Semi-high heat boneless butt


 
Monty House

Monty House

TVWBB Pro
Did a clay saucer cook today on a 7-8 lb. boneless pork butt I was clearing out of the freezer. Intended for 260-275 grate temps, but, with the dry method, I probably averaged closer to 290 at the grate and 260 at the lid. Got done in under 8 hours.

No harm, no foul, though, as it was delicious. Made up some plain vinegar sauce as well as some Modified No. 5. Had some SC mustard sauce in the fridg. Didn't bother with coleslaw, etc. Busy home projects weekend. No complaints from the crew, however.

Tried some of Dr. BBQ's #68 rub out of his "Slow Fire" book. Really liked it. Especially after following the directions and pulverizing in my spice grinder.



On grill



Before temps crept up higher than I wanted



200-205 internal after 7.5 hours



Plain lil' sammies before I went back to chores

 
Looking good! I've done some high heat butts and it always comes out great, pretty forgiving cut of meat.
 
I am loving that huge cut! That is some incredible bark and final result in 7.5 hours. I say that as a compliment.
 
You must log in or register to reply here.

 

Back
Top