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10 Pound Boston Butt


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I bought a two pack of boston butts at Sam's Club the other day and assumed I would have two 8 pounders since the package weighed about 16 pounds... Well one of them was 10 and the other was about 6.. I cooked the big one today  (or am cooking it).  It's been on about 10 hours at 250-ish and the internal temp is up to about 187.  This one looks great so far!  Its gonna be on a good bit longer to finish and then I'll rest it for a while before pulling and packaging... 

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12 hours and 30 minutes for this 10 pounder to finish up...  Cooked at 250-ish to an internal temp of 199-200... probes like BUTTAH.  Will rest it uncovered until the temp drops below 180 in the center then I'll foil it and rest it in the cooler for an hour before pulling it...

 

 

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This is the first time in a LONG time that I haven't foiled the butt after the bark set.  I almost always do that because i like to add a coating of brown sugar and drizzle some agave nectar on that... makes a killer bark...

You drizzle the agave/brown sugar and THEN wrap until done?
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9 hours ago, John Setzler said:

This is the first time in a LONG time that I haven't foiled the butt after the bark set.  I almost always do that because i like to add a coating of brown sugar and drizzle some agave nectar on that... makes a killer bark...

at what point in the cook do you typically drizzle and sugar your pork?

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