boston butt

brucesieg · 06-17-2005, 02:35 PM

going to costco to buy a boston butt today, i need a little assistance with it. i never tried it before and need to be walked thru the process. i need to know correct temps, what i spray it with while it cooks and if i should foil it or not. also, i am using a kettle so obviosly temps may be a little higher. i have rubs i just got in from hawgeyes site unless someone has a better idea . thanks

roknrandy · 06-17-2005, 02:40 PM

Go to ROADMAP and look at all the subjects that are listed there, Butts are among them. There are lots of good info there http://www.bandera-brethren.com/inde...ewtopic&t=2695

tommykendall · 06-17-2005, 03:02 PM

Bruce is just trying to get his post count to 100 before next Friday. 14 to go - pump brother pump

willkat98 · 06-17-2005, 03:06 PM

I would use some of that rub that came in that mystery box I understand you received last year.

BrooklynQ · 06-17-2005, 03:08 PM

Bruce

Temps should be the kettle, the WSM, a MOAB or even in your home oven. On a kettle, you'l have more trouble keeping them steady, but the range is the same. At least IMHO.

willkat98 · 06-17-2005, 03:12 PM

you can peg a kettle, using 8-10 briquettes in the charcoal holders.

One of my best bb's was done in a kettle at around 235*

Plenty of prelighting coals on the turkey fryer mod.

jsmoker · 06-17-2005, 03:41 PM

Honestly, higher temps have not hurt butts I've done in the past. Once when I first tried a butt on an ECB with no mods I couldn't get the temp of the ECB above 180 degrees. After 6 hours of fighting it the coal pan was full of ash and wouldn't take one more piece of charcoal. I was so ticked off I wrapped the butt in foil and stuck it on the gas weber on medium. Chamber temps were probably in the 325-350 range and took the meat temps from ~125 to 190 in about 45 minutes. Wasn't quite as easy to pull as butts I've done since 100% on the BSKD, but it wasn't too bad at all.

I wouldn't advocate this method of Q'ing on a regular basis, but like I say, higher temps in the kettle shouldn't have any adverse action on your Q.

brdbbq · 06-17-2005, 04:20 PM

Quote:

you can peg a kettle, using 8-10 briquettes in the charcoal holders.

One of my best bb's was done in a kettle at around 235*

8-10 per side got you 235 * ?

brucesieg · 06-17-2005, 05:23 PM

i actually attempted a butt once before and it went well until i got too drunk and fell asleep around 5am, ruined it all, next morning i salvaged a little for a few sandwiches. haven't tried since. thanks for the advice will start it 7 am tomorrow. will throw some nutmeg in the rub and spray with cherry apple juice. only 13 to go tommy

willkat98 · 06-17-2005, 05:35 PM

Quote:

Originally Posted by brdbbq

Quote:

you can peg a kettle, using 8-10 briquettes in the charcoal holders.

One of my best bb's was done in a kettle at around 235*

8-10 per side got you 235 * ?

8-10, one side, with 2-3 chunks of hickory (fully light and flaming)

Each briquette = 20*, then the rest is hickory heat,

granted, in 2 hours when you add 8-10 more, you really have like 15 worth.

And I guess I dont have a true charcoal basket. I offset by piling up on one side

brucesieg · 06-17-2005, 06:53 PM

i just prepped the butt i bought from the local butcher 7 lbs with bone in about 20.00. i put mustard all over it then i applied nutmeg mixed with bad byrons butt rub. i foiled it up put it in the fridge to start 7am. i also bought a new temp gauge a redi check roast alert 3 to use in my new venture. thanks for any more advice

willkat98 · 06-17-2005, 07:14 PM

Quote:

Originally Posted by brucesieg

i put mustard all over it

my condolences on your loss

parrothead · 06-17-2005, 10:39 PM

Quote:

Originally Posted by willkat98

Quote:

Originally Posted by brucesieg

i put mustard all over it

my condolences on your loss

Too farking funny!!!!!!!!!

Ron_L · 06-17-2005, 10:54 PM

I saw the biggest butt I've ever seen at Sam's today... When she moved aside :) , I found a 13+ lb butt in the meat case! $1.49/lb. I should have bought it, but I have two in the freezer already...

tommykendall · 06-18-2005, 12:17 AM

Quote:

8-10 per side got you 235 * ?

you bet that lil dink it did. WSM is the machine.

