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Old 09-18-2009, 03:24 PM   #1
HighPlainsDrifter
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Default Boston Butt today

Just popped it on the grill about three hours ago. There is a mist in the air today coupled with a light rain every now and again. The smell is really hanging around. It smells sooo good. I can't wait to dig in. Should be ready about 7:00. I've got a small hunk of hickory and a medium chunk of apple in there with it. Rubbed it down with salt, black pepper, onion powder, dried garlic, and some dried crushed smoked jalapeno.





I'll be making the sauce in about an hour:

* 1 cup cider vinegar
* 1 tablespoon salt
* 1/2 teaspoon cayenne pepper
* 1 teaspoon crushed red pepper flakes
* 1 tablespoon brown sugar

Southern style.

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It took me both hands just to squeeze it
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Old 09-18-2009, 03:34 PM   #2
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That sounds fantastic, my dad likes to smoke up some boston butt to make pulled pork sandwiches with.

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Old 09-18-2009, 03:42 PM   #3
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Cooler rest for at least an hour or two is key

I started doing this and aint never going back.

Double wrap in tin foil and then in a towel, put in the smallest cooler that will hold it.

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Old 09-18-2009, 03:50 PM   #4
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Cooler rest for at least an hour or two is key

I started doing this and aint never going back.

Double wrap in tin foil and then in a towel, put in the smallest cooler that will hold it.
Really? I've heard of resting a steak but never pork. What does it accomplish?
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Old 09-18-2009, 03:53 PM   #5
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Default Eggin'

Nice grill I own an egg as well, best grill, EVER! even it it looks like... an egg.

Will this pork be pulled?

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Old 09-18-2009, 04:01 PM   #6
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Really? I've heard of resting a steak but never pork. What does it accomplish?
A drier cutting board as all the juices stay with the meat.

Trust me on this, cooler rest is key.
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Old 09-18-2009, 04:08 PM   #7
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Nice grill I own an egg as well, best grill, EVER! even it it looks like... an egg.

Will this pork be pulled?
Yes.

I'm hoping around 7:30-8:00. But it's not ready until it's ready. I usually cook 'em for about 14 hours but this was kind of spur of the moment. I'm keeping it a little hotter than I normally do to try to speed it up a little. I usually put 'em on before I go to bed and serve for lunch during football season. That's one of the great features of the egg, no worries about holding temp. Just get it where you want it and head off to bed.

I've had the egg for just under a year and I have to agree, it can't be beat. I used to use a Weber gas grill that I kept because I thought that I would use it if I was in a hurry. I haven't touched it since. The only thing I use the Weber for now is to store my wood chunks and as a place to hang my utensils.
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Last edited by HighPlainsDrifter; 09-18-2009 at 04:13 PM.
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Old 09-18-2009, 04:10 PM   #8
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Originally Posted by babalu87 View Post
A drier cutting board as all the juices stay with the meat.

Trust me on this, cooler rest is key.
I don't use boards for this. The meat will be pulled so I use a bowl and pour on the sauce. No runnings what so ever.

But, I'll give this a try next time. I'm a little pressed for time today so I probably will not have the extra hour or so. Thanks for the input.
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Old 09-18-2009, 04:25 PM   #9
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Quote:
Originally Posted by HighPlainsDrifter View Post
Really? I've heard of resting a steak but never pork. What does it accomplish?
If you monitor the internal temp of you butt, you will see that it stays in the 160 deg range for most of the 10-12 hours it takes to cook. During this time the fat is basically melting.

When you pull your butt off the heat the fat is still liquid. An hour rest in a cooler allows the meat to slowly re-absorb it. Fat = flavour, you don't want to lose it.

I just use a towel, no foil. The foil holds in the moisture and makes the meat soggy.

One more point, if you're not already doing so, use a meat thermometer, not a clock, to determine when your butt is finished. 190-200 deg is the general rule of thumb.
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Old 09-18-2009, 04:27 PM   #10
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awesome!!!!!

i'm an egger as well.... best grill/smoker ever.

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