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11-29-2006, 09:05 PM
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#1
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Assistant Cook
Join Date: Nov 2006
Location: Spirit Lake, IA
Posts: 6
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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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11-29-2006, 09:17 PM
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#2
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Head Chef
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
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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.
__________________
"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout
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11-29-2006, 09:32 PM
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#3
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Hello, welcome and Enjoy!!!!
__________________
Love the life you live!
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11-29-2006, 11:24 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,087
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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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11-30-2006, 12:48 PM
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#5
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Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,380
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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.
__________________
A balanced diet is a cookie in each hand. Unknown
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11-30-2006, 03:25 PM
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#6
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Assistant Cook
Join Date: Nov 2006
Location: Spirit Lake, IA
Posts: 6
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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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11-30-2006, 05:00 PM
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#7
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Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
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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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11-30-2006, 06:41 PM
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#8
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Head Chef
Join Date: Jan 2005
Location: * Area 51 *
Posts: 1,293
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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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11-30-2006, 07:25 PM
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#9
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Head Chef
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
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HEY! I'm an Eastern Iowan! Cedar Rapids!!!!!!!
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11-30-2006, 09:27 PM
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#10
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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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.
__________________
We get by with a little help from our friends
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11-30-2006, 11:14 PM
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#11
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,087
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Here's a rub I use for pulled pork. Feel free to modify it to your tastes.
6 TB Dark Brown Sugar
4 TB Essence
2 TB Salt
2 TB Cumin
2 TB Paprika
2 TB Black Pepper
2 TB Cayenne
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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12-02-2006, 09:09 AM
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#12
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Assistant Cook
Join Date: Nov 2006
Location: Spirit Lake, IA
Posts: 6
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Boston Butt time
OK! Glad to hear of the former Iowan's YES this area is absulutely awesome and the IA great lakes area just gets better yr after yr. I did the "rub" thing with Cookies "meat seasonings" and i also used the "smoked" concentrated flavoring. I will be an expert after today on cooking it once again. I set the oven at 280 at 6:30 am and leaving the butt(s) there until 3:30 today. I have 40 people coming for dinner. Just family so i am content. Have a great day!
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12-03-2006, 05:32 PM
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#13
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Assistant Cook
Join Date: Nov 2006
Location: Spirit Lake, IA
Posts: 6
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Awesome butt!
The Boston BUtt was delicious. baked it up until 3:00 pm started it at 6:30. The "blades" came right out and it absolutely fell apart! those of us from IA know the "cookies" brand name when it comes to seasonings and the barbQ sauce. I had cattlemans, famous daves, cookies, and good ol' KC Masterpiece. I love barbq sauce! So for future references 280 degrees for 7 hrs and lower temp to 260 the last hr or . I could have most likely lowered the temp earlier. Hope this was helpful. Jean
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12-06-2006, 11:40 PM
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#14
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Executive Chef
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
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Hello and welcome to dc! Glad you've joined us.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
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