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We’re packing for our trip to Gatlinburg TN to attend Winterst 09. About 32 of us will caravan north on Friday morning to join thousands of other believers in the Smokey Mountains. Getting ready for this annual advernture is a year long process for our small church. Our young people participate in several fund raising events to finance the trip as well as other outings throughout the year. Our most recent money making project was the Boston Butt sale. On February 7 we smoked 166 Butts and the profit was over $1900 . How do you cook 166 Boston Butts in one day? Have lots of smoker grills and plenty of firewood. We had both. Start out by rubbing the butts with seasoning. Lawry’s Seasoning is good or you can make up your own batch, but that can get expensive. We used about fifteen pounds of Lawry’s (three five pound containers). Put the meat on the grill and cook for about forty five minutes to an hour, then one by one, remove the butts, wrap each one in heavy duty foil, and return to grill to cook for three to five hours longer. Keep a close watch on the fire. Try to maintain 350 to 375 degrees in the grilling compartment. In case of a grease fire, close all dampers and chimneys until grease fire snuffs out. In such case, air is your enemy. After three hours of steady cooking (maybe sooner), begin checking the temperature of the meat. Insert a meat themometer (digitals are more accurate and only costs about ten dollars at the hardware store) through the foil in two or three places. When the internal temp is 170 degrees or higher, the Butt is done. Remove from grill, drain some of the grease, and wrap again in heavy foil, bag it, place in cooler and when your customer drives up at the designated pick up time, collect their ticket (this is their proof of purchase) and hand them a hot off the grill Boston Butt. Sweet!
