Boston Butts on the "Egg"

OK, I will give in and post my recipe/technique for cooking the Boston butt for the party. This is tailored for cooking on a Big Green Egg (BGE) smoker/grill - the last grill one will ever buy!



I used BBQ Rub (as pictured) which I call "Rebel Rub" and worked it into the meat liberally. I scored the fat and worked the rub into the meat of each cut.


I wrapped the meat in clear wrap and let sit in the frig for several hours (24 in this case).


Build a small lump charcoal fire, adding lots of soaked hickory chips. I added the 'plate setter' for indirect heat, a foil pan for drippings and placed the meat in a V-rack. Meat and pit temp probes were inserted, the lid closed and left for 12 hrs.

I liberally basted with apple juice, then returned to the BGE until the internal temp was 180 degrees. I removed them, wrapped them in aluminum foil and 'sweated them' for 2 hours in an insulated ice chest.

These are the Butts, unwrapped and ready to shred into "pulled pork". Serve with favorite barbeque sauce.

Bon Appetit,

Clark

MM Weatherman

Tony Mastro here..... Predicted morning temps for Saturday ----- 65 degrees !!! WooHoo !!

That should make the halfer a whole lot better than the 12 miler 2 weeks ago.

Jana and I rode our bikes this evening (6 pm) and it was 75 degrees - felt MUCH better. We rode about 12.5 miles on Hoghland Colony Parkway from Madison to the round about, but also explored the roads of Cypress Lake sbdvn and the new Township construction. Called in and picked up a veggie lovers pizza on the way home.

Nice outing.

Gotta get to bed. I was on call Monday and only got about 3 1/2 hrs of sleep - I'm getting tooooo old for so little sleep!

Clark