Jim’s Bar & Pig Shack: Boston Butts

Well, Big Jim’s back with another tutorial. This one’s on his method for
preparing two whole 20 pound +/-pork butts (Boston Butts) on his 36″ patio. This video is
really about “Patience.” Letting the temperature climb to the required
high, the meat cooking properly, and knowing the temperature differences.
Plus, assuring that all you see is that important clean heat once the
chimney smoke is gone. Timing is key to get that beautiful bark finish.
Jim shows the results of the marvelous reverse flow as it atomizes the
drippings and sends it back around, saturating the meat. By the time he
removes the pork butts, you’ll have savored it all. Watch and then put your
patience to work on your Lang!

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