You are replying to: Boston Butt
Your Name

Message Text

Enter this code before submitting.
This will help reduce the amount of SPAM we receive from programs that automatically complete these types of forms.
Topic Title: Boston Butt
Created on November 26, 2008 at 09:57 PM

Sean

Tonight I decided to try a new method of cooking a Butt on the Holland. Placed a 7.7lb bone-in Boston butt, fat cap down, in a disposable aluminum pan with Holland Rump Shake seasoning and mustard/57 sauce rub and covered with aluminum foil. Cooked to temperature (180 degrees) in the pan with all the wonderful juices. At this point I removed the butt from the foil pan and placed on the grate for 6-8 mins to sear or form a crust. Not surprisingly, this worked very well. Perfectly moist fall off the bone in the middle with a nice Rump Shake bark on the outside....Try it!

Luke

Did you fill the drip pan with water while cooking?

Blake

Is the butt done once it reaches 180 internal or does it need to stay at the temp for a while?

Kevin

This butt recipe worked great! Best pulled port I've ever eaten and so easy to do.

Luke

aprox. how long is the cooking time?

Sean

Cook to 180 degrees no matter the time! Depends on the temp of the grill and the temp of the meat you start out with.

Sean

No water in the drip pan for this recipe.....thanks