I need some help on Boston butt

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Rambo
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I need some help on Boston butt

Postby Rambo » Tue Jul 17, 2018 12:22 pm

The wife has a family reunion next Saturday morning starting at 10:30. With the price of brisket I opted for 2 butts. My problem is the time and my stick burner. Here’s what I’m thinking about doing: crank the pit about 7 and get her settled at about 250 and pecan/hickory smoke until about 10. Remove, place in aluminum pan and place in oven at 180-200 until 5:30 Saturday morning. Shred, back on smoker about 2 more hours. Your thoughts and suggestions please.
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Re: I need some help on Boston butt

Postby Papa Tom » Tue Jul 17, 2018 1:03 pm

Should work but I really don't know why you'd have to go back on the smoker after shredding, you'd pick up some additional smoke flavor but would also dry the meat some.

Some place in the forum is a post about my handy dandy power PP shredder.
It is a BBQ rotisserie meat hook for a 1/2 " rod with a 1/2 " x 6" bolt through it chuck it up in your 1/2 " cordless drill and shredding is a whiz.
tarde venientibus ossa....
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Rambo
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Re: I need some help on Boston butt

Postby Rambo » Tue Jul 17, 2018 1:08 pm

Thanks PT, i'll look for it
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Re: I need some help on Boston butt

Postby Rambo » Tue Jul 17, 2018 5:03 pm

I’m just not as good on pulled pork. Brisket, ribs, chicken; I’m 100% confident. My pulled pork just seems bland to me
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Re: I need some help on Boston butt

Postby OldUsedParts » Tue Jul 17, 2018 6:04 pm

Papa Tom has a Vinegar Sauce that he swears by but I lost my copy - - -maybe he'll share it here for you also. :tup:
When I did the Rehearsal Dinner, I put Suckle Busters Original in while I was pulling it - - - everyone said it was great :dont: but I was the Grooms Dad :dont:
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Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Re: I need some help on Boston butt

Postby Rambo » Tue Jul 17, 2018 6:32 pm

10:4, I already found it
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Re: I need some help on Boston butt

Postby Rambo » Tue Jul 17, 2018 6:32 pm

Thanks
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Re: I need some help on Boston butt

Postby OldUsedParts » Tue Jul 17, 2018 7:19 pm

Cool - Good Luck with this :tup: :salut:
OUP

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Rambo
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Re: I need some help on Boston butt

Postby Rambo » Tue Jul 17, 2018 7:28 pm

I'll do some Pics as the cook goes along. Real anxious to make the Vinegar/Mustard sauce and I'm also going to do some of my pan drippings sauce
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Re: I need some help on Boston butt

Postby bsooner75 » Tue Jul 17, 2018 8:32 pm

For a little extra pop on my pulled pork I hit it with a little more rub after it’s pulled then fold it in.


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Rambo
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Re: I need some help on Boston butt

Postby Rambo » Tue Jul 17, 2018 8:41 pm

bsooner75 wrote:For a little extra pop on my pulled pork I hit it with a little more rub after it’s pulled then fold it in.


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Good idea. Lightly?
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Re: I need some help on Boston butt

Postby bsooner75 » Tue Jul 17, 2018 8:45 pm

Rambo wrote:[quote="bsooner75"]For a little extra pop on my pulled pork I hit it with a little more rub after it’s pulled then fold it in.


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Good idea. Lightly?[/quote]

Fairly light. Just go light and taste. You can always add more.


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Re: I need some help on Boston butt

Postby bogiedr » Thu Jul 19, 2018 7:43 pm

Lately I have been injecting the Butts with mojo. Usually I brine overnight, pat dry, rub with mustard and add your favorite rub. I like Costco's BBQ Rub, same they use on their ribs. If not, I use coarse salt, black pepper, garlic salt, onion powder and some paprika. Give it a good rub. I find that 250 is a good temp. Usually 8 1/2 hours will do. I wrap in butcher paper, which does not steam the pork but seals in heat. Put back for 1 hour, remove from smoker and then after it cools for a 1/2 hour or so, shred and enjoy!! Mustard vinegar sauce is awesome with this rub. Hope this helps! Good luck.
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Rambo
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Re: I need some help on Boston butt

Postby Rambo » Fri Jul 20, 2018 6:31 pm

Getting started. Injested this morning in the cryrovac with a pineapple/orange/salt mixture. I'm about to trim and put the fat on my sausage rod so it will drip on the meat while smoking
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Rambo
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Re: I need some help on Boston butt

Postby Rambo » Fri Jul 20, 2018 6:33 pm

Made Papa Tom (Roxy Sauce). it is to die for
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