Author Topic: 2 Boston Butts  (Read 1982 times)

sme1684667

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2 Boston Butts
« on: July 04, 2016, 12:11:00 PM »
Smoking a couple of Boston Butts - 15 lbs total. Did an equilibrium brine for two days. I took the butts out last night, dried them, coated them with mustard, and rubbed them down with a mix of my rib rub and Famous Daves. After resting in the fridge overnight we put them on this morning at 7:00. Cooking at 230 degrees - shooting for a finished temp of 190. It's about 12:00 now and they're up to 150. Will check to see if the bones are loosening when they hit 190, not opening the box until then.
Steve

Mr.Ed

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Re: 2 Boston Butts
« Reply #1 on: July 04, 2016, 02:34:04 PM »
Remember when it's done it never happened without pictures.  ;)
Mr.Ed from Winter Park, Fl
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DivotMaker

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Re: 2 Boston Butts
« Reply #2 on: July 04, 2016, 06:49:23 PM »
Sounds like you're set up for success, Steve! 8)
Tony from NW Arkansas
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sme1684667

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Re: 2 Boston Butts
« Reply #3 on: July 04, 2016, 11:12:54 PM »
Couldn't tell in the packing, but one of the butts was much smaller and it finished first. Let the other continue to cook while we ate, then rested it for a few minutes and pulled it. The Auber was dead on set point, only drifting a degree at the most - never saw it come off 230 degrees once it settled in. I added some sauce to my pulled pork, but my wife said it was good with only a few more shakes of the rub mix. This was my best effort to date - very moist and tender pork with a great flavor.
Steve

drains

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Re: 2 Boston Butts
« Reply #4 on: July 04, 2016, 11:23:48 PM »
That pork looks delicious Steve! Looks like you got it all figured out. Great job!
Dale from East Texas
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