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Beautiful Boston Butts

Gator Bait Gator Bait Posts: 5,244
edited 4:53AM in EggHead Forum
 
In the beginning there was fire . . . and several large chunks of apple, cherry and mesquite for smoke mixed in. The DigiQ dialed in at 210º and the egg indirect.
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. . . then there was this nifty little orange sticker I put on the fan to my DigiQ II so I could see it going around. :cheer:
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One of the resident Mockingbirds came down and kept me company.
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The butts hit the egg running . . .
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. . . and hardly did anything for the longest time, 2 hours in.
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. . . six hours in.
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. . . 12 hours in.
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. . . 22 1/2 hours in and they finally hit 200º internal.
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I started with Cowboy lump up to the very top of the fire ring! DSCN7737A_640.jpg

Falling apart tender and juicy . . .
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That is the largest bowl I have, I think it is something like 4 liters. That's a lot of pulled pork!
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The End.
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I originally had the DigiQ set at 225º but it seamed a just a bit high so I set it back to 210º. At the end I set it up to 260º for about the last half hour. The internal was up to 193º and I pulled them from the egg when they hit 200º.

I haven't done anything to the pulled pork yet. Before I chow down I will mix Blues Hog BBQ sauce with Sonny's Sweet BBQ sauce, 50/50 and lightly sauce the pork. A little salt would help, it is pretty bland the way it is now. I may try adding a little splash of Coke, I hear it does good things. Served on a bun with some Cole slaw on top it should hit the spot. ;)

Have a great week All,

Blair


 
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Comments

  • HossHoss Posts: 14,600
    YUMMMM-YUMMMM!!! Nice job.They are beautiful. :)
  •  
    Thanks Hoss, I hadn't done pulled pork in a very long time. They were long over due.

    Blair

     
  • MaineggMainegg Posts: 7,787
    I thought I smelled something on the breeze this after noon... and we were not invited :ermm: :huh: so close yet so far.....
  •  
    I could smell them from anywhere in my yard, I bet I had a lot of neighbors feeling the same. :lol:

     
    Blair

     
  • Nice looking butts, Gator, but that spinning fan is a little disconcerting. I thought it was the HAL-9000 for a second there.
  •  
    Thanks, actually the reason for being able to see the fan running is cause I can't hear it. At least now I know if it is running. :)

    Blair

     
  • Jupiter JimJupiter Jim Posts: 2,624
    Hi Blair,
    Looks like ya nailed it 100%
    Jupiter Jim

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  •  
    Thanks Jim, I don't have the fixings for sandwiches so I mixed up some sauce and added that and a little salt and nuked it in a Pyrex bowl and I have to admit I think you are right. Your suggestion of a little Coke sounds right on the money as well. This is good stuff. On a nice bun with a good Cole slaw . . . heaven! :cheer:

    Blair

     
  • NC-CDNNC-CDN Posts: 703
    Bump that baby up to 250. That's a longgg time to wait. :lol:

    They look tasty as can be. I enjoyed some of that today myself. Only did one though. And that is plenty of meat for us.
  •  
    Thanks, I have to admit, 250 would be nice but this worked so well I don't dare change anything. The DigiQ did a lot of the worrying. It nails what ever temp it is set at and I just glance at it now and then. I have always done one butt also but I got these at Sam's where they come two to a package. Tomorrow I get out the FoodSaver and freeze most of it.It will be a while before I have to do it again. :)


    Blair

     
  • Jupiter JimJupiter Jim Posts: 2,624
    Glad ya liked it, and 259 will work well for you.
    JJ

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • elzbthelzbth Posts: 2,075
    Excellent! The look perfect... :) Nothing better than fresh pulled pork - I've yet to re-heat any that tastes half as good as it does when you first pull and sauce... ;)
  • FlaPoolmanFlaPoolman Posts: 11,672
    Nice butts but that spinning fan,,,, can you say flashbacks :whistle: :laugh: :laugh:
  • 2Fategghead2Fategghead Posts: 9,623
    All right Blair that's a bunch of pulled pork. Cindy and I are still eating on 20 pounds from a while back. You will be eating good when ever you want. :P
  •  
    Thanks Pat, I have a lot of neighbors that would find flashbacks a good thing. :lol:

    Here, does slowing the fan down a little help? :laugh: :laugh: :laugh:
    DSCN7694A_640.jpg

    Blair

     
  •  
    Thanks Elizabeth, I have to freeze so I will be finding out about what you say about re heating. I'm not putting anything on it till after I defrost, that might help. ;)

    Blair

     
  •  
    Hey Tim, I agree, I'm not going to have to do butts again for a while. Good thing, I'd rather sleep. :laugh:

    Blair


     
  • Blair, you won't have to cook for several months unless Pat drives over to visit. The butts look tasty! :)
  •  
    Thanks Rebecca, I think I would go crazy if I ate pulled pork that often. The price of steaks is going up and the quality is going down this winter so I have been looking for alternatives. I may have to explore chicken wings next. :)

    Blair

     
  • Egg JujuEgg Juju Posts: 658
    Looks delicious... I could eat a sammich of that any day.
    Large and Small BGE * www.quelfood.com
  • Thanks CC, I see a good supply of sandwiches in my future. This is the first overnight cook I have done in a loooong time, I don't see another one any time soon. :lol:

    I used a lot of smoke wood on these as it is a small fire and only small amounts of the smoke wood would be burning at any given time so these have great smoke flavor to them. These have the great flavor that can only come from charcoal and smoke woods. Theres no other way to get it.

    Blair


     
  • The pork looks great, Blair. Love it, and the sauce mix sounds good too.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Mr HollowayMr Holloway Posts: 2,034
    Nice job Blair
    The butts look perfect :)

    Shane
  •  
    Thanks Faith, that sauce combination is becoming my favorite quickly.


    Blair


     
  •  
    Thanks Shane, I can sleep easy now that job is done! :laugh:

    Blair


     
  • Gotta say. That meat looks amazing!

    What are those wiggly things in your firebox?

    2011-02-14_100351.jpg
  • WOW that's a LOT of butt right there! Looks great!
    I've got one in the fridge, ready to go, I've just got to find the time I can be home long enough to watch it.
  • they look great. what size were the 2 shoulders?

    thanks!
  •  
    That is a Turbo Grate from BBQ Guru. I can't really compare it to the stock charcoal grate as I have only used this. I have always had good air flow with it and if I want to do a quick cook like a steak and there is enough lump left in the egg I will rap on the top of the Turbo Grate sideways to knock any ash build up down through it and fire it up. The only time I have ever had air flow issues was if I dump the dust from a particularly bad bag of lump in and really plug up the works. I never use a wiggle wire but have an old stainless CB antenna about a meter long that I can poke air flow holes down from the top with, that almost always gets things up to where they belong.


    Blair


     
  •  
    Thanks, I used my DigiQ and still watched it pretty close. They do take a lot of time. If you work close to home a CyberQ II would come in handy. :)

    Blair


     
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