Boston Butt

[Car Doc]

Yup sounds great I know I need to go buy one tonite and get it marinated and injected for Sunday! Saturday we have a poker run for a little girl with a blood disorder so I wont be cooking Saturday or prepping Que either but I can cook all day Sunday long as I get my butt in gear. :laughing:

 

[dmccarty]

Yup sounds great I know I need to go buy one tonite and get it marinated and injected for Sunday! Saturday we have a poker run for a little girl with a blood disorder so I wont be cooking Saturday or prepping Que either but I can cook all day Sunday long as I get my butt in gear. :laughing:

Just make sure that you inject and marinate the correct butt! :laughing::laughing::laughing:

Later,
Dan

 

[Car Doc]

Just make sure that you inject and marinate the correct butt! :laughing::laughing::laughing:

Later,
Dan

Ok! :laughing:

 

[Tollster]

I typically use a cider vinegar brine with brown sugar and pepper over night, then get smoker up to around 220 or so and maintain it. I slow smoke it and baste with vinegar and black pepper until its 180 degrees temp or tender. Keep the fat side up so the juices run though the meat as it smokes helping not to dry it out. Look on line for a recipe, you tube also covers it well. I perfer hickory. Let it cool off a hour or so,then pull it with a fork,add some maurices BBQ mustard and buns and you should be good to go.

Don't let it dry out,you should still have some grain in the meat

 

[sdkubota]

Don't know if there are fellow Big Green Egg users on here but if you don't have one...you have no idea what you are missing. I cook butts for 18 hours at 210 degrees with hickory and apple chips...yummmmmmm.

 

[Redbug]

Awwww man...you guys are killin' me....

 

[brin]

OK - Look guys ...you have to trust me on this...If you don't have an injector then buy one...they are not that expensive...just a big syringe...then take apple cider vinegar 1/2 and 1/2 store brand BBQ sauce or your own concoction...about 2 cups total is enough for a 6 to 8 lb pork butt...then inject it all over ...deep inside the butt...you will see it swell up a lot...do this after you have put whatever rub you desire on the outside ...I only use black pepper and granulated garlic...then place the butt on the side of your grill with no heat under it...cook at 250 deg. or so until the internal temp is at least 195 deg..it will not be dry....and you need no further sauce...it is cooked in and you can taste the pork ..it is not buried by the sauce....trust me here.

 

[sdkubota]

I was wondering how a pressure cooker would do on a butt?
Anyone ever tried that?
sherpa

It would work great but the meat will look like you killed ET (pale white). Perhaps 1/2 hour in a smoker afterwards with heavy smoke would add some color and flavor. I have no idea how long in a pressure cooker would take but you need to hit 195 to 205 degree internal meat temperatures to have it pull easy.

 

[Car Doc]

I still cook exactly the same way as I did when I was competing in KCBS comps so hopefully I can keep my touch.

I am a believer in foil I wrap my butts @ 165 since meat quits taking smoke at about that temp and add the Stubbs in the foil and continue till 205 that takes about 1 1/2 hour more on 8.5# butts on my smoker anyway for a total of about 8.5-10 hours give or take cooking @ 250-275. We used to put our big cuts on @ 2:30-3 AM for a 2-2:30 pm turn in fwtw.

I also double smoke my pork once I have the de-fatted juices poured back over the pulled pork all in a pan. I shake some rub on and put the pan uncovered back in for an hour on smoke @180 or so tossing it occasionally. (I always save the money muscle off to the side for me to snack on when I cook at home or doing a catering. :licking

For those that dont know that term its like this...fat down-bone to the left-money muscle to the right. Its a small roll of meat with angled striations of fat and is the best muscle in the butt fact its how we all buy our butts by that one muscle. I go thru the cases of meat back in their coolers at sams and walmart and dillons grocery stores to find just the right ones. fwtw.

 

[2LaneCruzer]

Don't know if there are fellow Big Green Egg users on here but if you don't have one...you have no idea what you are missing. I cook butts for 18 hours at 210 degrees with hickory and apple chips...yummmmmmm.

See my post, #8 above. I have had mine for about 5 years; love it. Ribs and pulled pork are among my best.

 

[joshuabardwell]

One thing to think of with the crock pot is that it will braise the meat, since it will trap moisture in the pot. Braising is an OK technique for tough meats (pot roast, etc) but I probably wouldn't like to do this to a nice tender pork butt. If it were me, I'd finish cooking in the oven, not the crock pot.

To each his own, but don't knock the slow cooker until you've tried it. It makes a moister BBQ it's true, but it is very good, and dead simple.

One thought might be to drain it and finish it for just 30 minutes in the oven to bake the BBQ on, if you like that glazed style.

 

[J35]

I often will slow smoke for 3-4 hrs in the morning then wrap meat tight in foil and finish in slow cooker with a couple cups of plain water around foil.

Have fun--J

 

[sdkubota]

Foil turns it to mush in my mind and I never inject butt with anything...a little rub, yes.

 

[Tollster]

I looked at the green egg years ago,but hte price was high for the cooking space, and you only got the egg (Which does not stand up,table was extra) SO I walked.I see more off brands coming round now though. Saw one at lows for 599, with stand, and heavy construction......I know ....nothing beats the egg....pun intended!

