My first butt


 
B

Billy S

TVWBB Member
Today I am trying my first Boston Butt on my OTS Kettle (22.5).

It sat overnight in fridge with the rub. It's approx. 6.2 lbs.

This morning at 6 am I started building my fire. I found two fire bricks yesterday to create a barrier. I poured a healthy amount of unlit into the sectioned portion and added approximately 8 lit ashen-over briquettes on top (Kingsford blue). I also peppered with soaked hickory chunks.

Additionally, I have a water pan on the bottom grate opposite coals, separated by the brick. I put my grate on top and let the grill get hot for 15 minutes and then I put the butt on. My grate temp was only at 200 degrees at this stage, but I figured since it was climbing it was okay to go ahead and put on the meat (i hope so!)

The only gauge I have for measuring temp is a surface oven thermometer. As a result, I have no way of checking temp without lifting lid. Will this pose problems for me?

The only meat thermometer I have is an analog meat probe. I understand where my internal temps need to be, and my strategy is to check with this thermometer after 8-10 hours.

So, I have a couple of questions. Was it okay that I put the meat on before desired temp?

When should I open lid to check/add fuel?

Do I need to go and purchase an inexpensive meat thermo? If so, any suggestions?

My plan is just to leave the grill alone. I learned my lesson early on about constantly removing the lid! I screwed up a couple racks of ribs this way.

I'm thinking (correct me if wrong) that I check the grate temp in about 3 hours and then add more fuel. Oh, and when I add fuel should it be lit/unlit? Should I pour in unlit and then add lit on top? Or should I add unlit before the 3 hour mark?

Sorry for all the scattered questions. I wanted to reach out to the experts though!

BTW, mostly been using gasser all my life, but my wife got me this Weber for Father's Day and I am absolutely loving it! Some of the best food ever!

Thanks!
 
quick easy answer for thermometer. Get a candy thermometer at the supermarket. Cost 5 buck. Just put it in one of the vents on the top of your lid to measure your temp. You can even let it stay there and check temp any time. Let us know how the cook goes.

James
 
Thanks for the response James.

Due to improper positioning of vents I've had this thing too hot for a while. I'm finally getting down to about 250, and hopefully will get it down to 225. Internal temp is now 170. I hadn't planned on eating this thing until 6 pm. Do I have way too much time on my hands and could possibly overcook? It's looking like I have six hours from now until 5 pm (I'll put in foil for one hour).

Any recommendations? Again, it weighs 6.2 lbs. I had it way to hot for probably over two hours.
 
No worries. You will probably plateau at this temp for a while as the fat renders, so you still have several hours to go to hit 195. If it does hit 195 a few hours early, still no problem. Just take off and double wrap in foil and then towels and put in a cooler and it will stay hot for another 3 hours no problem. Let us know how it goes!
 
Also saw your questions on adding fuel. If you think you will run out, you can just add unlit on top of what is burning.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Due to improper positioning of vents I've had this thing too hot for a while. </div></BLOCKQUOTE>
Unless the temps were very hot this isn't an issue. It only may mean that the cook will be shorter. Butt does not require 225 or 250? to result in a successful cook. It can cook at 275 or 300 or whatever and be just fine. The cook will just be shorter.

When the meat is done it will feel done, i.e., the meat will be soft - your analog probe, skewer or fork will go into the meat effortlessly - irrespective of internal temp. (Internal temp can correlate with tender but it does not cause tenderness. Time, relative to cooking temp and the meat mass does.)

Don't worry about removing the butt when it is done no matter how early it might be. As James notes, it can be held no problem, and overcooking thus avoided.
 
Okay. Just checked internals again and resting at 160. I'm guessing it's plateau stage now. Temp dropped to 200 on grate so had to add more fuel. 3 hours til eating time, so 2 hours from now may foil up and put in oven if not done. Thanks for all the info so far! BTW, this 6.2 lb butt seems to have shrunk in the kettle!
 
It will lose 45-55% of its weight during cooking; consequently, some of its size.

If you wish and if convenient, bump the cooking temp up to 250-275, which should move it through the plateau more quickly. (It is a myth that it must linger for hours and hours to be good.) Or go with the oven finish if needed.
 
2 hours from dinner and internal temp is 180. Looks like I'm on the home stretch. Anything I should do to make extra tender and juicy? I've done tx crutch with ribs and that really makes 'em tender and juicy. Anything special for the butt, or just roll as is?
 
Sometimes you will get a second plateau in the 180s. Foiling will both speed the finish of the cook by pushing it through the plateau (cooking is more efficient in foil) and will contain juices, making the results somewhat more juicy. I don't normally foil, myself, but it works well and many prefer to foil. Your choice.

You will want to rest at least 30 min after it is finished so it might not be a bad idea to foil, either till done, or for an hour, going the last stretch out of foil.
 
thanks! pulled it off about 20 minutes ago. it was 190 and climbing on my slow thermo. Foiled up and got beans in oven and soon will start the grease for fries!

I will let you know how it turns out! The thermo probe went in like melted butter, so hopefully it will be great!
 
Wow! the pork was amazing! I let it sit in foil for approx. 50 minutes then pulled apart with a couple of forks. Used Jack Daniels original recipe (wife and I really like this one) too add to our sammies. Amazing! Waaay too much food, however. I thought we would barely have anything leftover between the two of us ( we are not fat) but boy was I wrong! we have tons! I know we won't eat all of this. Have you guys ever froze any after cooking? Is this a viable option?

Thanks everyone for helping me out today. It was a fun and rewarding cook. Turned out amazing for my first pork butt!
 
Yes, you can freeze and reheat pork just fine.
There are a series of articles on the first page of the Barbecue section of the forum.
Here is one on post cook and reheating by Kevin Kruger, our resident Chef and Food Safety Guru.
 
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