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My first pork butt

I cooked my first pork butt this weekend.  Since I had a lot of things going on this weekend, I opted to try the turbo method as explained by @Charlie_Tuna .  In fact, I IM'ed him and got some solid advice.  Everything he predicted turned out to be true.

First,  I prepared the fire by loading it up and using a chimney starter on a small batch. After dumping the starter batch in, I waited about ten minutes and added my pecan chunks.  I used about three handfuls of half-fist sized chunks with a big one or two thrown in.

I did my homemade rub and mustard on a 5#, bone-in shoulder butt. I trimmed the fat cap off.  I did not inject because (1) I don't have an injector and (2) I have never made a butt before.  I wanted to have a baseline set so I could compare future cooks.

I put the but on at 10:00 and used my Maverick for the first time.  I was surprised to find that my dome and my grid temps were basically the same.  I thought the grid was going to be cooler.  

At 12:30, the butt was only at 140*.  @Charlie Tuna told me his Egg temps start creeping up during the cook and mine was no different.  It was constantly edging up to the 260* range without any adjustment; which is a bit unusual for my Egg.  It's usually set it and forget it.

I had to leave for a party, so I just left it on.  By 2:00 my wife was surprised by the Maverick's alarm indicating it had hit 160*; she turned it off.  At 3:30 it was in the 165* range, solidly in the stall.

I wrapped it three times in foil and cranked up the heat to 350* because i was running out of time to FTC before 6:00 dinnertime.  At 5:00, the butt had it 199, so I pulled it, and popped it in the cooler.  I took it out at 6:00 and it was still 180*.

Here are the results (pre-pulling):

imageHere is the pulled version:

imageFinally, here are some new potatoes steamed with chives from our garden and butter (from the store).  

imageThe family really, really liked it.  

I think I needed a more flavorful rub for that much meat.  I'm going to try to find some Byron's.  The bark was a beautiful color but not the caramelized shell I I thought would result.

I may inject next time but this was so incredibly moist, that the only reason I would want to do so, would be to supplement flavor.  In the end, I was really happy that I had the turbo method available to make sure I didn't run out of time.  Also, I was pretty happy that I didn't have to get up in the middle of the night to monitor the cook.  I will definitely be doing this again.  


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