The first Pork Butt I have ever cooked (pics)

Sonny3

I hate to admit this, but I am cooking the first butt I have ever cooked in my life.  It took the BGE and you guys to put me in this position to cook one.

I rubbed it yesterday with a mixture of Meat Church's Honey Hog BBQ and Bacon Rub.  Both my visiting Cajun buddy and I liked the sound of the combination.  It was in the fridge for about 20 hours.  Damn it smelled good even before it went on the egg.

The  9 pounder went in the egg about 7 this morning.  Pretty much been consistent with the grate temp at about 225-240.  I hit the 170  stall at about 7 hours.  About 20 minutes ago I foiled it.  Temp has started to move up.

I couldn't help myself and opened it to take a few pics.  The temp recovered quickly as I only opened it for about 10 seconds.

On the EGG


At about 4 hours


At about 7 hours


Looked even better when I foiled it but I didn't want to take the time for a pic.

Thank you all for the input and very valuable info provided to set me up for this.

pgprescott

What lies ahead is pure goodness. Mmmm!

Durangler

That's a beauty! I'm sure ya'll are going to love it!
It won't be your last either! 

YukonRon

Won't make mad if that somehow shows up on my table! Awesome cook on one of my favorites!

SciAggie

I'll probably get hazed for asking this, but I've never cooked a pork butt either. Do you ask for "pork butt" at the butcher, or is it called anything else. I apologize for my ignorance. 

Sonny3

@SciAggieDon't know about the others but the label on mine said Butt.

Thank you guys for the encouragement.  But I do have a question now.

At what temp should I pull it while it is in the foil, towel rap it and put it in the cooler? It is sitting at 187 right now.

 Dinner time is flexible. BTW I am about as nervous and excited as a long tailed cat on a porch with a bunch of people in rockers.

SciAggie

Thanks @Sonny3

Satch_Q

I'm right there with ya thanks to all the fine advice on this forum. Did my second butt overnight last night. It's currently in ftc. Sitting here looking at your pics along with the smell of my own cook I nearly can't stand it anymore but swmbo says I have to wait. Anyway, that looks like a killer cook you're having!

jaydub58

@SciAggie, don't worry about apologizing for "ignorance".
Just remember, the only dumb question is the one you don't ask.  Can't get an answer for that one.
Great looking cook, BTW.

pgprescott

SciAggie said:

I'll probably get hazed for asking this, but I've never cooked a pork butt either. Do you ask for "pork butt" at the butcher, or is it called anything else. I apologize for my ignorance. 

I like the "Boston Butt" cut. The bone is flat and runs through the cut. Others are "picnic" roast. I like the Boston. 

Mattman3969

Sonny3 said:
But I do have a question now.

At what temp should I pull it while it is in the foil, towel rap it and put it in the cooler? It is sitting at 187 right now.

Normally for pulling it will be any where from 195-203 or so.  Best test is when it probes like buttah or the bone wiggles free very easily.  

Cookbook_Chip

Looks awesome!  Gotta post your plated shots too. As far as cuts, the butt and picnic together are the full shoulder. The butt is the upper part, picnic is towards the front leg. What I like about picnic, which I am doing tomorrow , is normally one side has skin. I cut it off and rub the inside and cook along side the meat. Turns into amazing crispy "cracklin'" oh, mamma. Can't wait to see your finished product!

Sonny3

Butt pulled at 194. FTC now. Waiting on wife to get home from shopping. MAYBE!!

Durangler

Mattman3969 said:

Sonny3 said:
But I do have a question now.

At what temp should I pull it while it is in the foil, towel rap it and put it in the cooler? It is sitting at 187 right now.

Normally for pulling it will be any where from 195-203 or so.  Best test is when it probes like buttah or the bone wiggles free very easily.  

What @Mattman3969 said. 
I run mine between 200 & 205. Let it set on the counter for 15 to 20 minutes. If you still have time foil it, wrap a towel around it & put it in a cooler for a couple hours  (FTC). The juices will redistribute and it'll pull very nicely. If your outta time you can pull after a 30 minute rest on the counter.
Enjoy.

BIll-W221

That looks great !!!!  I'm sitting at a 163 stall right now, started at 10 AM. When this one is done I'll put a second one on to cook overnight for a party tomorrow. I'm using Meat Church for the first time too, if it tastes half as good as it smells it's going to be amazing !!!!

Sonny3

Lost power with storms so my final pics of the Butt were delayed.  This was great pulled pork.  I would have to say that it was probably some of the best I have eaten.  Most of my experience with pulled pork has been in BBQ joints, so my experience has been limited.

But I can say with great belief that I won't be eating too much pulled pork out anymore.  My wife feels the same way.

My next goal with Pork Butt will be to try and learn the "Money Muscle" techniques so we can have some of the slicing as well.

It was a simple but great meal.  The pork was paired with potato salad, baked beans with shredded pork and some homemade Cajun Shrimp Gumbo courtesy of my cajun buddy who has been visiting from Baton Rouge.

We had a blast today sitting around watching the temps and drinking adult beverages.  Very relaxing day and topped off by a great meal.


This was the beginning of taking the bone out.  It slid out like a hot knife going through butter.  The missing pieces were the taste test that got out of control.


Sorry about the pic being sideways.  I guess the site doesn't like landscape layouts.  I will remember that next time.

Thank you all that provide input along the way on this cook.

BIll-W221

That's a fine looking meal right there !!!!!

SciAggie

That looks great!

Satch_Q

Looks awesome with a nice smoke ring too! I bet that was delicious!

SmokingPiney

Great looking cook and the entire meal looks great! 

Legume

Nice job - looks perfect!

YukonRon

Outstanding, my friend! Awesome cook, and great pictures too.

THEBuckeye

Ah.......Winning! 

Cookbook_Chip

Perfect! Great looking bark, too!

TCT

I love cooking butts and yours looks AWESOME!

scottn83

Looks awesome I did my first one a couple of weeks ago and it was great.  I have decided the big green egg has ended my trips to the pizza place and the BBQ pits

Sonny3

Thank you all for the comments and encouragement.  I was really pleased with the way it turned out.  It was much easier than I thought so you can bet Butts will hit my BGE fairly often.  In fact I have a 15 pounder in the fridge that may make its way to the egg next weekend.