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Booner
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I was given a farm-raised Boston butt at Thanksgiving. Give me some suggestions.


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14 point
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Stuff with garlic, season with salt/pepper and put in the oven covered @350 for 5-6 hours depending on the size.


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Booner
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Do you have a smoker or big green egg?

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Freak of Nature
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Originally Posted by crenshawco
Do you have a smoker or big green egg?



This


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Freak of Nature
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got a butt on the smoker right now. Deep fried a whole chicken outside this morning, won't be frying any more chicken in the house after this.


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Booner
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No smoker or egg. Just an oven or Weber charc grill.


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Freak of Nature
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Buddy does them sometimes in a crock pot. Makes pulled pork and it's pretty tasty.


LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
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Grumpy Old Man
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Is this a raw butt, or salt cured, or smoked?
I assume it's raw, but has anything else been done, at all?


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Just a raw one.


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10 point
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I would cook it in a crock pot Mark. Cook on low all day long...the longer, the better. I like to season mine with Tony's Creole seasoning and some sea salt, garlic, black pepper and a little paprika. Get you a Masterbuilt electric smoker bro, you will absolutely love it.


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8 point
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Originally Posted by MarksOutdoors
Just a raw one.


Ok I’ll bite. A “raw butt” is tough, and hard to overcome.

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Grumpy Old Man
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Originally Posted by DGAMBLER
I would cook it in a crock pot Mark. Cook on low all day long...the longer, the better. I like to season mine with Tony's Creole seasoning and some sea salt, garlic, black pepper and a little paprika. Get you a Masterbuilt electric smoker bro, you will absolutely love it.

I agree with this.... Except the electric smoker. That's blasphemy.


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10 point
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Lol, you can get you 1 too Outback.


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Booner
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Turbo butt style on your grill. Someone on here mentioned it I did one and it was just as good as when I do low and slow on my smoker.

https://necessaryindulgences.com/2018/06/turbo-pork-butt/

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Mound 5lbs of charc at damper end of grill. Squirt around a half cup of fluid on middle of mound, not the outer edge. Light with bottom damper open all the way. Once fire goes out, add a few chunks of whatever dry hardwood you have. Put highly seasoned butt at other end, adjust damper so it cooks at 250 for a couple hours or until temp won't hold. Wrap tight in double foil, place in oven on throw away pan. Takes around eight hours total cook time. Let rest in a cooler for an hour before slicing or chopping.

Last edited by JohnG; 12/26/19 07:34 AM.
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14 point
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Originally Posted by JohnG
Squirt around a half cup of fluid on middle of mound, not the outer edge.


liked everything you said - except this ... i don't let fluid anywhere near my grill; always use a chimney to start my coals ... i can't stand even the slightest hint of fluid on my food


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montreal steak seasoning then smoke...

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I’ve tried every way imaginable and It’s hard to beat just salt

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10 point
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Originally Posted by BamaGuitarDude
Originally Posted by JohnG
Squirt around a half cup of fluid on middle of mound, not the outer edge.


liked everything you said - except this ... i don't let fluid anywhere near my grill; always use a chimney to start my coals ... i can't stand even the slightest hint of fluid on my food


I use a single burner (Propane) to get my coals going. Cuts time down and leaves no odor. I havent carried the newspaper if 10 years so I dont have to find any paper to put under chimney.


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"The true soldier fights not because he hates what is in front of him, but because he loves what is behind him."
-G. K. Chesterton

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