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Good Day for Butts!

GfwGfw Posts: 1,598
edited 5:08PM in EggHead Forum
<p />From looking at the othet posts, there seems to be lots of butts on the BGE.[p]Yesterday at noon, I put two boston butts on my medium (5.9lbs and 5.4lbs) - each was covered with yellow mustard and Memphis rub. The lump was prepaded using the dump-and-pour method - temp last night at 9:30 was 270 degrees. [p]It's now 5:30am and the picture shows the status - internal temp 179 degrees and dome temp 265 degrees - Pulled Pork for Brunch - Life is GOOD! :~}
[ul][li]Gfw's BBQ[/ul]


  • Dr. ChickenDr. Chicken Posts: 620
    Nice my friend! Very nice indeed![p]I hope my two turn out as well![p]Dr. C

  • ChuckChuck Posts: 812
    Looking good!!! My first time doing a butt (6 lb) seems to be going well. Dome is at 240* and butts at 165* after 9 1/2 hours, should be a great afternoon.[p]Chuck

  • FireballFireball Posts: 354
    Gordon, the reason we see so many butt here is because they are very good to eat and are easy to do on the egg. I just introduced another friend to pulled pork yesterday. BGE may have another sale very soon. He was amazed at the taste and the simplicity of the cook.[p]It is great to have you posting picture again. They make me hungry however. Way to go!

  • GfwGfw Posts: 1,598
    <p />Fireball, don't mean to make you even more hungary, but I just finished pulling the second butt and packaging the end result - after a few PP sandwiches for breakfast! [p]Life is GOOD! :~}

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