Boston Butt

[73saint]

Did a Boston butt today. Got up at 5 and started my fire with pecan splits. Had the shoulder injected trimmed (night before) and rubbed by 6.

I don’t usually trim and inject but I’m cooking in a comp next weekend so this was a practice run of sorts.

Ran my Lang at 250 and total cook time was 7.5 hrs. I wrapped at 165 and cooked to 205 internal. Then I rested in towels in the yeti for two hrs.




Malcom Reed rub and I trimmed out the money muscle for maximum bark. (Again this isn’t my norm just trying to make a presentation box).



A nice assortment of chunks and shredded pork.

The money muscle all sliced up.



I’m not very good at making these boxes. The day of the comp, I’ll have much more help. Very happy with how it came out though. Good smoke, great flavor and very moist.

 

[Justin Ford]

Looks good

 

[Preacher Man]

This "money muscle" is news to me. What's the skinny on it?

 

[pc farmer]

That looks great. I would vote for it.

 

[indaswamp]

This "money muscle" is news to me. What's the skinny on it?

Here ya go Preach...the coppa muscle....

 

[pc farmer]

Good video, I hope they saved the trim for sausage. HA HA I know they didnt thou.

 

[indaswamp]

Thing about competitions is that you can not separate the butt. It has to remain as one piece. So....watch how thin you trim because if it falls apart on the grate while cooking-you are done. Can't enter. It is a butt contest, not an individual muscle contest....

 

[Preacher Man]

Thanks for the video indaswamp . I learned more than one new thing.

 

[indaswamp]

Thanks for the video indaswamp . I learned more than one new thing.

<Thumbs up>
No problem man....I'm here to help...

 

[73saint]

Good video, I hope they saved the trim for sausage. HA HA I know they didnt thou.

i did!

 

[gmc2003]

Nice job on the butt saint, and good luck with the comp.

Point for sure
Chris

 

[SmokinAl]

Great looking butt!
Let us know how you do in the comp!
Al

 

[73saint]

Nice job on the butt saint, and good luck with the comp.

Point for sure
Chris

Thanks Chris!

Great looking butt!
Let us know how you do in the comp!
Al

Thanks Al, will do!

 

[jrinaldi99]

How are y’all doing butts in your Lang’s? Fat cap down I assume. Ever do them in pans? I guess that doesn’t give you the sizzle flavor but retains moisture. I’m loving my Lang and getting ready to try butts.

 

[73saint]

How are y’all doing butts in your Lang’s? Fat cap down I assume. Ever do them in pans? I guess that doesn’t give you the sizzle flavor but retains moisture. I’m loving my Lang and getting ready to try butts.

Usually fat cap down and I roll straight through, uncovered. Now for completion I wrap but that’s a totally different ballgame.