04/07/2000 - Boston Butt

2/9/2002 - Boston Butt
The Method
	8:00am - This time we're starting with a 7.88 lb Boston Butt. Step one was to cover it with Memphis Rib Rub, then I added a generous layer of cheap yellow mustard. The game plan is to put on the BGE at about noon today. Most of the finished product will be saved for tacos and Enchiladas
	11:30am - Starting win a full load of lump - the two little white spots in the center are Weber fire starter cubes.
	12:15pm - the BGE is stabilized at 225 degrees dome temp and we are ready to start!
	6:00am - off the BGE. The temp remained constant through the night. When I look at 4am. the dome temp was at 240 and the internal was 188 degrees. Using a fork on each end, I lifted from the BGE to the cutting board. I have started putting the fat cap down - when removed, the remaining fat cap stays on the grill.
	After the pull, I had a nice stack of pulled pork - and of course, a pulled pork sandwich for breakfast. As I mentioned earlier, most of this will be reserved for the future as it reheats perfectly and works great in for tacos and Enchiladas.
	I started with a 7.88lb Boston Butt and this was the amount of waste after the pull. I have to give credit to my butcher, it was a great butt!
	Life is GOOD!
Previous Cooks... 10/14/1999 11/25/1999 04/08/2000 08/20/2000 12/15/2001