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Gospel Pork Butt
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dstearn
Posts: 1,702
Compac Duroc 9.8lb butt rubbed with Meat Church Gospel.Set on the XL at 11:00 pm last night.
I am very impressed with the color of bark so far.
Initial temp was 225 grate and I raised it to 245. Internal temp is now 168.
Plan to pull around 5:00 pm.
Comments
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Can I get a AMEN!
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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AMEN!
Glorious looking piece of meat.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
You've been killing it. I'm jelly.
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This was the best pork butt that I have cooked. This time I waited to pull it off the egg a little longer at 198 internal. FTCed for about 2 1/2 hrs. The meat easily pulled yet had great flavor and moisture. Everyone went for seconds and there was just a little left for everyone to take home.
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I am reminded now,why I always do low and slow, with a pork butt. Because it is worth waiting for. Beautiful cook, and I am hungry. I will do one soon. That just looks delicious, and This pork awhile wants some.outstanding cook."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Great looking PB! I am a fan of The Gospel as well. Got some last weekend, have tried on Chicken and Hamburgers, excellent on both. Gives everything I nice red color.
-DRUE
Gallatin, TN
Minimax- August 2016
XL- November 2016
"And now we know.....and knowing is half the battle"- G.I. Joe
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Awesome butt.... I do like to pace a butt.... moisture is worth itCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Great job!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Thanksbluebird66 said:Great job! -
Thanks Johnny!JohnnyTarheel said:Awesome butt.... I do like to pace a butt.... moisture is worth it -
I was considering trying the hot and fast method but after researching decided that I would achieve slightly better results with traditional low and slow. If I try hot and fast I will go with a no sugar rub, perhaps just kosher salt only.YukonRon said:I am reminded now,why I always do low and slow, with a pork butt. Because it is worth waiting for. Beautiful cook, and I am hungry. I will do one soon. That just looks delicious, and This pork awhile wants some.outstanding cook. -
Thanks, I am going to order the Honey Hog to try out next.volminimax said:Great looking PB! I am a fan of The Gospel as well. Got some last weekend, have tried on Chicken and Hamburgers, excellent on both. Gives everything I nice red color. -
pgprescott said:You've been killing it. I'm jelly.
Thanks
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