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Boston Butt

Hoping to get some opinions.  I have a Boston Butt (and jalapeno poppers, of course) in the Lang right now.
How do you prepare your Boston Butts?  
Do you inject?
Do you use a mop?
Sauce afterward?

Just wanting some opinions.
Thanks in advance....
Eddie Z

I have a Boston butt going today too. Injected it and dry rub running about 225-250 on a 48" patio deluxe.

Same here, Eddie Z (only on a 36 instead of a 4Cool.  Debating whether or not I should put a mop sauce on it.
Wood River BBQ Team

I think you have to INJECT, to put flavor & moisture inside the meat and MOP to keep the outside from drying out.

I do both. I mop 2 hours into the cook and then every 2 hours thereafter. The mop consists of veg oil, cider vinegar, water, dry rub and worcestershire. Sometimes I add a dash of soy sauce -- I'm experimenting. I want folks and judges to taste the meat - I don't want anything (smoke, injection, mop or glaze) to overpower the meat.

To create a nice finish look, I apply a glaze with about about 1 hour to go to the end of the cook, which consists of "sweet & spicy BBQ sauce" and drippings from the alum pan. The drippings thin the glaze down. I'm experimenting with the dripping amount -- 4 TBS is too much for the color I'm looking for. A friend of mine who owns a rib joint in Tucson gave me his sauce to try, whiich I did, but I prefer the "sweet & spicey". Experiment with different sauces until you find one you like.

Wood River - do you cook your's in a pan?  I did inject, applied a rub, and smoked the 9 pound butt for 9 hours to a temp of 195.  Let it rest and pulled it....the best tasting, juicy boston butt I've ever done!  I did place a pan with water in the pit throughout the cook.
My family loved it.
Wood River BBQ Team

Bamabbq: I cooked it on a SS grate above a roasting pan filled with water. I didn't explain what I was doing clearly enough. To power through the "stall", which hit at 153F and lasted over 1 hour, I place the meat in an alum pan and covered it with alum foil. I obtained the dripping from the alum pan.

A mate I cook against prefers to wrap his product in alum foil to power through the stall and then transfer to a alum pan for the glaze. Half the time the juices go all over the place during the transfer. Since the meat is going to go into the pan eventaully, I feel why not start with the pan in the first place but to each his own way. While he's farting around transfering, I've glazed and have the meat back in the smoker. I never make suggestions to other cookers because I never know how they'll accept it. I don't have to glaze but my wife likes it and it does make a nice presentation in the blind box.

Did your meat stall and how did you get through it?

Don G

Thanks for the reply and suggestions.  Yes, it did stall for a while.  I didn't do the "Texas crutch".....just kept right on smoking at 225-250 degrees.  Used pecan throughout the cook.  Rub came from the Big Bob Gibson cookbook.  I also elected not to mop at the suggestion of the Amazing Ribs site you reference.  It wasn't dry at all, including the exterior.  I've honestly never eaten better boston butt anywhere!  I'm curious how much of a difference mopping and wrapping makes.  According to the Amazing Ribs site it's negligible. Going to have to experiment!  
I like your suggestion of placing a rack over a pan.  That's how I wanted to smoke my turkeys but didn't have the right equipment. Forum Index -> Techniques
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