Boston Butt - Your Next!

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8 years 8 months ago #1862 by barry593
Boston Butt - Your Next! was created by barry593
Hi all,
Thanks first off to your responses and advise, really made me research a LOT!. Put my first NY strip to age today in a dry bag after many 14 day cheesecloth primals and can't wait. Getting the biggest Boston butt I can find in the morning for pulled pork and gonna dry bag that baby too. The dry aging of pork is almost the same as beef with the exception of smoking for pork, and the butt will be smoked at 12 hour cooking so there you go! I've read a few posts here about aging pork and "good mold"...this isn't cheese. Will post all results.

Barry

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8 years 8 months ago #1865 by RRP
Replied by RRP on topic Re:Boston Butt - Your Next!
Barry-

Just so happens that last night I pulled a pork butt off my BGE that I had smoked low and slow for 21 hours - it started out at 7.5 pounds and turned out GREAT! Now for a question...I have never heard of aging a pork butt let alone aging pork at all! You care to tell us more? Thanks!

Ron

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8 years 8 months ago - 8 years 8 months ago #1868 by barry593
Replied by barry593 on topic Re:Boston Butt - Your Next!
Ron,
You never had an aged ham from a smokehouse or a "country" ham or bacon? Those are cured by the age old rubbing down with salt, hanging in a temp controlled smokehouse and slowly smoked. It is the same basic principle...moisture relase and the salt and/or sugar along with the enzymes do their thing. Nice to see someone else enjoys making pulled pork...try doing that Sous-vide!LOL.

Barry
Last edit: 8 years 8 months ago by barry593.

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8 years 8 months ago #1870 by RRP
Replied by RRP on topic Re:Boston Butt - Your Next!
sure - I've had smoked, cured ham - it's just that personally I avoid adding much salt to my raw pork butt until just before going on my smoker/cooker. In the past when I've rubbed and salted butts for 24 to 48 hours first I've never cared for the hammy taste that has caused. While I love ham I also just prefer the natural taste of traditional pulled pork.

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8 years 8 months ago - 8 years 8 months ago #1871 by barry593
Replied by barry593 on topic Re:Boston Butt - Your Next!
Ron,
This butt is going to be an experiment only. I guess I was a little overboard on the subject line. Salt was used way back to deter mold. That - I hope is where the drybag comes in. I would not like to see the results of a salted skin against a drybag polymer. This butt will not be seasoned or smoked until cook time. I wanted to start with a butt because it's the worst cut of pork that can be turned into something wonderful as you well know. If it works then maybe a ham. By the way 21 hour for a butt...sure would like to taste some of the bark that came off of that! What temp did you use? The 7 -8lbs I have done at 225 usually take 12 - 14 hours in a Weber smoker fired with natural lump. You are in IL, the BGE holds good steady temps there? I live in RI and if the BGE holds those temps in your weather it would be worth the investment.

Barry
Last edit: 8 years 8 months ago by barry593.

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8 years 8 months ago #1874 by RRP
Replied by RRP on topic Re:Boston Butt - Your Next!
barry593 wrote:

Ron,
... By the way 21 hour for a butt...sure would like to taste some of the bark that came off of that! What temp did you use? The 7 -8lbs I have done at 225 usually take 12 - 14 hours in a Weber smoker fired with natural lump. You are in IL, the BGE holds good steady temps there? I live in RI and if the BGE holds those temps in your weather it would be worth the investment.

Barry


Barry,

First about the bark - YES it was WONDERFUL! And it was what I call the chef's reward! :laugh: I used a home made rub recipe that Pat and I have enjoyed for years - it's not my recipe, but one I've modified to our liking over the last 12 years. I also use the (pssssssssst hush hush hush trick of yellow mustard smeared on the raw butt to bind the rub)

Then with the BGE I used lump charcoal of course and then for smoke I used hickory chunks scattered throughout the lump to catch on fire and smoke over the many hours, plus 3 handfuls of apple chips to get the smoking kick started after stabilizing my egg at 225° and putting the butt on.

As for holding a steady temp here in IL let alone in AZ or AL or RI - that's one of the many advantages of a ceramic cooker - it retains and levels out the heat. This cook of 21 hours was without refilling the lump - I've gone as long as 28 hours on the same single load and then still had enough fire power leftover to cook hamburger.

I don't want to sound like a bge sales person since I'm not, but with 4 of them sitting on my deck for the past 12 years you might say I am a believer! :laugh:

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