Ok, so here is the deal.
The wife is up in Philly this weekend and after my ribeyes from last night I'm looking for an Egg project. Seeing the post by Tripmaker has convinced me I need to do my very first pork butt this weekend - especially given we're expected to have beautiful weather.
As I'm putting my list together for things to do/buy for this eggsperience, I have several questions I'd like to throw out to the Egg Braintrust.
I'm looking to pick up a 6-8lb pork butt and rub it liberally with a dry rub I've yet to create or buy. Any suggestions? If the BBQ Outfitters has Dizzy, I'm definitely picking that up as I've seen it appear in so many posts. Otherwise, I may have to improvise a bit. If anyone has an overwhelming love affair with a particular type of rub for this kind of cook, I sure would love to hear about it (unless it gets graphic... :lol: )
Second question - what kind of wood? I have mesquite and hickory in the backyard but have been dabbling with pecan recently and was considering picking up some more of that for this cook. Apple is also great but I'm wondering if it wouldn't give this kind of cook enough of the good smokey flavor. Anyone have any strong opinions on the wood?
Mop: for my ribs, I create a brown sugar, apple vinegar, and apple juice mob and mop the ribs once an hour. Right or wrong, I've had decent luck with this. I obviously won't be mopping the butt every hour as it cooks overnight but should I mop it first thing in the morning? If so, are there any good mops out there anyone would recommend
Lastly is temperature. I've seen varying posts on how folks have cooked their butts and have seen temperatures between 250-325. I plan to start the cook late in the evening and don't plan to eat until tomorrow for dinner so I was contemplating going a little cooler (~250F). Does that sound about right?
I have to admit I'm giddy in anticipation. I've done numerous briskets, ribs, and pizzas. Countless breasts of chicken, full chickens, and steaks. This is my first pork butt so I feel like it is almost a BBQ/Egg rite of passage. :laugh:
Lots of questions in here so any advice is welcome and appreciated!