Boston Butt On The Weber

Geezer

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Yep, here I am with another butt thread.

I set the Weber up with a snake to cook the butt low and slow. I had a little water in the drip pan and I used a few chunks of pecan wood for smoke.

butt1.jpg

While the charcoal was getting up to temp, I coated the butt with a thin coat of yellow mustard. You can't really taste the mustard, it just helps to bind the rub to the meat. I used a mixture of some different rubs that I had on hand.

butt2.jpg

After a couple of hours, I started mopping on a mixture of apple cider vinegar and apple juice. This was just to keep some moisture on the surface. They actually make a fancy mop to do this but I already had a sock and a pair of Vice Grips, so I improvised.

butt4.jpg

After about six hours the internal temp was 180, the target temp was 200 degrees. So, at 180 degrees, I wrapped the butt in foil and brought it up to 203 degrees. I pulled off and let it sit for about 45 minute.

butt6.jpg

After it cooled a bit, I grabbed the bone to see if it would wiggle out. It fell right out.

butt7.jpg

I pulled it and plated it up with some new potatoes and onions, and corn on the cob. Awesome stuff!

butt8.jpg
 
More CFF butt stuff. :D

By the way, does the sock need to be clean?
Nah, the vinegar disinfects it. But, I'm afraid I'll have to rinse it out. Ants and flies are all around my foot now.
 
Yep, here I am with another butt thread.

I set the Weber up with a snake to cook the butt low and slow. I had a little water in the drip pan and I used a few chunks of pecan wood for smoke.

View attachment 59902

While the charcoal was getting up to temp, I coated the butt with a thin coat of yellow mustard. You can't really taste the mustard, it just helps to bind the rub to the meat. I used a mixture of some different rubs that I had on hand.

View attachment 59903

After a couple of hours, I started mopping on a mixture of apple cider vinegar and apple juice. This was just to keep some moisture on the surface. They actually make a fancy mop to do this but I already had a sock and a pair of Vice Grips, so I improvised.

View attachment 59904

After about six hours the internal temp was 180, the target temp was 200 degrees. So, at 180 degrees, I wrapped the butt in foil and brought it up to 203 degrees. I pulled off and let it sit for about 45 minute.

View attachment 59905

After it cooled a bit, I grabbed the bone to see if it would wiggle out. It fell right out.

View attachment 59906

I pulled it and plated it up with some new potatoes and onions, and corn on the cob. Awesome stuff!

View attachment 59907
One of these days I'm going to have to stop by for a visit and a taste test.
 
Would you mind bringing one of your mopping devices to the October get-together? I'd like to make my own but am not sure how.
 
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Whas "setting up a snake" mean?
 
Whas "setting up a snake" mean?
I line the charcoal briquettes 2x2 around about 3/4 of the grill, more or less, depending on how long you want to cook. I did 2x2 and another layer of 2x2 on top of those. Then light about 10-12 briquettes and put them at the beginning of the snake. The lit coals will burn and light the ones next to it and progress, or snake, on around the grill. This way there are only a few briquettes lit at any one time. Using the snake method you can cook at low temperatures for a long period of time. I cooked for over 8 hours and had charcoal left over to grill the corn.
 
Awesome Thank you for the info!! I have always used indirect heat/ sidebox with charcoal so that method was a new one to me. Great looking plate of grub!!!
 
I like pork butts that have been cooked slowly and allowed to absorb the flavor of the smoke to the point of falling apart. Awesome job of achieving a good finish on this one without it drying out and being tough.

(I almost made the decision to not even click on this thread when I saw "butt" in the title due to the brain trauma @Geezer caused in his other butt thread.)
 
Yep, here I am with another butt thread.

I set the Weber up with a snake to cook the butt low and slow. I had a little water in the drip pan and I used a few chunks of pecan wood for smoke.

View attachment 59902

While the charcoal was getting up to temp, I coated the butt with a thin coat of yellow mustard. You can't really taste the mustard, it just helps to bind the rub to the meat. I used a mixture of some different rubs that I had on hand.

View attachment 59903

After a couple of hours, I started mopping on a mixture of apple cider vinegar and apple juice. This was just to keep some moisture on the surface. They actually make a fancy mop to do this but I already had a sock and a pair of Vice Grips, so I improvised.

View attachment 59904

After about six hours the internal temp was 180, the target temp was 200 degrees. So, at 180 degrees, I wrapped the butt in foil and brought it up to 203 degrees. I pulled off and let it sit for about 45 minute.

View attachment 59905

After it cooled a bit, I grabbed the bone to see if it would wiggle out. It fell right out.

View attachment 59906

I pulled it and plated it up with some new potatoes and onions, and corn on the cob. Awesome stuff!

View attachment 59907
You saw me eat corn and taters Sunday. Wait'll I show you what I can do to a butt!!!!!
 
@Geezer

Do you think that snake method would work on any charcoal grill? Not just the round weber?

My vertical charcoal smoker can really only fit [1] 10 lb butt at a time and I need to cook [2] for a party in July. I'm thinking I could use my grill while the smoker is going.
It should work with a square or rectangle grill. You just need to make sure that the coals are not right under the butt. You could start the snake on the left with the butt shifted to the right side of the grill and move the butt back to the left as the coals worked around to the right side. Indirect cooking is what you want.
 
@Geezer

Do you think that snake method would work on any charcoal grill? Not just the round weber?

My vertical charcoal smoker can really only fit [1] 10 lb butt at a time and I need to cook [2] for a party in July. I'm thinking I could use my grill while the smoker is going.


I would think that would depend how well you can control air inlets. Most webers are pretty tight from a airflow stand point.
 
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