Showing posts with label Boston Butt. Show all posts
Showing posts with label Boston Butt. Show all posts
Sunday, April 11, 2010
Thursday, July 16, 2009
Tuesday, June 23, 2009
Boston Butt
The seasoning. Dizzy Pig Swamp Venom Rub and cheap yellow mustard.
19 pounds of pork.
Slathered with yellow mustard.
Heavily dusted with rub. About 4-5 ounces.
After 15 hours at 225 grate temperature.
I did one fat cap up and one fat cap down. Not much difference fat cap up in the future.
Remember after cooking, removing the bone(s) and fat. You get about 60-65% of pre-cooked weight.
Sunday, May 4, 2008
Big Green Egg: Ribs and Boston Butt
Here are the last two BGE cooks.
Two slabs of ribs. 5 hours. 3-1-1 method at 260.
The ribs just before I took them off the BGE.
Friday/Saturday cook. A Boston Butt. 17 hours at 250 degrees. Internal temp hit 208.
Below is the Polder Thermometer
I had a 9.3 pound butt. I got a good fire going, rubbed the butt, and tossed it on the Egg. The entire cook was dome closed. No peeking. "It you are looking, you ain't cooking."
Cook fat side up. Nice crispy bark and falling apart tender.
Two slabs of ribs. 5 hours. 3-1-1 method at 260.
The ribs just before I took them off the BGE.
Friday/Saturday cook. A Boston Butt. 17 hours at 250 degrees. Internal temp hit 208.
Below is the Polder Thermometer
I had a 9.3 pound butt. I got a good fire going, rubbed the butt, and tossed it on the Egg. The entire cook was dome closed. No peeking. "It you are looking, you ain't cooking."
Cook fat side up. Nice crispy bark and falling apart tender.
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