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Old 01-02-2006, 06:02 PM   #11
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I've never cooked a boston butt, but most roast are best cooked fat side up, it adds moisture to the meat.
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Old 01-02-2006, 09:19 PM   #12
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Fat side up, then the fat can render down through the meat for flavor & mositure.
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Old 08-24-2006, 10:46 AM   #13
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how long should you smoke a 3.5 # pork butt?
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Old 08-24-2006, 10:57 AM   #14
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I don't know the answer but gratuitously posted so that you could see my dashingdoxie, pictured at left.

I brown all sides on the grill and then cook fat side up in the oven.

And Licia -- loved the pic!
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Old 08-24-2006, 11:06 AM   #15
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I trim as much of the fat off my butt as I can get, before smoking.

This way I can use my butt rub all over the butt and it will still be there (at least the flavor). As we say- the fabulous "Mr. Brown is in town"... Mr. Brown being the smokey, crusty, tasty outside of the butt after cooking.
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Old 08-24-2006, 12:07 PM   #16
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If you are slow cooking your 3.5# butt as for pulled pork, do it at 250* for 6-8 hours.
If you smoke the pork for the 4 hours and then put in a 250* oven uncovered (no wrap of any kind) you will get a meltingly delicious piece of meat with a nice brown crust to add to your pulled pork.
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Old 08-31-2006, 07:56 AM   #17
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Wink Boston butt

I have always done my Butt in the crock pot-w/dry rub - would like to try it in the oven - what would be the oven temp. 250 ? and how long, I usually do a 6-8lb. one ! Will it brown nicely at this low temp ? Thanks for your help !!
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Old 08-31-2006, 10:51 AM   #18
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This weekend for a family camping weekend I am dry smoking a 10 pound Brisket and 3 - 6 pound Boston Butts... It should be a NICE meal..

This last weekend I did a Boston Butt and ended up taking MUCH longer than I had planned, and I finished the rest in the oven at 300..

My question is this.. I can only assume that the slower you cook this, the more fat will drip out. What internal temperature do you want the middle of the butt to come to?

Note: The reason the Butt took longer in the smoker is cause I was hovering around 150 degrees. I think that might be slightly too cool for a thick cut of meat like this.. From this post, I think I will aim for 200-250..

-Brad
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Old 08-31-2006, 11:07 AM   #19
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225-250 F is the ideal temp range for a butt. The internal temperature should end up around 200 F. to make it pullable.
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Old 08-31-2006, 03:03 PM   #20
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Quote:
Originally Posted by Barb L
I have always done my Butt in the crock pot-w/dry rub - would like to try it in the oven - what would be the oven temp. 250 ? and how long, I usually do a 6-8lb. one ! Will it brown nicely at this low temp ? Thanks for your help !!
It will brown beautifully. Cook that size for 8 hours at 225-250*.

As for finishing the butt in a 300* oven, that is roasting temperature. It would have been better to finish it at 225-250* for a longer time. A temp of 150* is basically not safe.
Any temp above 190* will be pullable. I have only recorded the temp one time in the INNUMERABLE numbers of pork BBQs I have done, just to see if that was the temp. I have been doing this recipe for pulled pork for more than 40 years and was not even aware of the "end temp" until a few years ago. Always went by time and temp.
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