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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Boston Butt on Weber
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). I hope to keep the grill temp between 200 and 250. It will be tough to be more accurate with a Weber kettle. 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. 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? 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. |
Posted to alt.food.barbecue
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Boston Butt on Weber
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Posted to alt.food.barbecue
|
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Boston Butt on Weber
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). I hope to keep the grill temp between 200 and 250. It will be tough to be more accurate with a Weber kettle. 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. <snip> 6 to 8 # butts take 7 hours in my pit at 250° to 275°F cooking temp. Minimum of 6 and some take 8 hrs. -- Brick(Youth is wasted on young people) |
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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.... |
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Boston Butt on Weber
Thanks everyone. Adm, I took your advice to heart the most.
I ended up getting a 9 lbs butt. Roasted it indirect with the kettle temp fluctuating between 275 and 350. After about 2 and a half hours the internal temp was 150. At three and a half it was 160. I took it off after about 4 3/4 hours and it was about 170. I wrapped it in tin foil and a towel and put it in a cooler until we ate it about two hours later. The meat was juicy and the knife sliced it like butter. All the guests said it was awesome. It was all too easy. |
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