Direct Butt

BluesnBBQ

As I had planned to, I did a butt (about 5 lbs) direct on the 4th of July. I got the idea fom a recipe from Smokestack Lightning (which I've posted about before). I started it out with no rub, fat side down for about an hour. Then I salted both sides and cooked it about 10-11 more hours at around 250. The recipe said to turn it every 15 minutes, but I turned it more like once an hour. I didn't use a polder, but I checked it with an instant read thermometer a few times. I think it got up to about 180 when I took it off. It pulled pretty good, without too much leftover fat. No crust, of course, but I think the fat dripping on the coals added some flavor. [p]I might try this again next time I do a butt, but with a spice rub. I learned a couple of things from this: a) with a low temp cook on the Egg you really don't need a drip pan and b) you can get good pulled pork without an overnight cook.