1st egg, 1st post, 1st butt

CaliHornia said:

So, first let me say thanks to all those who contribute to this site.  The wealth of knowledge has been great, and helped me get my palate back after moving to Cali.  Coming from TX it's a little rough, but the egg is making it a little more like home with each cook.  Anyways, after a few cooks with spatchcock chicken, I ribs, tri-tip, and plenty of pizza I decided to throw down a nice butt for the family.  My house is a TX/Cali mix with the Cali side more interested in ceviche and adobada lol.  I'll admit I was never a big pulled pork guy myself but that's prob from living in TX too long...I want brisket plain and simple. So trying out the overnight with pork on this thing seemed like a smart thing to do before I move on in my cooks.  

I read a lot of different methods on this and tried to keep it simple.  The best ribs I have made so far were Car Wash Mike's and since I had some time to play with on the backend I chose to go straight through with no foil on the butt as well.

I picked up a 7.25# butt and decided to use a mix of Bad Byrons Butt Rub and Dizzy Dust with a mustard base.  I let the rub sit for about 10 hours in the fridge.  Not sure if that is good or not but it seemed to work out.  At about 930pm I lit the fire with peach and pecan wood, and slapped that butt down around 10pm, used a drip pan with water and apple cider vinegar.  I got the green beast setup for about 220 grate temp (I was a little nervous about it finishing too early, since I had to be somewhere between 8 & 9am. 

I woke up at 4a to take the damn dog out and saw that she was holding around 150ish. At 8a everything was still in the 150-160 range so I knew it was stall time.  Got back to the house around 930am and saw her hovering around 165 about an hour later I bumped the temp to 250 grate to hopefully speed everything up.  The last hour of the cook was probably right around 280 just to get the food on the table for the family.  I really have no clue what I doing so I just kept the lid closed the entire 15 hour cook until I saw 200 on both temp probes for the CyberQ.  (Btw if there is a TX crutch that CyberQ sure seems to fit the bill, man that thing is sweet).

Pulled it off and boom here she is with the photos.  I FTC'd her for about an hour and unfortunately only have the post foil shot.  The fam loved it.  She pulled like a champ, was moist, bark was great, and the fat rendered out pretty damn well.  Thanks for all of the help again, the collective knowledge here is amazing.

Side note, I filled the lump like a puzzle well above the firebox.  I won't do that again, since I couldn't believe how much was left after pulling the butt.  I was worried about running out of fuel since I only have the Kickash Basket in there, but apparently this thing really is efficient.  I think it was almost even with the ring when I pulled it off!

CaliHornia said:

hoofaloos said:

Awesome.  It's as easy as that.  Do you happen to post in OB with the same username?

Na lol sorry great minds think alike I guess.  Bevo site?

Thanks again everyone.

SGH said:

Don't know what happened above^^^^^^^. My words vanished. Was trying to say welcome aboard and great looking grub.