The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Boston Butt – Your Next! › Re:Boston Butt – Your Next!
This butt is going to be an experiment only. I guess I was a little overboard on the subject line. Salt was used way back to deter mold. That – I hope is where the drybag comes in. I would not like to see the results of a salted skin against a drybag polymer. This butt will not be seasoned or smoked until cook time. I wanted to start with a butt because it’s the worst cut of pork that can be turned into something wonderful as you well know. If it works then maybe a ham. By the way 21 hour for a butt…sure would like to taste some of the bark that came off of that! What temp did you use? The 7 -8lbs I have done at 225 usually take 12 – 14 hours in a Weber smoker fired with natural lump. You are in IL, the BGE holds good steady temps there? I live in RI and if the BGE holds those temps in your weather it would be worth the investment.