My first Boston Butt

Discussion in 'Grilling Pork' started by justbbqjeff, Oct 14, 2013.

  1. Since I used a bunch of recipes, tips, pointers and pictures from the forum I figured it would only be fair to post my results. My first time doing the butt and I was really happy with the outcome.
    It was an eighteen hour cook at 225degrees. The bark was nice and dark, the flavor was consistent all the way through. Nice and juicy with no drying out. I call success ! :grilling_smilie:
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  2. flash

    flash Smoking Guru OTBS Member

    Wow, 18 hours. My wife would have killed me.  No photos?? (Oops, just saw the links)  So how much did it weigh? What Smoker? Did you wrap it?
     
    Last edited: Oct 14, 2013
  3. I used a large Big Green Egg. I didn't wrap it like I will next time but did have a "stall" for quite awhile. Pulled the 8.2 lb butt off at an internal temp of 195, I couldn't wait any longer. Let her rest for about an hour then hand pulled it all apart. Made a fined pushing sauce but never used it. :biggrin:
     
  4. I used a large Big Green Egg. I didn't wrap it like I will next time but did have a "stall" for quite awhile. Pulled the 8.2 lb butt off at an internal temp of 195, I couldn't wait any longer. Let her rest for about an hour then hand pulled it all apart. Made a fined pushing sauce but never used it. :biggrin:
     

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