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Re: Boston Butt
[Re: !shiloh!]
#3481102
09/06/21 10:35 PM
09/06/21 10:35 PM
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Joined: Sep 2003
Posts: 12,860
Montgomery / Luverne
crenshawco
Booner
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Booner
Joined: Sep 2003
Posts: 12,860
Montgomery / Luverne
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We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence It's OK to say it, electric pellet smokers make sub par bbq. It's a fact ! I've got an egg and a traeger. The traeger is just an outdoor oven so that people can claim they grilled or smoked something. I haven't been able to find anything cooked on the pellet grill that I can't do better on the egg
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Re: Boston Butt
[Re: !shiloh!]
#3481107
09/06/21 10:55 PM
09/06/21 10:55 PM
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Joined: Jan 2008
Posts: 1,278
Athens, AL
cullmanbamafan
8 point
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8 point
Joined: Jan 2008
Posts: 1,278
Athens, AL
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We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence It's OK to say it, electric pellet smokers make sub par bbq. It's a fact ! Truer words have never been spoken on this site. And it don’t matter if it’s a $1000 Treager, Pit Boss or a $200 Masterbuilt smoker. I’ve had them all and still use one but it’s just a fact that electric smokers of any variety just won’t put the smoke to butts or briskets like they deserve. They have their place, like chicken or bologna, or anything else you want a light smoke on but butts and briskets deserve the real deal.
Last edited by cullmanbamafan; 09/06/21 10:56 PM.
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Re: Boston Butt
[Re: crenshawco]
#3481141
09/07/21 05:45 AM
09/07/21 05:45 AM
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Joined: Jun 2016
Posts: 8,935
Between the coosa and cahaba
!shiloh!
14 point
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14 point
Joined: Jun 2016
Posts: 8,935
Between the coosa and cahaba
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We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence It's OK to say it, electric pellet smokers make sub par bbq. It's a fact ! I've got an egg and a traeger. The traeger is just an outdoor oven so that people can claim they grilled or smoked something. I haven't been able to find anything cooked on the pellet grill that I can't do better on the egg I don't own an egg type grill but I have had some fine bbq off of one .
ggg
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Re: Boston Butt
[Re: cullmanbamafan]
#3481142
09/07/21 05:46 AM
09/07/21 05:46 AM
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Joined: Jun 2016
Posts: 8,935
Between the coosa and cahaba
!shiloh!
14 point
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14 point
Joined: Jun 2016
Posts: 8,935
Between the coosa and cahaba
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We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence It's OK to say it, electric pellet smokers make sub par bbq. It's a fact ! Truer words have never been spoken on this site. And it don’t matter if it’s a $1000 Treager, Pit Boss or a $200 Masterbuilt smoker. I’ve had them all and still use one but it’s just a fact that electric smokers of any variety just won’t put the smoke to butts or briskets like they deserve. They have their place, like chicken or bologna, or anything else you want a light smoke on but butts and briskets deserve the real deal. Yep...
ggg
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Re: Boston Butt
[Re: chillinhunt]
#3481143
09/07/21 05:51 AM
09/07/21 05:51 AM
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Joined: Jun 2016
Posts: 8,935
Between the coosa and cahaba
!shiloh!
14 point
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14 point
Joined: Jun 2016
Posts: 8,935
Between the coosa and cahaba
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Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away. I had similar results until I invested in a good meat thermometer and cooked at 225 until the internal temperature reached 160. Then I wrap the butt tightly in foil up the heat to 300 until I get internal temp. of 195-200. The next step is to place the wrapped butt in a cooler with a towel over it for about 4 hours. The meat will be fork tender, the bone comes out with two fingers and it's still hot as Hades and ready to separate meat from fat. I'm still working on a vinegar finishing sauce similar to Whitt's, Lawler's and Gibson's. Sounds like you've got it figured out. Rather than putting it in a cooler try sitting in on the counter over night to cool off. Think you'll find that it's easier to separate the fat and meat and your meat won't dry out nearly as fast at room temperature.
ggg
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Re: Boston Butt
[Re: !shiloh!]
#3481586
09/07/21 05:15 PM
09/07/21 05:15 PM
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Joined: Jul 2017
Posts: 283
Athens, AL
chillinhunt
4 point
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4 point
Joined: Jul 2017
Posts: 283
Athens, AL
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Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away. I had similar results until I invested in a good meat thermometer and cooked at 225 until the internal temperature reached 160. Then I wrap the butt tightly in foil up the heat to 300 until I get internal temp. of 195-200. The next step is to place the wrapped butt in a cooler with a towel over it for about 4 hours. The meat will be fork tender, the bone comes out with two fingers and it's still hot as Hades and ready to separate meat from fat. I'm still working on a vinegar finishing sauce similar to Whitt's, Lawler's and Gibson's. Sounds like you've got it figured out. Rather than putting it in a cooler try sitting in on the counter over night to cool off. Think you'll find that it's easier to separate the fat and meat and your meat won't dry out nearly as fast at room temperature. I'd get divorced! My wife and daughter are like circling buzzards when they know what's in the cooler. I've always had enough liquified drippings to keep the meat very moist. And that's with me picking out most of the fat and connective tissue. Maybe I'm partial to fat butts.:)
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Re: Boston Butt
[Re: !shiloh!]
#3489412
09/17/21 04:10 PM
09/17/21 04:10 PM
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Joined: Oct 2019
Posts: 1,497
North al
Mjh97
8 point
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8 point
Joined: Oct 2019
Posts: 1,497
North al
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We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence It's OK to say it, electric pellet smokers make sub par bbq. It's a fact ! I know just didnt want to start a fight over it, some people get in a crazed way over knocking thier pellet smokers,
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Re: Boston Butt
[Re: chillinhunt]
#3491474
09/20/21 03:18 PM
09/20/21 03:18 PM
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Joined: Jun 2014
Posts: 3,441
Sumter County
sumpter_al
10 point
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10 point
Joined: Jun 2014
Posts: 3,441
Sumter County
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Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away. I had similar results until I invested in a good meat thermometer and cooked at 225 until the internal temperature reached 160. Then I wrap the butt tightly in foil up the heat to 300 until I get internal temp. of 195-200. The next step is to place the wrapped butt in a cooler with a towel over it for about 4 hours. The meat will be fork tender, the bone comes out with two fingers and it's still hot as Hades and ready to separate meat from fat. I'm still working on a vinegar finishing sauce similar to Whitt's, Lawler's and Gibson's. We had some butts that we did that we got to 180* on smoker, pulled and put in cooler for 2-3 hours and temp got to 205*. Meat was still tough and did not pull apart easy. I think it was the meat, either not enough internal fat or something. We ran the worst 30 or so of them through the buffalo chopper and it turned out ok. That is the first time I have had butts that didnt fall apart at +200* ![[Linked Image]](https://i.imgur.com/mqFc0PG.png)
Last edited by sumpter_al; 09/20/21 03:23 PM.
I love my country, but don't trust my government.
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