Aboutt to try smoking a pork butt, need advice

 
 
It would be a good to go read this page. http://playingwithfireandsmoke.blogspot.com/2002/02/pork-pork-shoulder-butt-picnic.html

Rub, of course. I rub the meat with mustard then season heavily.

Wondering if your package has 2 smaller butts.

Figure 1.5 hours per pound and give yourself some time for the rest, up to 4 hours.

If you have them chunks - again look at the above site for 'Smoking Wood'. Yes, mix smoking wood and lump.

I don't baste or rub.

I like cherry, apple, hickory, mesquite, grape vine or Jack Daniels chips. I haven't used much pecan as I don't have easy access to it.

Set your egg to 250° (calibrated) dome and leave it there if you possibly can. I do ramp if I run out of time.

Cook the butts to 195° - 200° but the real test is when a probe/fork/thermometer can easily enter/twist and remove with out pulling on whatevery you are using to probe with.

Don't panic cooking pulled pork is one of the easiest cooks to do on the egg. About as easy as doing hot dogs. Make sure your fire doesn't go out during the cook and you will be fine.

GG

Thanks for the responses so far. Some follow-up questions:

1. If the dome temp reads 250F, what is the air temp likely to be near the meat (assuming a platesetter upside down with the grill on top) ?
I'm told it's about 225°, but I've never cared.

2. If I decide to apply a rub, do I apply it immediately before the meat goes on the grill? Or earlier ?
I always do it right before I add the meat to the grill. Some folks apply hours before. Don't know why. But do apply a rub. I tried it once with just salt & pepper - nowhere near as good!

3. How deep should the polder meat sensor be inserted? All the way to the curve ? 1/2 way ??
Don't really know. I just stick it in. Just don't shove it up against the bone. When it gets close, you'll want to check in multiple places anyway.

4. If I'm putting chunks of wood in with the lump, how many chunks, what are the size of the chunks, and are they mixed into the lump in some sort of a pattern ? Should they be wet/saturated or dry ?
3-4 fist sized chunks. Spread em around. Soaking isn't needed.

One other thing... Start your fire, add all the hardware (platesetter, grid, drip pan) leave vents wide open til temp gets to 220° or so, then start closing the vents. Top should be completely closed except for the daisy wheel, each petal open maybe 1/16-1/8". Bottom vent open 1/16" or so. That should get you close to 250°. Pay attention so it doesn't get out of hand. Really hard to bring temps down if they get too high.

Once it gets to 250°, leave it there for 30-45 minutes to make sure it's stable. Then add the meat. Temp will drop, but don't mess with anything as it will come back up to 250° within an hour or so.

Oh, and when you initially load the lump, fill it to the top of the firebox, maybe a little higher.

Good luck!!

I always put ordinary yellow mustard on the butt before the rub. I don't know what it REALLY does, but the bark sure tastes good. Maybe the vinegar in the mustard does something, maybe the mustard spice...I sure like it.

Let me add this: I pull the butt at no more than 195, more like 190°, because I think it's too dry at 200°.

And there is no way you can mess it up--it's quite forgiving. When you pull it, wear rubber gloves, because it is HOT.

 
Vertical burns do happen. A long nights sleep is nice but waking up to an uncooked butt is really disappointing and it always seems to happen when the cook is important.

If you don't have a remote thermometer with alarms do yourself a big favor and check the egg once in a while. The egg will probably hold just fine and you will be upset you didn't sleep through but not having a problem is even better.

GG

darlin', mustard is for HOT DOGS!!

I would start it MUCH earlier myself...believe it or not, by 2:00 in the afternoon...I cooked the same size Costco pork a while back - 205 degrees, a bit lower than what you plan, but it was 23 hours til it hit 195 in the center of the pork......I think you're easily lookng at 18 hour cook...plus rest time...

I didn't load past the fire ring, but I was using a DigiQ at 205 degrees steady, so I figure I was getting very efficient use from the lump - I even had some left after the cook...I wouldn't think it would hurt to load a little past or right up to the top of the firebox...maybe someone else can chime in on that...

1. Should I cut the meat in half to reduce cook time? All I've ever seen at CostCo are a pair of boneless butts in a cryovac bag. If that's the case with you, no cutting needed.

2. Based on your answer on #1, when should I start cooking ? I've found that these cook up in between 10 and 14 hours at 225°F (grill, 250°F dome). Leave yourself lots of time in your schedule; i.e., start early. If they come off early, just double wrap each in foil, wrap each in a large towel, and place in a warm cooler. They'll keep for at least 4 hours that way.

3. How do I get enough smoke on a long cook without opening the egg ? I.e. what's the strategy on mixing wood and charcoal ? Big chunks or chips, or both ? I get the Egg up to temp with all the parts in place (plate setter, grill, etc). Then, when I'm ready, I open up the Egg, remove the what I need to get to the coals, toss in my smoke wood on top, rebuild the rig, add the meat and let'r rip.

4. To rub, or not rub, that is the question. Yes! It doesn't matter much when you do it. I've done it the night before. I've done it right after I start the fire. No real difference in the flavor of the product. Some people use mustard to "ensure the rub sticks". I simply towel dry the pork, slather with vegetable oil and the apply the rub. Seems to create a very nice, firm, dark, flavorful bark.

- If so, can you recommend a good easy to make rub? I mix mine - brown sugar, dry mustard, pepper, powered onion, powered celery, chili powder, paprika, and a touch of salt.

- If not, what kind of wood smoke should I use? Fruit wood, cherry, apple are my choices for pork. This is in addition to the rub.

5. Do I open up the egg and baste/mop ? No

6. What temp should use for smoking ? grill --> 225°F (250°F dome)

- Do I keep the temp constant, or ramp the temp after the meat reaches a particular value ? Constant.

7. What should the meat thermometer read when it is done ? I pull from the Egg when I get an internal (center of the pork butt) temp of 192°F. I then let it rest at least 1/2 hour before I pull it (see wrapping instructions above).

As has already been noted, you make a lot of "mistakes" and still arrive at a product that you can be proud to serve - pulled pork is very difficult to screw up (though I've seen commercial BBQ restaurants serve crap I wouldn't look twice at).

Amount of lump - I load up the Egg to about 1/2 way up the firering and have always ended up with left over lump and never had the fire go out. No waste though, I just re-use the left over lump on the next cook.