Cooking a pork butt blind today

robnybbq · February 2013

Got a 7.5 lb bone in shoulder on the egg now. Got the egg at 250 and the plan was on keeping it there until the pork hits 160-165 then pulling the butt and wrapping it I. Foil and bumping the egg to 300-325 and coot until the pork reached ~197.

But the POS maverick died. Now I guess I will have to watch the egg all day now and hope I don't over cook it.

Time to spend more money on the Egg and get a real remote thermometer/probe.

pgprescott · February 2013

Hey, it's a good thing your doing pork butt. It's a can't miss. Don't sweat it, it will be great no matter what. Enjoy.

Charlie tuna · February 2013

Go three hours -- then wrap it in a few layers of foil -- then put it back on and bump the temp up and go another three hours -- then start checking it every half hour with a couple of forks. When it pulls easy -- put it in a cooler for at least an hour, and up to five hours before serving.

robnybbq · February 2013

Did 4 hours at 250. Not a dark bark like an ivernighter. Egg to 350. Foiled for 2 hours with a little apple juice. Checked 2 hours into it and pork Is at 210. Bone pulled right out. FTC right now.

lousubcap · February 2013

All's well that ends well-enjoy!

Ragtop99 · February 2013

Before I got the maverick, I used a non-remote thermometer. A good one is less than $25 and nice back up, or helpful if you have more than one thing cooking.

http://www.thermoworks.com/products/alarm/oven_temp_timer.html

Not so much fun to check in 20* weather.

robnybbq · February 2013

Ragtop99 said:
Before I got the maverick, I used a non-remote thermometer. A good one is less than $25 and nice back up, or helpful if you have more than one thing cooking.

http://www.thermoworks.com/products/alarm/oven_temp_timer.html

Not so much fun to check in 20* weather.

That's another issue. It's cold out there,

Cooking a pork butt blind today

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