Hey all.. In Melbourne and about to begin my low/slow journey on my GMG Daniel Boone. Looking at a Costco Boston Butt today and was wondering if it's any good, and what tips anyone can give me about trimming it up.
Thanks.
Boston Butt..
Re: Boston Butt..
I did one a few weeks ago. I didn't trim it at all, just rubbed it all over and straight into the GMG it turned out fine.
Re: Boston Butt..
Did one last weekend, trimmed off the fat cap, not necessary but we don't like it anyway.
Re: Boston Butt..
Love Costco butts.
Need a bit of a trim. No need to leave a fat cap due to so much fat running through meat. This is NOT a brisket.
Brine (salt rub 2hrs before), Rub, 250-275f until 160-170f then foil in Pan until 20(something). Chuck in cooler for and hour and shred.
F'ing yum
Need a bit of a trim. No need to leave a fat cap due to so much fat running through meat. This is NOT a brisket.
Brine (salt rub 2hrs before), Rub, 250-275f until 160-170f then foil in Pan until 20(something). Chuck in cooler for and hour and shred.
F'ing yum
Re: Boston Butt..
Here is how I did my last couple: https://pearce.id.au/recipe/pulled-pork-shoulder/