 

[sdkubota]

I looked at the green egg years ago,but hte price was high for the cooking space, and you only got the egg (Which does not stand up,table was extra) SO I walked.I see more off brands coming round now though. Saw one at lows for 599, with stand, and heavy construction......I know ....nothing beats the egg....pun intended!

The egg carries a lifetime gaurantee and certain ceramic parts do eventually break up (fire ring). You can sear at 900 degrees, bake at any temp, slow cook at 200 for 24 hours without touching a thing. I love to cook butts when it is 20 below and snow blowing...makes bbq all the better. Didn't even want to talk about smoking salmon and cheese. Nothing beats the BGE...nothing! Hands down getting an egg and cooking to temperature raised my culinary ability 1000%. I can out cook any restaurant for meat and now only order pasta cause they fall through the egg grate. :licking:

 

[Car Doc]

There is the key words right there as far as I am concerned especially on BBQ but any cooking for that matter -sdkubota said "cook to temp" I agree. :thumbsup:

btw I didn't do a butt this past weekend after all I didn't have time but did do a pre-marinated pork tenderloin. That's another chunk of meat thats hard to beat and it can be fixed at a moments notice thats a real plus! :licking:

 

[sdkubota]

There is the key words right there as far as I am concerned especially on BBQ but any cooking for that matter -sdkubota said "cook to temp" I agree. :thumbsup:

btw I didn't do a butt this past weekend after all I didn't have time but did do a pre-marinated pork tenderloin. That's another chunk of meat thats hard to beat and it can be fixed at a moments notice thats a real plus! :licking:

Not meaning to come across at a know-it-all but a pork tenderloin is very lean and should be cooked to 135internal temp, pulled from heat source, and then rested until the meat hits 140 which is the minimum "safe" temp for pork. At 160 degree internal temp pork tenderloin can be nailed to the bottom of shoes and last a surprisingly long time...very durable and hard to chew.

The leaner the meat, the faster and higher heat cook needed to reduce drying out.

 

[2LaneCruzer]

The egg carries a lifetime gaurantee and certain ceramic parts do eventually break up (fire ring). You can sear at 900 degrees, bake at any temp, slow cook at 200 for 24 hours without touching a thing. I love to cook butts when it is 20 below and snow blowing...makes bbq all the better. Didn't even want to talk about smoking salmon and cheese. Nothing beats the BGE...nothing! Hands down getting an egg and cooking to temperature raised my culinary ability 1000%. I can out cook any restaurant for meat and now only order pasta cause they fall through the egg grate. :licking:

Weber makes a "Smokey Mountain Smoker" that is considerably cheaper than the Egg. It is all metal and has two cooking grates instead of one, so you can cook twice as much on it. I have the small Weber (about $200; the larger one is about $400 and will probably hold at least 3 times as much as the Egg). The food cooked on the Weber is excellent; in fact I prefer it for chickens because they stay more moist than the Egg...that's because the Weber has a water pan that not only mitigates the heat, but provides moisture for the meat.

The drawback on the Weber is that you have to watch the water pan and keep water in it or it will get too hot, and when you're done, it's a mess to clean up. We have a big cook out at our house every year for our car club; I cook baby-backs on the Egg and chickens and sausage (and ribs if the need be) on the Weber. I cooked on the Weber for several years without complaint until I finally got the Egg. I much prefer cooking on the Egg, though; it's just easier, cleaner and handier.

 

[sdkubota]

Weber makes a "Smokey Mountain Smoker" that is considerably cheaper than the Egg. It is all metal and has two cooking grates instead of one, so you can cook twice as much on it. I have the small Weber (about $200; the larger one is about $400 and will probably hold at least 3 times as much as the Egg). The food cooked on the Weber is excellent; in fact I prefer it for chickens because they stay more moist than the Egg...that's because the Weber has a water pan that not only mitigates the heat, but provides moisture for the meat.

The drawback on the Weber is that you have to watch the water pan and keep water in it or it will get too hot, and when you're done, it's a mess to clean up. We have a big cook out at our house every year for our car club; I cook baby-backs on the Egg and chickens and sausage (and ribs if the need be) on the Weber. I cooked on the Weber for several years without complaint until I finally got the Egg. I much prefer cooking on the Egg, though; it's just easier, cleaner and handier.

Whatever floats your boat but the egg's ceramics hold the heat allowing you to cook 24 hrs in subzero without lifting the lid. It also maintains high humidty levels eliminating the need for any water tray etc. I believe I was 48 years old before getting an egg although heard about how great they were for 5 years prior...I though, yea right. They are incredible cookers based on clay ovens used for thousands of years. I have told 10+ people to buy one and if they didn't like it I would buy it from them. I have never had to buy one from them... I have no affiliation with BGE but will tell you they are the best cooker out there, hands down.

 

[Car Doc]

Not meaning to come across at a know-it-all but a pork tenderloin is very lean and should be cooked to 135internal temp, pulled from heat source, and then rested until the meat hits 140 which is the minimum "safe" temp for pork. At 160 degree internal temp pork tenderloin can be nailed to the bottom of shoes and last a surprisingly long time...very durable and hard to chew.

The leaner the meat, the faster and higher heat cook needed to reduce drying out.

Actually its 145 with a 3 minute rest fyi.