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Tonight's Pork Butts On...Anyone else?

ForniaFornia Posts: 451
edited 4:58AM in EggHead Forum
My wife hinted on the fact that we are ‘low’ on vacuum packs of pulled pork in the freezer, so I was given the task of doing a few Butts. Oh yeah….Twist my arm there! I've won them over on pulled pork.

Anyone else doing any overnighters???

2 Pork Butts (approx. 7.5# each)
Fab 'Free' mixed with Apple Juice and overnight to thicken before injection.

Injected with the Fab Free, attempted to massage the butts (ha!) every 2 hours. 15 hours in fridge after injection.

Slathered in yellow mustard; then rubbed with my latest homemade rub, which I really like on the ‘dry’ taste test.

On the Egg....at 250. This is the first time I’m putting liquid in the drip tray under the butts. Not sure if there is a difference from reading a bit.

One the Egg at 11:00pm….again, without a Guru. I’ve had dome temp stable now for 1.5 hrs., so I should be fine through the morning. I'll be up for a while yet though. Fingers crossed!
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These Butts from Sam's had a 'different' shape to them??? More 'square' than all the others I've bought. Any thoughts?

Injected in the cryovac package.
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Comments

  • You have some nice looking Butt there! :ohmy: Post some done pic's
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • ForniaFornia Posts: 451
    Will do!

    Yeah....the package is different than the ones we've got there in the last year+. Says 'no' processing. But for 7.5#ers, they had a different shape to them.

    Maybe it's nothing.....but hopefully it's better! :woohoo:
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  • ForniaFornia Posts: 451
    Update from 12:45am. 1 hr. 45 min. into the cook.
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    My 'tend the Egg' snack.... :whistle: :blush: :evil:
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    Finally....cocktail by the bunny.
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  • 2Fategghead2Fategghead Posts: 9,623
    Jason, There is a new pig butcher here and I ordered a whole shoulder for next Friday. It should go around 20 some pounds. I hope anyway. I think he said $1.69 per pound. I can't wait for that cook. It makes some great pulled pork with all the muscle groups. :P I love pulling it after the rest and sampling the meat. :P :P :P
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  • WeberWho?WeberWho? Posts: 1,627
    I think thats a first. Bazooks as a side dish. I like it! They really do look thick and square. They look good. Will have to show off the prize when done!
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  • I cooked a case of those Sam's Club Butts Friday night
    Very happy with the results
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  • thechief96thechief96 Posts: 1,908
    I put one on last night aroud 10:00. 7:30 now.Guess I should take some pictures. Like they say not pictures...it didn't happen. :)
    Dave San Jose, CA The Duke of Loney
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  • ForniaFornia Posts: 451
    I woke up this morning at 4am, looked at pit temp and it was 256. Went back to sleep.

    Then woke up at 9am, and it's 255. I think this is really the testament to having the Egg 'stable' before cooking on it. I had it at 250 for at least 1.5hrs. before I even thought about putting the Butts on the Egg.

    Pulled the smaller Butt off just now....foiled, and plastic wrapped, towel wrapped and into the dry cooler.

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  • hornhonkhornhonk Posts: 3,839
    Looks great Jason! What's the difference between Fab P and fab free?
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  • ForniaFornia Posts: 451
    Steve,
    Fab Free....is said to be MSG Free. Although I've been advised that looking at the ingredients, there is some forms of msg in it.

    I didn't purchase it becauce of the MSG aspect, but rather that Fab was at SummerFest in New Holland, PA this past year.

    They were selling the bags for $10. I bought 3, and the owner threw me another 2 bags. So...I've got the 'free' version out the wazoo. :whistle:
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  • ForniaFornia Posts: 451
    End results:

    For some reason, the slightly larger Butt took much longer to cook. Ended up being around 17hrs.

    Not sure if I injected this one more….but just took a while longer.

    I pulled the 1st Butt that came off the Egg. Really wonderful texture and juicy meat. The fat rendered down very nicely. Enjoyed pulling/tasting this one!

    We had some quick Sammys….drizzled with Smokin Guitar Player’s Secret Sauce.

    Killer sandwich!

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