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Pork Butt in the style of @RRP

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ryantt
ryantt Posts: 2,532
in EggHead Forum
Not much time today so I decided to cook a butt @RRP aka Ron  style.  Used my SMOBOT to hold steady at 300.  

XL BGE, KJ classic, Joe Jr, UDS x2 


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  • SGH
    SGH Posts: 28,791
    edited June 2016
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    ryantt said:
    Not much time today so I decided to cook a butt @RRP aka Ron  style.  
    I thought that Ron style was when you wrapped the meat in 100 dollar bills instead of foil or butcher paper =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    Great looking grub brother. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • RRP
    RRP Posts: 25,895
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    Not sure how I got associated with your cook. Must have been some post from long past. I went right from lo & slo at 250 to 350 turbo, no foil several years ago. 
    Re-gasketing America one yard at a time.
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  • ryantt
    ryantt Posts: 2,532
    edited June 2016
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    @RRP you inspired me to go turbo, not just kind of turbo at 275  As you've stated many times there is no difference in quality.  

    @SGH thank you sir.  You know if I had your money I could cook more and have a few units to cook on. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • ryantt
    ryantt Posts: 2,532
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    SGH said:
    ryantt said:
    Not much time today so I decided to cook a butt @RRP aka Ron  style.  
    I thought that Ron style was when you wrapped the meat in 100 dollar bills instead of foil or butcher paper =)
    Times must be hard if he's  only using100 bills.....
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • RRP
    RRP Posts: 25,895
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    ryantt said:
    SGH said:
    ryantt said:
    Not much time today so I decided to cook a butt @RRP aka Ron  style.  
    I thought that Ron style was when you wrapped the meat in 100 dollar bills instead of foil or butcher paper =)
    Times must be hard if he's  only using100 bills.....
    pssssst...Scottie's eyesight is going bad from shall we just say...when he was a young man...what he thought were $100 bills were actually $1,000 bills from Monoply. PLEASE dont tell his employer!
    Re-gasketing America one yard at a time.
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  • RRP
    RRP Posts: 25,895
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    ryantt said:
    @RRP you inspired me to go turbo, not just kind of turbo at 275  As you've stated many times there is no difference in quality.  


    Thanks for explaining. Yes I am a 350 turbo fan now, but I never foil as to me that messes up the bark...but to each his own! 
    Re-gasketing America one yard at a time.
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  • Mattman3969
    Mattman3969 Posts: 10,457
    edited June 2016
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    Nice looking hunk O pig!! 

    To the best of my memory turbo used to cook at 275° for a couple of hours than wrap in foil,crank egg to 350° and ride it out till it 200 or so.  Then in early 2013 @500 did a straight 350° no foil cook (maybe someone before). Then the fad caught on and several peeps started cooking this butts this way. It's the only way I do pork butts now. Been doing it like this since March of 2013.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • ryantt
    ryantt Posts: 2,532
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    @Mattman3969 thanks for the info.  Holding 300 at the cooking grid gave me a dome of About 350.  Next time I think a I may try 350 at the cooking grid to see how it goes.  I will have to take the sugar out of my rub as I think it may burn.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • 500
    500 Posts: 3,177
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    Mattman3969 said:
    Nice looking hunk O pig!! 

    To the best of my memory turbo used to cook at 275° for a couple of hours than wrap in foil,crank egg to 350° and ride it out till it 200 or so.  Then in early 2013 @500 did a straight 350° no foil cook (maybe someone before). Then the fad caught on and several peeps started cooking this butts this way. It's the only way I do pork butts now. Been doing it like this since March of 2013.  
    Can't say I started a revolution but Thanks for the props @Mattman3969
    I like my butt rubbed and my pork pulled.
    Member since 2009
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