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Boston Butt beta-2. Tweeking for the summer crowds.

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DemoTex Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 08:41 PM
Original message
Boston Butt beta-2. Tweeking for the summer crowds.
I cooked this one a bit slower (250-degrees for seven hours) with less hardwood (hickory) and more lump charcoal. It was a 4# butt and took seven hours to reach an internal temperature of 175-degrees.

I let it cool for about 45 minutes, then pulled the pork. It was cooked perfectly for pulling. I then dined on a small portion with a Carolina Red BBQ sauce and a Vaunted Vinegar BBQ sauce (I'll supply recipes to those who want them). Also had corn-on-the-cob that was slathered in olive oil and cooked with the pork for the last hour, and canned "Glory" collard greens. Of course, hot cornbread with butter accompanied the meal.
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Tandalayo_Scheisskopf Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 09:06 PM
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1. MEMEMEMEME!!!
I want those sauce recipes<drool><slobber>!!!

Yum. Reminds me: I have to save up for a Brinkman smoker.
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DemoTex Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 09:41 PM
Response to Reply #1
3. Sent
Check your PM TS.
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SOteric Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 09:38 PM
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2. I tend to cook a marinated Boston Butt at 200
for about 3 hours, but I cut it into slabs the size of a deck of cards and slow braise it in the marinade/sauce. It breaks apart with a spoon at that point, it's so tender.
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