Boston butt steaks....help?!
i am also out of gas for the grill so i cant make it there!
Answers: what are the best ways to cook a boston butt steak from your personal experience? we are having it tonight and i wanted to cook it the best way possible? any solutions?
i am also out of gas for the grill so i cant make it there!
This Quick Cook method is used by some BBQ Champions in competitions.
For those of you that can maintain a smoker temp of 350 degrees,
here is a method you should try if you do not have 12-15 hours to smoke a Butt.
Boston Butts smoked in 5 hours!!!!
You can use the same recipe for Beef Brisket!!!!!
Attention!!! Injecting is an option. I sometimes just rinse them off and add my rub, put in a pan, add a beer and throw on the smoker.
I inject right through the plastic on these Butts to keep from making
a mess. I inject them until they are FULL of liquid.
2 Cups Apple Juice
2 Cups Water
1 Tbs. Rub
1/4 Cup Cider Vinegar
I put my rub on and let them come up to room temperature while I get my smoker cranked and up to 350-375 degrees. I usually let it go to 400 because it will drop off when you load the meat.
Like all my meats (except ribs), they are in aluminum pans. There may be so much liquid seeping out of them while they are resting on the counter that you may not need to add any liquid (beer) to the pans.
Put them on the smoker and get it back up to 350 if it has dropped off lower than that. You will probably have to really throw on the charcoal and wood to get that 350 temp.
At 2 hours they look like they have been smoking for about 8 hours at 225!!!!
Cover them with foil at 3 hours.
Cook them for about another 2 hours.
I take them off at 4.5 - 5 hours hours or when they are 195 degrees internal. I cover them with foil and let them rest for about 1 hour and I pull them at about 200.
This BBQ is as good as any I have ever smoked. Don't have 15 hours to smoke? Try this method. Same results!!!!!!!!!!!!!
Option:
Rub
3 Tbs coarse ground/cracked black pepper
3 Tbs dark brown sugar
3 Tbs paprika
2 Tbs kosher/sea salt (don't use table salt)
1 Tsp cayenne pepper
Mop
1 C Apple Cider Vinegar
1/2 C Water
1 Tbs coarse ground black pepper
1 Tbsp kosher/sea salt
2 Tsp vegetable oil
As a former chef they need a bit of care, slower cooking is best, the muscle is a lot denser like a chuck or blade steak in a beef item, or shoulder lamb chops also. You can grilled them but do them on a lower heat, and put the lid down to keep the heat in.
I would put the one side on hotter and brown them then transfer it to the cooler side on low, and let them cook for 20-30 minutes, a sauce is nice to add flavour.