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Boston Butts

post #1 of 11
Thread Starter 
Quick question, I'm smoking 4 Boston butts for my wedding tomorrow and they're about 10 lbs a piece, does 12 hours at 250° sound correct?
Edited by Savagemarksman - 5/20/16 at 6:35am
post #2 of 11

Savagemarksman,

First of all, congratulations on your wedding.  Four 10 pounders will cook about the same as one

(but of course each piece of meat is different) but I think you are undershooting you time.

I figure 2 hours per pound to give me enough time to finish, rest and pull.  Good Luck!

 

Teddy

post #3 of 11
About 1 and a quarter to 1 and a half hours per pound is the normal guesstimate I think.

So, 12 to 15hrs sounds about right depending on weather, etc.
post #4 of 11
I'd figure on finishing it early and holding it ready. Unless you have other titbits for people to be getting on with.
post #5 of 11
Thread Starter 
Thanks guys, one other quick question, should I wrap them at 165°?
post #6 of 11
Quote:
Originally Posted by Savagemarksman View Post

Thanks guys, one other quick question, should I wrap them at 165°?

 

That's up to you.

 

Foiling will get them done faster, but it will also soften the bark.

 

Figure on 2 hours per pound, based on the largest butt.

 

Also here is Chef Jimmy J's foiling sauce recipe.

 

This will take your PP over the top.

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

 

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

Hope this helps & good luck

 

Al

post #7 of 11
Thread Starter 
Thanks for the advice Al! I'll definitely be trying that finishing sauce
post #8 of 11

Congratulations on your wedding!!!! Follow Al's advice, he is always 100% spot on!!

post #9 of 11

Smoking a butt tomorrow for PP sandwiches and have a question...

 

(Per post #6)

 

If I'm going to double the recipe and use 1/2 for the foiling sauce and 1/2 for the finishing sauce, do I include the butter for the foiling sauce and skip the butter for the finishing sauce?

 

Or am I skipping the butter for both? Thanks for the help.

 

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

post #10 of 11

For Butts you can skip the Butter across the board. That recipe was originally designed for Ribs. Butts are much fattier and the butter is not needed. Add Apple Cider Vinegar to taste for the Finishing Sauce portion. The extra Tang wakes up the flavors of the meat and sauce. Good luck with your cook and I hope you enjoy the recipe. My kids are crazy about it...JJ

post #11 of 11

Awesome. Really looking forward to it.

 

Thank you very much for the help.

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