Been grilling Boston Butts for literally decades, but as a Newbie here and learning new recipes and methods I decided to try a recipe I found that sounded interesting, complex and tasty for a smoked butt last Sunday:
http://www.smokingmeatforums.com/t/...-rub-2-butts-recipes-q-view-1-sliced-2-pulled
1. I brined the 10 pound butt for 48 hours in a plastic bag, deviating from the recipe by using apple juice and apple cider vinegar along with lesser amount of water.
2. Night prior: I injected (6 shots) some apple cider, garlic salt, onion powder and pepper. Placed lots of rub on the butt and covered with plastic wrap and placed in the fridge.
3. Got up at 6 AM started the fire in my covered grill (not a true smoker) using charcoal briquet's. I used freshly cut apple wood and oak chunks for the smoke.
4. I used my grill's thermometer which has a known correction of -60 deg F and kitchen meat thermometer.
5. When the meat thermometer reached 165 degrees I wrapped the butt in heavy duty foil and added more coals. Went into the house and accidentally fell asleep for just over an hour. Went outside and found the thermometer had pegged out! Brought the roast in, still covered and let it sit, with towels till dinner.
With the tasty smelling roast in the kitchen, we were full of anticipation. But when we went to eat, we found the meat on the butt was almost mushy and of a texture neither one of us liked. ALSO, neither my wife or I had ever used cumin before and the brine and the rub called for it. We both found it a bit over powering. (I may have used a bit too much extra).
We ended up eating only two meals from the butt and a couple of sammies, and then enough was enough. The smoke was perfect but the cumin was the most tasted of the spices and the meat texture got to my wife. A large slice (we slice not pull) being as limp as cooked spaghetti with almost the same consistency. All said and done the butt was extremely moist.
My old method for cooking a butt was a soak for 24-48 hours in full container of store bought rub or two, a hot seasoning, a quart of vinegar and two quarts of water. Cooked butt in aluminum pan with cap on top. Baste frequently with soak juice. Eye balled when it looked done, and 99% of the time it was.
Lessons learned:
1. Know your spices. I blew the cumin, no doubt.
2. Use a good thermometer
3. Perhaps, don't wrap at the end????? I say this because we like the meat crispy on the outside and my wife LOVES a crispy cap to munch on. I cooked the butt cap down and that started a negative on my wifes part right away.
4. When starting with new recipes from here, start with a simple one.
5. Whatever happens, don't give up! I'm already looking for another recipe to try and figure how to improve my methodology.
Gil
http://www.smokingmeatforums.com/t/...-rub-2-butts-recipes-q-view-1-sliced-2-pulled
1. I brined the 10 pound butt for 48 hours in a plastic bag, deviating from the recipe by using apple juice and apple cider vinegar along with lesser amount of water.
2. Night prior: I injected (6 shots) some apple cider, garlic salt, onion powder and pepper. Placed lots of rub on the butt and covered with plastic wrap and placed in the fridge.
3. Got up at 6 AM started the fire in my covered grill (not a true smoker) using charcoal briquet's. I used freshly cut apple wood and oak chunks for the smoke.
4. I used my grill's thermometer which has a known correction of -60 deg F and kitchen meat thermometer.
5. When the meat thermometer reached 165 degrees I wrapped the butt in heavy duty foil and added more coals. Went into the house and accidentally fell asleep for just over an hour. Went outside and found the thermometer had pegged out! Brought the roast in, still covered and let it sit, with towels till dinner.
With the tasty smelling roast in the kitchen, we were full of anticipation. But when we went to eat, we found the meat on the butt was almost mushy and of a texture neither one of us liked. ALSO, neither my wife or I had ever used cumin before and the brine and the rub called for it. We both found it a bit over powering. (I may have used a bit too much extra).
We ended up eating only two meals from the butt and a couple of sammies, and then enough was enough. The smoke was perfect but the cumin was the most tasted of the spices and the meat texture got to my wife. A large slice (we slice not pull) being as limp as cooked spaghetti with almost the same consistency. All said and done the butt was extremely moist.
My old method for cooking a butt was a soak for 24-48 hours in full container of store bought rub or two, a hot seasoning, a quart of vinegar and two quarts of water. Cooked butt in aluminum pan with cap on top. Baste frequently with soak juice. Eye balled when it looked done, and 99% of the time it was.
Lessons learned:
1. Know your spices. I blew the cumin, no doubt.
2. Use a good thermometer
3. Perhaps, don't wrap at the end????? I say this because we like the meat crispy on the outside and my wife LOVES a crispy cap to munch on. I cooked the butt cap down and that started a negative on my wifes part right away.
4. When starting with new recipes from here, start with a simple one.
5. Whatever happens, don't give up! I'm already looking for another recipe to try and figure how to improve my methodology.
Gil
