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Old 01-02-2006, 09:36 AM   #1
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Do you cook a Boston Butt, fat side up or

fat side down? So what is the best way?? Maybe this should go under Cooking on the grill ??

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Old 01-02-2006, 09:59 AM   #2
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Old 01-02-2006, 10:07 AM   #3
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Cook it fat side up. Boston Butt is a slow cooking piece of meat and the fat melting wil help keep it moist.
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Old 01-02-2006, 10:20 AM   #4
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Ditto on that...
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Old 01-02-2006, 11:04 AM   #5
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Old 01-02-2006, 11:31 AM   #6
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Quote:
Originally Posted by urmaniac13

Hey, watch it! These guys were no bums!
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Old 01-02-2006, 11:37 AM   #7
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That's how I smoke mine, fat-side up. Of course, I cheat a bit, and only smoke it for 4 - 5 hours. After that, it's in the house, wrap it in plastic, then in foil, and into a 250F oven for another 4 - 5 hours. Always moist and tender.
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Old 01-02-2006, 12:25 PM   #8
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Quote:
Originally Posted by AllenMI
That's how I smoke mine, fat-side up. Of course, I cheat a bit, and only smoke it for 4 - 5 hours. After that, it's in the house, wrap it in plastic, then in foil, and into a 250F oven for another 4 - 5 hours. Always moist and tender.
Forgive my denseness, but what kind of plastic do you use to wrap the butt? Saran and other plastic wraps are not rated for browning units, conventional ovens, stovetops or toaster ovens and will melt when in contact with foods high in fat or sugar.
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Old 01-02-2006, 05:20 PM   #9
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That's one of those things most folks don't realize. Plastic wrap, by itself, will melt when it's used in an oven. However, when the plastic wrap is covered with foil, it will hold up. I've seen this trick done for years working in restaurants, and have done it myself a few times at home.
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Old 01-02-2006, 05:28 PM   #10
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Quote:
Originally Posted by AllenMI
That's one of those things most folks don't realize. Plastic wrap, by itself, will melt when it's used in an oven. However, when the plastic wrap is covered with foil, it will hold up. I've seen this trick done for years working in restaurants, and have done it myself a few times at home.
Yes, at smoker or oven temps as LOW as 250. I use that technique, too, only to speed up the cooking time at BBQ competitions if I'm afraid that the meat won't be done enough by turn-in time. Otherwise, if you have enough time to cook it, it's not necessary to wrap when cooking low-and-slow butts, in my opinion.

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