Grilling & Recipes: prepping a boston Butt

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	Name:	John C -
	Subject:	prepping a boston Butt
	Date:	4/1/2010 10:21:48 PM

Before I put the rub on it, I take a knife and cut away all of the slabs of fat from the outside of the butt. Usually there is a layer on the bottom side that is like 1/4 in think. I saw that off, plus any tags of fat that are hanging on. There is usually plenty of marbling inside, so IMO the taste is not affeted but it makes the butt less fatty and easier to heat up.

I take it out of the fridge wrap it thoroughly in saran (vs microbes), and let it sit out and warm up a bit, so I am not putting 40 degree meat on the smoker.

I also slather cheap yellow mustard all over it, then put on the rub. You can't taste it, and it makes the rub stick so much better. Plus when the butt has warmed up a bit, it allows me to really push the rub into all nooks and crannies.

Other messages in this thread:

View Entire Thread

Of Butts and Shoulders - Talullahhound - 3/22/2010 9:46:54 AM

Of Butts and Shoulders - Ulysses E. McGill - 3/24/2010 4:55:43 PM

Of Butts and Shoulders - lakngulf - 3/24/2010 5:25:24 PM

Hey, Lakngulf>> - Mack - 3/24/2010 7:57:00 PM

Hey, Lakngulf>> - lakngulf - 3/24/2010 8:43:10 PM

Hey, Lakngulf>> - Mack - 3/25/2010 12:33:31 PM

Simple is Better - lakngulf - 3/26/2010 1:31:21 PM

prepping a boston Butt - John C - 4/1/2010 10:21:48 PM

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