Boston butt cook today


 
K

KenB

TVWBB Fan
Ventured out into the cold today and cooked a boston butt. Didn't have much time so tried the hot and fast method. Cooked a 4.5pound butt in about 5 hours at 300 degrees. Only the second time I cooked a boston butt, I had usually cooked the picnic section. The butt came out pretty good but didn't pull apart as well as the picnic. There were more hunks of meat that had to be handshredded, as opposed to the picnics I have cooked that the pork pulled more stringy. The meat tasted good but could have been moister. Maybe this is because I cooked at 300 butI did foil at 160. Also used the Bone Suckin Rub which did not add much flavor. I prefer the Renowned Mr Brown rub I used on my last butt. I will try a larger butt using low and slow in the coming weeks and see how it compares. Is boston butt more meaty than the picnic section?
 
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I took it off at 201, probably should have left on until 205. Most of it pulled ok, there was just one big chunk on the top on the opposite side of the fat cap that didn't pull as easily. Was afraid I was going to over cook the meat.
 
You can't go by temperatures to tell if your bbq is done. When cooking at higher temps the fat/connective tissue still needs time to break down to make your meat moist so you will probably find the meat isn't done till it reaches a higher temp than normal, especially if foiling. About the only thing I cook to a specific temp are roasts and pork loins that I want medium rare. Otherwise my temp probe stays in the drawer.
 
I second what Bob said. If you're cooking higher heat, it's crucial to go based on the feel of the probe vs. getting caught up on the temp reading. Once it goes in like butta, it's ready!
 
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