Second Pork Butt: looking for some advice

r270ba said:

)  We have a lot of friends up in that area.  None of them have Eggs...mind if I come over to eat when I am around (j/k)

Charlie tuna said:

You have to find a rub that your family ;oles -- "overall"!  I started making my own, and too many turned out to be on the "hot" side!!  Settled with something store bought called "Bad Bryon's Butt Rub"..  It goes a long way, don't need a lot on a butt, and isn't too hot.  I inject my butts with Lawry's Teriyaki Marinate, comes store bought in twelve ounce bottle, cost about $3.50.  Your butt will take about half the bottle.  Inject it slow and apply in many spots, but slow so that it doesn't come out the sides of the butt.  Inject before setting up your egg is plenty of time. lightly coate the butt with Bad Bryons Butt Rub. Set the egg for indirect cooking, plate setter- legs up - grid at gasket level.  This turbo style and you want to get as much smoke onto the butt as possible before reaching the 160 degree "wrapping temperature", so you want the lowest temperature during this period -- say 240 degrees.  I use pecan wood on my butts and the family likes it.  Get the egg stabilized -- know what stabilized is before placing the butt on the grill.  You should be able to get two full hours, maybe more(?) of smoke on the open,exposed, meat.  At 160 internal degrees, remove the butt and have the aluminum foil ready to wrap the butt in about three layers of foil.  I place the foil - first cris-crossed, then kiddycorner - takes four sheets of foil -- idea is to get it wrapped so you don't poke a hole in it and loose all the juice from the butt.  Once wrapped back on the same grid setup.  Now depending on the time you want to finish -- raise the cooking temperature to 300 to 330 degrees.  You can go higher for a faster finish time, and include a one hour rest period inside the finish time.  If you have plenty of time go at a lower temperature.  My experience is the slower you can finish the butt, the more moisture you will end up with.  Since it is injected the finish internal temperature is going to be 210 degrees.  When turbo cooking, there is no "stall period", the temperature continues to climb at a steady rate.  So you can get the butt back on the grill, and set it at YOUR desired cooking temperature.  Then once it has been cooking for 30 minutes, determine the rate of increase.  In other works, as soon as the internal temperture increases one degree, mark the time on your watch and figure out how long it takes for one degree rise.  Then figure out how many degrees you need to reach 210 degrees.  Multiply that number by the time it took to reach the single degree-- and that will tell(very close) when the butt will be finished ---  don't forget to allow the butt to rest one hour in a small cooler before serving.  It can be held in the cooler up to five hours without opening the cooler!!  There should be plenty of juice in the foil -- use that to pour over the pulled pork just before serving.  And NO, the butt is not going to taste like Teriyaki --- try it, you WILL like it.