretty good chunks of pig meat.
Use pan?
Wrap up in foil?
Posted on 7/1/16 at 9:01 pm to Makinbacon
On the egg assuming you have the heat deflector than I put a pan of water, apple juice, beer whatever your fancy on it and then the grate on top. I usually just make a small pan out of aluminum foil.
For 7 pounds you probably want a good 11 hours of cook/ rest time. Could be more could be less. But frankly the best thing to do with butts is to cook them overnight. if you are at home I'd put them on 9-10 and check the temp once before you go to bed then check it around 5-6 just to make sure its good. I agree that its hard to mess up, I like 250-275 personally.
If you can't cook them until the morning if I was you I'd cook at 300 for the first 5-6 hours. Then drop it down to 250 or so until as said they hit 195. Wrap in aluminum foil and then in towels in a cooler or otherwise insulated for about an hour but you can do 3-4 hours easy that way until you are ready to serve.
For 7 pounds you probably want a good 11 hours of cook/ rest time. Could be more could be less. But frankly the best thing to do with butts is to cook them overnight. if you are at home I'd put them on 9-10 and check the temp once before you go to bed then check it around 5-6 just to make sure its good. I agree that its hard to mess up, I like 250-275 personally.
If you can't cook them until the morning if I was you I'd cook at 300 for the first 5-6 hours. Then drop it down to 250 or so until as said they hit 195. Wrap in aluminum foil and then in towels in a cooler or otherwise insulated for about an hour but you can do 3-4 hours easy that way until you are ready to serve.
Posted on 7/1/16 at 11:39 pm to Makinbacon
Baldona has some good advice just above.
I assume you have a plate setter and will be smoking with indirect heat.
I prefer pecan for pork. Almost any wood will work well for pork other than mesquite.
Whether you go fat side up or down won't matter too much on a BGE IMO. Yes - use a water pan (doesn't have to be water).
I smoke on a Lg BGE and shoot for 225 degF. I spritz with apple juice. As a method (not "the" method):
- Get a clean burn going with your lump and wood
- Smoke 'naked' for the first 6-8 hours
- Spritz and wrap snugly in tin foil (wrapping isn't required but it will accelerate through the stall)
- Remove at 195 degF internal
- Leave wrapped in tin foil and let cool (this allows the juices to reabsorb) for 30 minutes minimum.
I assume you have a plate setter and will be smoking with indirect heat.
I prefer pecan for pork. Almost any wood will work well for pork other than mesquite.
Whether you go fat side up or down won't matter too much on a BGE IMO. Yes - use a water pan (doesn't have to be water).
I smoke on a Lg BGE and shoot for 225 degF. I spritz with apple juice. As a method (not "the" method):
- Get a clean burn going with your lump and wood
- Smoke 'naked' for the first 6-8 hours
- Spritz and wrap snugly in tin foil (wrapping isn't required but it will accelerate through the stall)
- Remove at 195 degF internal
- Leave wrapped in tin foil and let cool (this allows the juices to reabsorb) for 30 minutes minimum.
Posted on 7/2/16 at 7:44 am to AlwysATgr
The BGE forums have great info for this, but these guys are all correct. About 1.5 hours per lb.
I usually wrap in foil at 165 or so. Helps with the stall.
I usually wrap in foil at 165 or so. Helps with the stall.
Posted on 7/2/16 at 10:51 am to Makinbacon
I just did one on the BGE last week. One key thing, rest at room temp for four hours before you put it on. Some of the butts you get can be still frozen in the center or really cold. Mine was 11 pounds.
I went with rubbing w kosher salt /brown sugar over night then my rub and then yellow mustard and red pepper flakes. 250- 275 heavy smoke no wrapping needed with BGE and yes water pan full on top of the plate.
Took only 8 hours to get to 200 degrees and very porky awesomeness.
I went with rubbing w kosher salt /brown sugar over night then my rub and then yellow mustard and red pepper flakes. 250- 275 heavy smoke no wrapping needed with BGE and yes water pan full on top of the plate.
Took only 8 hours to get to 200 degrees and very porky awesomeness.
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