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My first pork butt cook

EggRacerEggRacer Posts: 400
edited November -1 in EggHead Forum
I've been egging for 1 1/2 years and had yet to try a pork butt. I just wasn't looking forward to a low and slow overnighter plus I hadn't seen what I would call a nice looking chunk of pork butt at our local grocery. Well the heavens aligned. I saw a cooking show that cooked up a wonderful looking pork butt in a ceramic cooker in 4 hours and I found a nice looking chunk of pig at the store.[p]I decided to try the 4 hour cook which sounds like heresy the way most everyone here cooks a pork butt. I rubbed it with some Tabasco Chipotle sauce and dusted it with Shaking the Tree. I got the egg up to 330-350, threw in a large handful of Jack Daniels smoking chips and cooked it indirect for four hours. It finished with a beautiful and very flavorful bark, a nice smoke ring, and was a moist pullable consistency.[p]This is a cook I'll do more often if I find some good pork. It's hard to imagine it tasting any better if cooked longer. No pics this time it was destroyed too fast. Now I know why everyone cooks multiple pork butts and does it often.
XLBGE & LBGE
North Richland Hills, TX

Comments

  • JeevesJeeves Posts: 461
    EggRacer,[p]How much did it weigh?[p]What was the internal temp when you pulled it?[p]I may try this, but most Pork Butts are low and slow and take 15-20 hours..[p]Are you in Texas? I already stocked up, but I'm going back to Central market for more - Birkshire Pork Shoulder, bone in, $2 off = $1.49 per pound.[p]I plan on doing two of them this weekend. Your's sounds good... What I don't like is a HARD bark, especially when pulling the pork. Some suggest cutting the bark off first so it pulls better.[p]-Jeeves
  • BurntRawBurntRaw Posts: 565
    EggRacer,[p]That is the best thing about cooking - do it the way you like.
  • EggRacerEggRacer Posts: 400
    Jeeves,[p]It weighed right at 5 lbs and was 185 to 190 when pulled off the grill. I found this one at Tom Thumb and yes, I am in North Richland Hills, Texas (DFW metromess). The bark may be a bit harder than you like but it wasn't extremely hard or dried out. You might try it at 300-325 for just a while longer. Think I'll experiment a bit more myself with time and temp although I really liked the results on this one.[p]Looks like I need to look at Central Market in Southlake. I just don't get over there that often. Tom Thumb usually has 2 to 4 pounders that have too much fat or too large a bone. Finding a nice sized one with the right amount of fat and bone is difficult.
    XLBGE & LBGE
    North Richland Hills, TX
  • EggRacerEggRacer Posts: 400
    BurntRaw,[p]I'm still just amazed at how versatile the Egg is for cooking. It's dang near impossible to screw up anything although I did once. There are so many different things you can cook and many different variations if you like being adventurous.
    XLBGE & LBGE
    North Richland Hills, TX
  • JeevesJeeves Posts: 461
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    <p />EggRacer,[p]Looks like I'm going to Central market after work today. I can't stand the gunk that is left on the grid after doing a butt of a brisket.[p]For the butts, i'm going to try a silicone roast rack. They have these online, at some kitchen stores, and Central Market. There is an oval one and a rectangular one. Clean-up will be a breeze after roasting them directly in a drip pan.

  • EggRacer,
    I never get that hard bark like the others. Mine are not even black like some of the pics I see here. I usually pull mine half way through a cook and wrap them in foil and finish that way. It seems to help them finish quicker. They still stay juicy and the ends are no burnt then say a medium rare steak.

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