Twin Boston Butts - 11/25/99

Today is Thanksgiving. My wife wanted a traditional Turkey done in the oven with stuffing and all the other trimmings. So while I should be making Turkey, my BGE is occupied with Beef Jerky. 

This evening at about 8pm, it will be time to put on the 2 Boston Butts pictured on the left. They have been covered in regular mustard and JJ's rub and will spend the next 10 hours in plastic in the fridge. The Original Recipe - The Method

09:05pm - They are on the grill. Dome temp at 140* and slowly rising. I'll put the polder in tomorrow.

10:30pm - Dome temp stabilized at 210*, bed time.

3:00am - Still at 210*

05:00am - Dome temperature is 220 degrees. I opened the dome long enough to insert the probe and take this picture. The color is really starting to look great. 

08:30am - Dome at 210*, internal temp at 158*.

10:30am - Dome at 210*, internal temp at 180*. It will probably be done before dinner tonight at 6pm.

05:30pm -- ready! And would you believe, tonight's dinner is on the table. JJ's rub with a little cayenne pepper added is great! I shredded both roasts - again the pictures don't do the taste justice. 

Good Friends, Good Food & Good Drink. Life is GOOD!

The best indicator of taste... when my kids went home today they both took bags of leftover pulled pork. We didn't send it all, I saved a little for tonight.

Leftovers

12/02/99 - I reheated a little of the pulled pork. As per the suggestion from Smokin Bob (who credits JJ), I placed it in plastic (small freezer bag) and nuked it in the microwave - 30% for 6 minutes - checked it 1/2 way through -- almost as good as the original. 

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