21
Auburn Culinary Center / Re: Butt Stuff
« Last post by Snakebite on October 18, 2024, 12:31:18 PM »The shoe box under the bed should be ready enough for another Egg!
This is what I am going to try to do. Stolt from https://lanesbbq.com/
"Ingredients
Rub of choice
1 bone in Boston Butt (8 - 10lbs)
Olive oil or Mustard as binder
Apple Cider Vinegar
Brown Sugar
Sauce
Directions
While the Boston butt is still cold from the fridge - Trim the fat cap down to about an 1/8 of an inch
Using a binder (Olive oil or Mustard) rub the binder over the entire butt and season well with Rub
Set smoker to 275 degrees and place the seasoned butt on the smoker fat cap up and smoke 6 - 7 hours or until the internal temperature reaches 180.
Once the internal temperature reaches 180 - remove and wrap with foil (or butcher paper) and place back on to the smoker for 1 - 2 hours until the internal temperature reaches 205.
Once the internal temperature of the butt reaches 205 remove and rest for at least 1 hour, wrapped in foil in the yeti.
In a large bowl add ½ cup apple cider vinegar, ½ cup brown sugar, and a tablespoon of Rub. Using heat resistant gloves and food safe latex gloves - Remove the bone from the butt and begin pulling the meat to the consistency you prefer and place in the bowl. Once you’re done pulling, pour the leftover juices in the bowl. Mix together and you’re ready to eat."
This is what I am going to try to do. Stolt from https://lanesbbq.com/
"Ingredients
Rub of choice
1 bone in Boston Butt (8 - 10lbs)
Olive oil or Mustard as binder
Apple Cider Vinegar
Brown Sugar
Sauce
Directions
While the Boston butt is still cold from the fridge - Trim the fat cap down to about an 1/8 of an inch
Using a binder (Olive oil or Mustard) rub the binder over the entire butt and season well with Rub
Set smoker to 275 degrees and place the seasoned butt on the smoker fat cap up and smoke 6 - 7 hours or until the internal temperature reaches 180.
Once the internal temperature reaches 180 - remove and wrap with foil (or butcher paper) and place back on to the smoker for 1 - 2 hours until the internal temperature reaches 205.
Once the internal temperature of the butt reaches 205 remove and rest for at least 1 hour, wrapped in foil in the yeti.
In a large bowl add ½ cup apple cider vinegar, ½ cup brown sugar, and a tablespoon of Rub. Using heat resistant gloves and food safe latex gloves - Remove the bone from the butt and begin pulling the meat to the consistency you prefer and place in the bowl. Once you’re done pulling, pour the leftover juices in the bowl. Mix together and you’re ready to eat."