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Showing results for tags 'boston'.
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Trimmed the skin/gross fat off my 8ish pound butt and probably have 7ish left. Rubbed it nicely, stuck it in the fridge until the rain stopped. Now I'm at 200 degrees and still ticking up but have the top and bottom down to ~0.5 each. Really hoping this settles out in the 225 range. I used one cotton ball and Wegman Lump...the anticipation is killing me. Or maybe I'm just hungover from day drinking... 202 degrees...
Hi all. I'm looking for a little guru advice. After 2 weeks of CGK cooking I felt confident doing my first low/slow boston butt. I actually picked up a pork picnic roast in the 6lb range. The CGK has been holding 245 since 12pm (it is now 8pm) but the butt stalled at 163 for the last 4 hours. Literally 4 hours. I just opened up the top vent to climb it up to 275, trying to break the stall, but I couldn't find any advice for how long a stall can last. I appreciate any info and wisdom you can impart. And, don't worry.... I'm photo documenting the whole thing for the visual people. Much longer and I'm going to try the foil hat method. Thanks again. Eric