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01-02-2006, 09:36 AM
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#1
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Senior Cook
Join Date: Dec 2005
Posts: 108
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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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01-02-2006, 09:59 AM
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#2
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Executive Chef
Join Date: Sep 2005
Posts: 4,764
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01-02-2006, 10:07 AM
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#3
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,407
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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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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-02-2006, 10:20 AM
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#4
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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Ditto on that...
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We get by with a little help from our friends
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01-02-2006, 11:04 AM
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#5
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Cooking Links Contest Winner>
Join Date: Oct 2005
Location: Wamego, KS
Posts: 1,196
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__________________
~ Shannon
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01-02-2006, 11:31 AM
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#6
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,407
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Quote:
Originally Posted by urmaniac13
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Hey, watch it! These guys were no bums!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-02-2006, 11:37 AM
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#7
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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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 250°F oven for another 4 - 5 hours. Always moist and tender.
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Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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01-02-2006, 12:25 PM
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#8
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Senior Cook
Join Date: Aug 2005
Location: Northern California
Posts: 354
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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 250°F oven for another 4 - 5 hours. Always moist and tender.
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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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01-02-2006, 05:20 PM
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#9
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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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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Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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01-02-2006, 05:28 PM
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#10
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Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
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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.
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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.
Lee
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01-02-2006, 06:02 PM
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#11
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Executive Chef
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
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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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01-02-2006, 09:19 PM
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#12
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Executive Chef
Join Date: Jun 2004
Location: NC
Posts: 3,549
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Fat side up, then the fat can render down through the meat for flavor & mositure.
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08-24-2006, 09:46 AM
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#13
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Assistant Cook
Join Date: Aug 2006
Posts: 5
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how long should you smoke a 3.5 # pork butt?
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08-24-2006, 09:57 AM
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#14
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,161
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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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08-24-2006, 10:06 AM
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#15
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Senior Cook
Join Date: Mar 2006
Location: Utah, near Park City
Posts: 272
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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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Favorite Quote: "Time Flies Like an Arrow - Fruit Flies Like a Banana"
Groucho Marx
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08-24-2006, 11:07 AM
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#16
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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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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08-31-2006, 06:56 AM
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#17
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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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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08-31-2006, 09:51 AM
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#18
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Senior Cook
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
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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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08-31-2006, 10:07 AM
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#19
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,407
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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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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08-31-2006, 02:03 PM
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#20
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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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 !! 
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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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