Fixing to cook a 4.5lb butt. Give me the full scoop on what I need to do from start to finish!! :)
Printable View
Fixing to cook a 4.5lb butt. Give me the full scoop on what I need to do from start to finish!! :)
I'll print the recipes when someone posts it.
G's the Boston butt man. Lol
I went back and added the word "Boston" to that.
Set temp at 250..... Brush down with mustard, Put your rub on....do not wrap. Turn butt over every 2 hrs. Lightly spray with PAM Grilling spay each time you turn it. Cook for approx. a hour and a half per pound or until you reach a internal temp of 190.....that's it....remove, wrap in foil and let rest and cool until it cools enough to hand pull it. I used apple wood chips....it was great
Thanks G!!Quote:
Originally Posted by "G"
On the Masterbuilt electric you will get more smoke and a better smoke ring if you will use the wood chips dry just like they come out of the bag.
That's what I do now. Used to soak them when I first started trying to smoke on a regular grill.
This what I use to rub boston butts and also on ribs Attachment 172534
Is this sweet, spicy, or what?
semi sweet with just a littly tangy taste Just gives it a good flavor........You can make it sweet or whatever after you pull it and put your favorite BBQ sauce to it. GTD put me on this Bad Byrons Butt Rub and it is awsum......I rub my ribs with it too.
That is a good rub for sure.Quote:
Originally Posted by "G"
I am tellin you old guys, be careful with that stuff ! :)
You talking to satdoc again ? LmaoQuote:
Originally Posted by GitDaGrease
Well, I did my butt a little different, but it's killer. It went a bit faster than the other way, but the results couldn't have been to much better.
I wrapped my butt in foil, and cooked it wrapped for 18 min per pound at 265 (bout 1.5hrs). Then I pulled the foil back and cooked it another 1hr 45min. Moist and juicy with an internal temp about 165. Plenty good to me!!!!!
BTW, I ordered the big bottle of Bad Byron's, but this Smackers stuff is good. Give it a try.
Smackers Gourmet BBQ Seasoning and Drawer Smokers
Did it hand pull easy ?Quote:
Originally Posted by BigRiverMarine
Pictures would be nice you big gewber lol
I just sliced it.Quote:
Originally Posted by "G"
Let me get a bit more experience before I show ya. LolQuote:
Originally Posted by "G"
Ya can't Taste a picture anyways!!!! :)
I am not convinced about such a machine until I see a brisket done in one of those. I do it the old fashion way, so when are one of you fellas are going to attempt it?
See what we can do about that but don't see it being a prob at all, I aint no smoker and haven't had a problem with anything we have tried.
Probably will do one next week Randy
Can't wait to see it G.
Mix a half cup of spice rub with a cup of brown sugar. When done pull and add a 1/2 cup apple cidar vinegar, a 1/4 cup of honey Nd skittle more rub