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Boston Butt

 
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MrUtah76



Joined: 09 Aug 2011
Posts: 2

PostPosted: Tue Aug 09 11 11:59 am    Post subject: Boston Butt Reply with quote

I just bought my first smoker last week from Academy. I'm trying to perfect Boston butt before moving on. My main question is with turning the meat. Some say place it on the grill fat side up and leave it be. I know there are different opinions, but what is the overall consensus. I know each time u open the lid, you are losing heat. With the kingsford BBQ smoker I bought at academy, I know that retaining heat is issue. So to turn or not to turn? Also the cuts of meat I'm cooking aren't bigger than 4 lbs. Thanks for the help
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Franks Backyard BBQ
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Joined: 23 Oct 2010
Posts: 31
Location: Cedar Lake, IN

PostPosted: Tue Aug 09 11 12:04 pm    Post subject: Reply with quote

Set it down leave it alone. watch the gauge. stand with fork in hand and poke anyone attempting to lift the lid. They can see it when its on there plate.
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MrUtah76



Joined: 09 Aug 2011
Posts: 2

PostPosted: Tue Aug 09 11 12:37 pm    Post subject: Reply with quote

If cooking a smaller piece of Boston butt say 3-5 lb max, should I still shoot for internal temp of 190-205?
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Aug 09 11 1:43 pm    Post subject: Reply with quote

MrUtah76 wrote:
If cooking a smaller piece of Boston butt say 3-5 lb max, should I still shoot for internal temp of 190-205?

Welcome aboard MrUtah76
Yes, it requires the same temp as an 8# butt for pulling. It will just get done quicker.
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rbrattrud



Joined: 26 May 2011
Posts: 9

PostPosted: Tue Aug 16 11 6:46 am    Post subject: Reply with quote

Everyone does it differently and it is important to find what works for you. I like to brine the butt for 3 days in a simple brine then use a rub. I find it helps lock in moisture and flavor. I like to cook till 190 internal temp and let it sit for about and hour before pulling. The meal usually raises about 5 to 10 degrees during this resting period. It is important to rinse after the brine to get rid of extra salt.
For more about brining about brining refer to this website.


http://www.cookshack.com/brining-101

Good Brine
1 dark beer (amber bock worked great)
¾ cup brown sugar of dark brown sugar
¾ cup pickling salt
¼ cup apple cider vinegar
¼ cup ground pepper corns
Water to completely submerge meat
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rbrattrud



Joined: 26 May 2011
Posts: 9

PostPosted: Tue Aug 16 11 6:48 am    Post subject: Reply with quote

Also brining reduces cooking time which you can read about on the website previously posted
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Aug 16 11 7:34 am    Post subject: Reply with quote

MrUtah76, don't brine your butt.
This guy is all over the place just reciting the CS Forum link.
Follow it if you want to screw up a good piece of meat. But my money don't grow on trees.
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animal
BBQ Pro


Joined: 05 Nov 2007
Posts: 935
Location: Wisconsin

PostPosted: Tue Aug 16 11 10:03 am    Post subject: Reply with quote

Jarhead wrote:
MrUtah76, don't brine your butt.
This guy is all over the place just reciting the CS Forum link.
Follow it if you want to screw up a good piece of meat. But my money don't grow on trees.


+1 Cook fat cap up, put on a rub and cook to 165 internal and foil to cook it faster. Don't foil for more bark. cook to 195 t0 205 and rest for at least 1 hour before pulling
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animal
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Joined: 05 Nov 2007
Posts: 935
Location: Wisconsin

PostPosted: Tue Aug 16 11 10:16 am    Post subject: Reply with quote

Jarhead wrote:
MrUtah76, don't brine your butt.
This guy is all over the place just reciting the CS Forum link.
Follow it if you want to screw up a good piece of meat. But my money don't grow on trees.


WOW, cut and paste dose work.
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rbrattrud



Joined: 26 May 2011
Posts: 9

PostPosted: Thu Aug 18 11 5:15 am    Post subject: Reply with quote

Everyone has there own way of cooking pork shoulders, brining will not screw up a pork shoulder at all I have cooked many of them this same way and they turn out great. I know many people who also do it this way and they turn out great as well. I also know others who do not brine and theres turn out good as well. I prefer the brine due to the moist quality of the meat. But the important thing is to just find what works for you. This works for me so thats how I do it.
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