Quote:

it went well until i got too drunk and fell asleep around 5am

as I said last Bash - no one can keep up you NY'ers when it comes to dinkin' (oops missed the 'r')

Quote:

I saw the biggest butt I've ever seen at Sam's today

LFMAO thanks

06-17-2005, 02:35 PM	#1
brucesieg On the road to being a farker Join Date: 05-29-04 Location: Long Island, NY Downloads: 0 Uploads: 0	boston butt going to costco to buy a boston butt today, i need a little assistance with it. i never tried it before and need to be walked thru the process. i need to know correct temps, what i spray it with while it cooks and if i should foil it or not. also, i am using a kettle so obviosly temps may be a little higher. i have rubs i just got in from hawgeyes site unless someone has a better idea . thanks

06-17-2005, 02:40 PM	#2
roknrandy Full Fledged Farker Join Date: 08-03-04 Location: Va. Downloads: 0 Uploads: 0	RE: boston butt Go to ROADMAP and look at all the subjects that are listed there, Butts are among them. There are lots of good info there http://www.bandera-brethren.com/inde...ewtopic&t=2695 __________________ Silver Smoker and a Bandera [COLOR=#ff0000]WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.[/COLOR] one cigarette costs 2 minutes of your life. one bootle of beer costs 4 minutes of your life. one working day costs 8 hours of your life.

06-17-2005, 03:02 PM	#3
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA Downloads: 0 Uploads: 0	RE: boston butt Bruce is just trying to get his post count to 100 before next Friday. 14 to go - pump brother pump __________________ tk PitBitch

06-17-2005, 03:06 PM	#4
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	RE: boston butt I would use some of that rub that came in that mystery box I understand you received last year. __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

06-17-2005, 03:08 PM	#5
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	RE: boston butt Bruce Temps should be the kettle, the WSM, a MOAB or even in your home oven. On a kettle, you'l have more trouble keeping them steady, but the range is the same. At least IMHO.

06-17-2005, 03:12 PM	#6
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	RE: boston butt you can peg a kettle, using 8-10 briquettes in the charcoal holders. One of my best bb's was done in a kettle at around 235* Plenty of prelighting coals on the turkey fryer mod. __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

06-17-2005, 03:41 PM	#7
jsmoker On the road to being a farker Join Date: 04-18-05 Location: Lenexa, KS Downloads: 0 Uploads: 0	RE: boston butt Honestly, higher temps have not hurt butts I've done in the past. Once when I first tried a butt on an ECB with no mods I couldn't get the temp of the ECB above 180 degrees. After 6 hours of fighting it the coal pan was full of ash and wouldn't take one more piece of charcoal. I was so ticked off I wrapped the butt in foil and stuck it on the gas weber on medium. Chamber temps were probably in the 325-350 range and took the meat temps from ~125 to 190 in about 45 minutes. Wasn't quite as easy to pull as butts I've done since 100% on the BSKD, but it wasn't too bad at all. I wouldn't advocate this method of Q'ing on a regular basis, but like I say, higher temps in the kettle shouldn't have any adverse action on your Q. __________________ Jason BSKD Brinkmann ECB Weber Silver Weber Lil Smokie kettle

06-17-2005, 05:23 PM	#9
brucesieg On the road to being a farker Join Date: 05-29-04 Location: Long Island, NY Downloads: 0 Uploads: 0	my butt i actually attempted a butt once before and it went well until i got too drunk and fell asleep around 5am, ruined it all, next morning i salvaged a little for a few sandwiches. haven't tried since. thanks for the advice will start it 7 am tomorrow. will throw some nutmeg in the rub and spray with cherry apple juice. only 13 to go tommy

06-17-2005, 06:53 PM	#11
brucesieg On the road to being a farker Join Date: 05-29-04 Location: Long Island, NY Downloads: 0 Uploads: 0	the butt i just prepped the butt i bought from the local butcher 7 lbs with bone in about 20.00. i put mustard all over it then i applied nutmeg mixed with bad byrons butt rub. i foiled it up put it in the fridge to start 7am. i also bought a new temp gauge a redi check roast alert 3 to use in my new venture. thanks for any more advice

06-17-2005, 10:54 PM	#14
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	RE: Re: the butt I saw the biggest butt I've ever seen at Sam's today... When she moved aside :) , I found a 13+ lb butt in the meat case! $1.49/lb. I should have bought it, but I have two in the freezer already... __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

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