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Old 11-29-2006, 08:05 PM   #1
Assistant Cook
Join Date: Nov 2006
Location: Spirit Lake, IA
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NW IA girl

Hello to all, I really just wanted to know at what temp. do I bake my Boston Butt and for how long? Last time I baked it i think it was about 280 degrees for 8-10 hrs and it was awesome! The bone came right out and "voila" great tasting "stringy" pulled pork! I am glad to be here. I am a past owner or a grocery store and still love to bake and cook. Only 1 thing, I do it for my family when I used to cook for many! I love new ideas "quick" recipes, and easy for the average family. Any one have something great that they'd love to share?


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Old 11-29-2006, 08:17 PM   #2
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Hi, Jeani Sue; welcome to DC! I don't know how big your Boston Butt is, but what you remember sounds right, though I'd be likely to go for 300*. I am far from a pulled pork expert, though. I'm sure you will find all the info you need here. Look around--there's lots of recipes.

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Old 11-29-2006, 08:32 PM   #3
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Hello, welcome and Enjoy!!!!
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 11-29-2006, 10:24 PM   #4
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Hello and welcome to DC.

Boston butt for pulled pork should be cooked low and slow. You had the right idea. I usually do mine at 225-250F. I rub a seasoning mix on the butt and refrigerate it for a day or two then cook it in the oven as described.

You can also consider mopping the butt while it's cooking for another layer of flavor. Some do this and others do not.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 11-30-2006, 11:48 AM   #5
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Join Date: Jun 2006
Location: upper midwest
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Welcome from the eastern side of Iowa. I know you will like it here. We have the most helpful and caring members.
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Old 11-30-2006, 02:25 PM   #6
Assistant Cook
Join Date: Nov 2006
Location: Spirit Lake, IA
Posts: 6
what kind of "rub"

Thanks for the input on the AKA "Boston BUtt" I would like to know the "name of the rub" that you put on it? OR is it a combination of your own spices, etc? I am baking this baby on Sat the 2nd so still have time to get it marinated" so to speak. BUrrrr, its mighty cold here 2 above with a wind chill of -7 already. I am glad to be here!
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Old 11-30-2006, 04:00 PM   #7
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Join Date: Aug 2006
Location: Southern California
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Welcome to DC Jeani Sue and I hope you will enjoy out very special cooking site as we all do.

Jill and Jolie
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Old 11-30-2006, 05:41 PM   #8
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Welcome from a FORMER Iowan now living in Vegas.

I'm from the Sioux City area and have visited your lovely community many, many times.
Dogs have owners ~ Cats have staff.
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Old 11-30-2006, 06:25 PM   #9
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HEY! I'm an Eastern Iowan! Cedar Rapids!!!!!!!
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Old 11-30-2006, 08:27 PM   #10
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I was born in Des Moines, and lived in Bondurant for a year before we moved to Illinois. I had lots of good visits with my cousins there when I was growing up.

Have you ever driven out into the county on a still, hot, humid summer's night, parked in a cornfield, turned off the engine, and listened to the corn grow?
You really can hear it rustling and crackling.


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