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Started By
Message
preparing a boston butt (pork) for the BGE
Posted on 12/29/12 at 11:21 am
Posted on 12/29/12 at 11:21 am
I have a 10lb boston butt that i want to stuff with garlic, onions and fill that bitch up with some tony chachere's butter marinade. Anything else should i consider, and what internal temp am i looking to reach? I have a few recipes that i can reference. TIA?
4
Posted on 12/29/12 at 11:22 am to Gorilla Ball
Every cut you makes allows juices to leave the meat...
Posted on 12/29/12 at 11:26 am to wickowick
ok thanks, i'll keep it to a minimum.
Posted on 12/29/12 at 11:27 am to Gorilla Ball
Coat that bad boy with a generous amount of yellow mustard, then season it with the rub of your choice. Cook low and slow 200-225 F and pull it when it hits 190 internal. I hope you have a lot of time, that sounds like an 18 hour project.
Posted on 12/29/12 at 11:29 am to Gorilla Ball
Dont cut it. Dry rub it and coat with yellow mustard. Smoke at 225 or so till internal temp is 180-185.... Take off, wrap and let set 15-30 min... Bone will slide out if it has one.
Posted on 12/29/12 at 11:32 am to bossflossjr
This^^
I usually shoot for 190 but anything over 175 will be considered done. You wont get much pull unless you bring it up to 185-190
I usually shoot for 190 but anything over 175 will be considered done. You wont get much pull unless you bring it up to 185-190
Posted on 12/29/12 at 11:34 am to wickowick
quote:With a 10lb boston butt, that may not be a bad thing.
Every cut you makes allows juices to leave the meat...
To the OP, when you DO slice it, cross grain.
This post was edited on 12/29/12 at 11:53 am
Posted on 12/29/12 at 11:36 am to gmrkr5
thanks everyone. I was never much of a cook, but since purchasing the bge about 18 months ago everything that comes out of the unit tastes wonderful - one of my best decisions.
Posted on 12/29/12 at 11:37 am to Gorilla Ball
Great pits, love mine
Posted on 12/29/12 at 11:39 am to Gorilla Ball
quote:
thanks everyone. I was never much of a cook, but since purchasing the bge about 18 months ago everything that comes out of the unit tastes wonderful - one of my best decisions.
If certain posters were around these would be fighting words...
Posted on 12/29/12 at 11:42 am to wickowick
aint that the truth... Ceramic cookers are almost as polarizing as the judge around these parts
Posted on 12/29/12 at 11:44 am to gmrkr5
quote:
aint that the truth... Ceramic cookers are almost as polarizing as the judge around these parts
Not for all, I love my Primo...
Posted on 12/29/12 at 12:03 pm to wickowick
Love my big green egg so ill share some wisdom from one of my BBQ mentors at Amazing Ribs
Here is a link to the full article about Rubs
Whenever I'm going to try something new I consult this guy.
quote:
Pastes come in two classes: Water based and oil based. Most are just dry rubs mixed with water or oil. They have the advantage of sticking better and can be layered on thick. If salt and sugar are important components, use water as a solvent. Water base slathers are often mixed with mustard, wine, stock, or just plain water. Oil won't dissolve salt and sugar as quickly as water, but many herbs and spices are not water soluble, and oil pulls out their flavors better. Oils are especially good at pulling flavor from fresh herbs. Oil has the added advantage of helping seal the surface of the meat, slightly reducing evaporation. It also helps keep food from sticking to the grates, and if oil-based pastes get hot enough, it can fry the surface, helping with bowning and really amping up the flavor.
Here is a link to the full article about Rubs
Whenever I'm going to try something new I consult this guy.
Posted on 12/29/12 at 12:08 pm to Danchase
Thanks for this info
Posted on 12/29/12 at 12:15 pm to Gorilla Ball
quote:
I have a 10lb boston butt that i want to stuff with garlic, onions and fill that bitch up with some tony chachere's butter marinade.
Why would you want to do that to that beautiful piece of meat? Let God and smoke do the magic, you sit back and eat.
Posted on 12/29/12 at 12:42 pm to gmrkr5
quote:
aint that the truth... Ceramic cookers are almost as polarizing as the judge around these parts
paging BurtReynolds..........
Posted on 12/29/12 at 12:51 pm to ruzil
Why do these threads keep getting moves to the outdoor board? 
Posted on 12/29/12 at 12:54 pm to CBLSU316
People cooking outside 
Posted on 12/29/12 at 12:55 pm to gmrkr5
So cooking doesn't go on the FDB? Doesn't matter to me, I was just curious.....calm down.
Posted on 12/29/12 at 12:59 pm to CBLSU316
J/k... i dont know how cooking threads end up over here either
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