Cooking a Boston Butt for BBQ

[sherpa]

Just like Al, I got my piggy shoulder yesterday eve and started half of it at 6am today. I'm using native blue oak chips made from my old Fitchberg chipper. Pic 1, seasoned and ready to go. Pic 2, lookin good after 4 hours

HomeBrew2
That smoker looks just like the one I used. The one I used had a water pan in the middle between the meat and charcoal. It looks good! I think I will have some more of my BBQ tonight, MAN OH MAN this is good living aint it?
sherpa

 

[HomeBrew2]

This thread got me so hungry, I ordered a crock pot yesterday. I don't even like to cook. We could almost have a cooking / grilling section and share cooking / grilling / smoking information. Just a thought.
Howard

Please be very careful with that crock pot. They are not intended for those that don't like to cook. Crockpots are dangerous appliances and should be used with great caution ... next thing you know, you'll be ... umm ... cooking all the time ... Possibly doing ribs or maybe sausage in the dam crock ... then there's the leftovers that you'll dump in there with a can of soup and vegatables or something ... with a layer of cheese on the top or ... well, and then there's beans, maybe all kinds of different beans and some garlic and onions to go with them. ... I'd refuse delivery of the crockpot ... your life will change
Enjoy!

 

[HomeBrew2]

HomeBrew2
That smoker looks just like the one I used. The one I used had a water pan in the middle between the meat and charcoal. It looks good! I think I will have some more of my BBQ tonight, MAN OH MAN this is good living aint it?
sherpa

Yeh, this is livin brother!!!
I think we have the same smoker ... I had a charcoal one many years ago then went with the electric one but same deal. Mine came with the water bowl too.
I pulled my nicely smoked porky shoulder off the smoker about 5pm (11 hrs) and finished it in the oven at 300° till 7pm. The attached pic is after letting it get happy for 20 min. I tested it's "done-ness" by picking it up and giving it a twist ... it broke right apart, but didn't FALL apart ... perfect!
Thanks for posting sherpa ... a lot of us got a lot of good eats because of it

 

[sherpa]

The only reason we bought that butt was because they were on sale, the wife got it for .99 cents a pound. $15 for 15 pound of BBQ and we had fun learning how to cook it. Now we are having even more fun eating it.
Sherpa

 

[Chuck52]

We get one of those $0.99/lb roasts whenever we happen to see one. They freeze fine and are then available when the mood strikes, or if some big function is coming up. I've taken them as pulled meat barbeque to several office parties and never had any left over to take home. I've found that if you want something other than barbeque, you can also carve off a piece ad do it on the rotisserie, if your grill has one. I generally stud it with garlic and rosemary sprigs (God, I sound like Martha!) and cook it to crispy on the outside. The only problem with that style is it can lead you to try to make some kind of fancy side dish to go with it. I can usually get over that fool notion by whipping up some garlic mashers. Then there's enough garlic floating around the atmosphere to dissolve any cholesterol you might pick up from the meat!

Chuck

 

[MX5000]

Please be very careful with that crock pot. They are not intended for those that don't like to cook. Crockpots are dangerous appliances and should be used with great caution ... next thing you know, you'll be ... umm ... cooking all the time ... Possibly doing ribs or maybe sausage in the dam crock ... then there's the leftovers that you'll dump in there with a can of soup and vegatables or something ... with a layer of cheese on the top or ... well, and then there's beans, maybe all kinds of different beans and some garlic and onions to go with them. ... I'd refuse delivery of the crockpot ... your life will change
Enjoy!

Oh No!!! More ideas for the crock pot!!! Now I'm getting hungry again!!! Sausages, soups, cheese, and beans, oh my...lol

thanks,
Howard

 

[mjarrels]

I just bought a nice size Boston Butt... now if I can just find my crockpot.

mark

 

[sherpa]

I still got the other half of my Boston Butt in the freezer. There is no law that says you have to have turkey on Thanksgiving!
sherpa

 

[HomeBrew2]

... cook until the meat is about 190 F internal ...

Just wanted to thank you for the finished temp quote. I have read all the cooking temps for years but never a finished internal temp. The bbq I made was the best ever for me. I like it to PULL apart, not fall apart. Thanks again

 

[anojones]

No problem- as they say- low and slow BBQ is "done when it's done". You can estimate cooking temperatures and the time it takes to BBQ a piece of meat- but... it's done when it's done This thread got me hungry and I did some beef ribs yesterday and found a packer cut brisket (full 12 lbs with the fat cap) - looking forward to cooking that sometime in the near future.