I need some help on Boston butt
Moderator: TBBQF Deputies
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
I need some help on Boston butt
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.
- Papa Tom
- Deputy
- Posts: 6774
- Joined: Sat Jun 30, 2007 9:40 am
- Location: Oak Point, TX
- Contact:
Re: I need some help on Boston butt
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.
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....
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: I need some help on Boston butt
Thanks PT, i'll look for it
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: I need some help on Boston butt
I’m just not as good on pulled pork. Brisket, ribs, chicken; I’m 100% confident. My pulled pork just seems bland to me
- OldUsedParts
- Deputy
- Posts: 21615
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: I need some help on Boston butt
Papa Tom has a Vinegar Sauce that he swears by but I lost my copy - - -maybe he'll share it here for you also.
When I did the Rehearsal Dinner, I put Suckle Busters Original in while I was pulling it - - - everyone said it was great but I was the Grooms Dad
When I did the Rehearsal Dinner, I put Suckle Busters Original in while I was pulling it - - - everyone said it was great but I was the Grooms Dad
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: I need some help on Boston butt
10:4, I already found it
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
- OldUsedParts
- Deputy
- Posts: 21615
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: I need some help on Boston butt
Cool - Good Luck with this
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: I need some help on Boston butt
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
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: I need some help on Boston butt
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.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: I need some help on Boston butt
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.
Sent from my iPhone using Tapatalk
Good idea. Lightly?
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: I need some help on Boston butt
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.
Sent from my iPhone using Tapatalk
Good idea. Lightly?[/quote]
Fairly light. Just go light and taste. You can always add more.
Sent from my iPhone using Tapatalk
- bogiedr
- Cowboy
- Posts: 257
- Joined: Mon May 08, 2017 9:18 pm
- Contact:
Re: I need some help on Boston butt
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.
Hit them straight
BogieDr
Kamado Joe Classic
Weber Little Joe
Weber 22.5 Performer
Weber Genesis II LX S-440
Green Mountain Daniel Boone prime
BogieDr
Kamado Joe Classic
Weber Little Joe
Weber 22.5 Performer
Weber Genesis II LX S-440
Green Mountain Daniel Boone prime
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: I need some help on Boston butt
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
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 82 guests