NeroPrime Posted June 22, 2017 Share Posted June 22, 2017 Just got done with dinner, my first time making a Boston Butt. https://goo.gl/photos/Gzk5ZWgnBB7Rbz9X8 The Akorn with the Tip Tip Temp kept an even 240-250ºF for the full 7 hrs. Quote Link to comment Share on other sites More sharing options...
In2Fish Posted June 22, 2017 Share Posted June 22, 2017 I love pulled pork...looks like you nailed it to me.. Congrats on your 1st Boston Butt. Quote Link to comment Share on other sites More sharing options...
Sodaking27 Posted June 23, 2017 Share Posted June 23, 2017 Looks great. You know what they say, you never forget your first. Quote Link to comment Share on other sites More sharing options...
NeroPrime Posted June 23, 2017 Author Share Posted June 23, 2017 Here's some more info. add added the pic to the post for people that can't see the album. It was a 4 lbs. I injected a simple solution on Apple Cider Vinegar, Raw Sugar, Apple Juice, and Worcestershire sauce. I let that sit for 9 hrs then added the rub, and let it sit again, this time over night. ( I basically fallowed the directions in The Kamado Smoker & Grill Cookbook" by Chris Grove.) The Akorn with the Tip Tip Temp kept an even 240-250ºF for the full 7 hrs. As you can see, if you look close, in the finished picture, I'm using a 15" cast iron skillet as my heat defuser/drip pan. I filled that up with 4 cups apple juice and 4 cups water at the beginning of the cook. (Not looking forward to cleaning that, maybe a high temp burn off is in order) Meal came out good, but a tiny bit dry, Next time I'll add more liquid halfway through the cook. Or does anyone have any suggestions on keeping a bit more moisture on the meat? Over all the family loved it! My wife is loving the fact that I've done all the cooking the past 3 nights. 2 on the Kamado! Quote Link to comment Share on other sites More sharing options...
Gitgrillin' Posted June 23, 2017 Share Posted June 23, 2017 Well done sir Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 23, 2017 Share Posted June 23, 2017 Looks mighty tasty! Congrats to ya. Keep up the great work. Quote Link to comment Share on other sites More sharing options...
nstigator Posted June 23, 2017 Share Posted June 23, 2017 @NeroPrime you said it came out a little dry. The only time I've had this happen with a pork butt is when I forgot to let it rest. Just wanted to see if perhaps this could have been your issue as well. I don't inject my pork butt, but I do wrap mine in foil and add apple juice after it's been cooking for a while (after internal temp gets to about 150 degrees), and I leave it wrapped until it's probe tender. I don't believe that is necessary for a moist and tender pork butt though. Quote Link to comment Share on other sites More sharing options...
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