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I need wisdom on doing a boston butt

 
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PhilipWicker
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PostPosted: Fri May 14 10 9:58 pm    Post subject: I need wisdom on doing a boston butt Reply with quote

I've been modding and restoring my brinkmann snp pro for the past few months, and I am approaching my maiden voyage cook. I figured it would be nice to start out with doing a smaller Boston butt, just as a test run to see how everything goes.

On a cooker that size, I need to figure out the best way to do a Boston butt. My goal is to do it Carolina style. Slow and low so I can pull it when it is done. Could someone give me some pointers on cook temps, time, and any tricks or methods to do it right.

In a few weeks, I'll be having a graduation party and plan to be the cook for my own party. Before I commit 100% to making BBQ for about 20-30 folks, i need to have some experience under my sleeve.
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OwenStubbs
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PostPosted: Fri May 14 10 10:06 pm    Post subject: Reply with quote

I run my UDS 225-250 degrees. Cook the butt until 165 internal. Wrap in foil or place in foil pan and cover. Sometimes I add a little bit of liquid to the pan/foil, such as apple juice. Return to cooker and continue until 205 internal. Remove, wrap in old towels or newspaper, and place in a cooler for 1-2 hours. Remove from cooler after resting period and pull.
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BEAN
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PostPosted: Fri May 14 10 10:08 pm    Post subject: Reply with quote

For me cooking temps dont matter quite as much as internal meat temps. Cook at temps between 225-275, its really up to you. Then i like to double wrap my butts in heavy duty foil when they reach an internal temp between 160-170. Then continue to cook until an internal temp of 195-200. Let the butts rest for atleast 30 minutes before pulling. How long it takes depends on what temps you're cooking at, obvioulsy 225 will take quite a while longer than 275.
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Jarhead
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PostPosted: Fri May 14 10 10:32 pm    Post subject: Reply with quote

I cook at around 250. Take the internal temp to 200. (about an hour and a half per pound), but to be sure use a thermometer.
I don't foil, because I don't like soggy bark.
I do wrap in foil after I pull it off the cooker, stuff it in an ice chest and let it rest at least an hour before pulling.
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BluzQue
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PostPosted: Fri May 14 10 11:31 pm    Post subject: Reply with quote

+1 Jarhead Wink

Cool
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samson
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PostPosted: Fri May 14 10 11:39 pm    Post subject: Reply with quote

BluzQue wrote:
+1 Jarhead Wink

Cool


Same here. Thats the way I do it. Very Happy
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whitey
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PostPosted: Fri May 14 10 11:44 pm    Post subject: Reply with quote

samson wrote:
BluzQue wrote:
+1 Jarhead Wink

Cool


Same here. Thats the way I do it. Very Happy


Yep



Still cooking but looking good..
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Kevin Randolph
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PostPosted: Fri May 14 10 11:46 pm    Post subject: Reply with quote

+1 on what Jarhead said. I also prefer to smoke mine with the fat side up.
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Canadian Bacon
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PostPosted: Sat May 15 10 12:15 am    Post subject: Reply with quote

Follow Jarheads advice and you will turn out some nice pulled pork. Very Happy
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PhilipWicker
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PostPosted: Sat May 15 10 12:21 am    Post subject: Reply with quote

Thanks for the help guys. Another question...my cooking grate is piece of fairly new expanded metal (not stainless and def. not galv.). I burned a fire in my offset SnP pro and and brought the internal temp up to around 300 for an hour or so. The grate seem to get pretty hot to burn off any oils from the steel yard, but my questions is, am i safe to cook on it at this point considering what I have done?
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Canadian Bacon
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PostPosted: Sat May 15 10 12:30 am    Post subject: Reply with quote

As long as it was hot enough to burn off the oil residue you should be good to go.
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Jarhead
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PostPosted: Sat May 15 10 12:39 am    Post subject: Reply with quote

What CB said, or hit it with a Weed Burner if you're not sure.
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Oregon smoker
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PostPosted: Sat May 15 10 3:07 am    Post subject: Reply with quote

Dont forget to use the foil to make a little hat. Then nobody can figure out your recipes. Shocked


Laughing
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nes_matt
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PostPosted: Sat May 15 10 4:00 am    Post subject: Reply with quote

I also don't like to foil as I like a harder bark.

Regarding temps: as you whatch the temp rise to 165 or so you'll notice it will stop there for what will seem like an impossibly long period of time. This is normal. What is happening is the energy for the heat is going into disolving the collegen rather than heating up the
meat further. Once much of he collegen is disolved it will start to go up again.
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