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Default Boston Butt on Weber


> wrote in message
oups.com...
>I have read many recipes and posts from the board but have a question
> as I seen to be getting some conflicting opinions.
>
> I am going to smoke a 6lbs boston butt on a Weber kettle this weekend.
> I want to be able to slice it when I am done, not pulled and chopped.
> I am looking to get to an internal temp of about 170 (I would prefer
> 160 but others are afraid that is too low).


If you're looking for 160 internal, then you want to roast it, not smoke it.
It's a pork roast.

Use a bit of wood for smoke flavour, sure.... I recommend apple.

I do this a lot. You want a good hot fire in your weber (indirect of course)
so you get good crackling. (Make sure yuour butt (shoulder, right ?) has
good skin on it and slice a diagonal pattern in the skin. Rub sea salt into
this before cooking)

Personally, for a 6lb cut, i would cook it hot, take it off at around
150-155 internal and let it rise to 160-165. Should give a nice bit of pork.

> I hope to keep the grill
> temp between 200 and 250. It will be tough to be more accurate with a
> Weber kettle.


Get it much hotter than that. You're roasting, not Q'ing.

>
> Most advice says 45 minutes per pound. For 6 lbs I am looking at three
> hours. However, a bunch of what I read says it I should look at some
> where around double that time or more.


Buy a meat thermometer - preferably a remote one such as the Maverick ET-73
(Google)

It's done when it's done - and a thermometer will tell you when that is.

> Is the longer time going to end up in a much higher internal temp and
> therefore more suitable for pulling it off the bone and having pulled
> pork?


If you want it sliced, you're looking at maybe 2 hours tops. Nicely cooked
roast pork with crackling. Don't confuse it with slow cooked, pulled pork -
it's one or the other....

> I have no problem waiting till the internal temp is right but I am
> trying to plan the finish time so we know when to eat. I don't want to
> start too early or too late.


6lbs, hot weber, indirect cook, apple wood for flavour, c.2 hours.....yummy.

Buy a meat thermometer though....