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Boston Butt - Take 1
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Okay, I've had this egg of mine for a few months, time to grow a pair and smoke somethin'...
Exhibit A:
Boston Butt - 8.73 lbs ($2.49/lb @ Tucker Meat Market) / yellow mustard (as a binder) and rubbed with Dizzy Pig's Raising the Steaks.
Exhibit B:
LBGE - Kick Ash Basket, Royal Oak / Rockwood Lump, BGE Apple Chunks (dry) / Cyber-Q Wi-Fi
Will be lighting the fire @ 11pm eastern with plans to put it on at midnight.
Exhibit A:
Boston Butt - 8.73 lbs ($2.49/lb @ Tucker Meat Market) / yellow mustard (as a binder) and rubbed with Dizzy Pig's Raising the Steaks.
Exhibit B:
LBGE - Kick Ash Basket, Royal Oak / Rockwood Lump, BGE Apple Chunks (dry) / Cyber-Q Wi-Fi
Will be lighting the fire @ 11pm eastern with plans to put it on at midnight.
Comments
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Looks like you have a solid plan. Looking forward to results.
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Curious how the seasoning works on pork, let us know.Jacksonville FL
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You'll be lovin the pulled pork by mid morning. If it's bone in, when the bone pulls free without resistance you're in the sweet spot. Enjoy and waiting for results.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Keep us up to dateGreen egg, dead animal and alcohol. The "Boro".. TN
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Wait just one damn minute here! Had it a few months with no L&S? Blasphemy I tell ya
Good luck man. Will watch this one. FWIW Pork Shoulders/Butts are very forgiving. No worries.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
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Oh, I've had low and slow - very first cook was some pork spare ribs. I've also done a beef tenderloin and beef prime rib roast (pics available upon request).NPHuskerFL said:Wait just one damn minute here! Had it a few months with no L&S? Blasphemy I tell ya
Good luck man. Will watch this one. FWIW Pork Shoulders/Butts are very forgiving. No worries.
Eric "GuitarEC"
Metro Atlanta Area -
Looking forward to seeing the plated stuff. Have a good cookSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
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Figure I'll let it go another hour or 2 before I take it off.
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Very nice..Sounds like its gonna be good.Greensboro North Carolina
When in doubt Accelerate.... -
About 1 hour left before I call it "done"... -
... and it's out - BGE shutting down, and letting the beast rest...
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Bone pulled clean, and shredded very easy - now, just need to gather sauces, sides, and some King's Hawaiian Rolls... See you after the food-coma...
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Great looking pulled pork. Your first butt was a success. I would love a KH pulled pork slider right about now.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I got both standard rolls as well as their sandwich rolls, along with a variety of sauces. I myself had some Carolina style sauce with dill slices, carrot raisin salad, and some potato chips with a light beer to wash it down.
Looking back, I may foil my next butt to lock in the juices and stop the smoke after a couple of hours. -
That's my son in law boys... I'm proud of him! Looks Great Eric, save me some!LBGE, AR. Lives in N.E. ATL
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How DID it taste with ostensibly a steak rub? Someone else asked as well.LBGE, AR. Lives in N.E. ATL
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Looks great!
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It was good, I think the fact that I had apple chunks mixed throughout the lump, and a drip pan with a 50/50 mix of Apple cider vinegar and water under it helped keep the flavor colored distinctly "pork". Next time, I will have a more "pork-centric" rub on hand...
Eric "GuitarEC"
Metro Atlanta Area -
Lotta folks here I recall. do not have liquid in their drip pans on long l&s's . I think I remember that. You mentioned potentially foiling at some point on next one. Not sure about need for that. If it got dry'ish, ironically HAVING LIQUID in the drip pan might have contributed. (I know it evaporates and without the cyberQ you mighta had temp stability issues) Regarding the rub, I don't think Dizzy makes a bad rub so not surprised the steak rub worked. Bravo!LBGE, AR. Lives in N.E. ATL
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Sorry, but my wife gets first nibbles on my butt...Mike_Hauchertz said:@Guitar EC I like your butts -
Really nice looking pork, I can almost taste it! I agree about reducing the amount of apple wood and adding moisture (cheap beer and chicken stock), guess I'll need to mosey over the BGE store for some Pecan chunks and Dizzy rub.
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Nice post. looks good from hereLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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All around winner. Nice pics, nice cook!
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Thanks - was a winner all around. All who sampled / consumed gave it high marks. In fact, my boss asked me (and offered to pay me) to make him 10 pounds for his family's Mother's Day Feast.
Looks like I'm firing the 'ole Green Goddess up again this weekend.
Eric "GuitarEC"
Metro Atlanta Area
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