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7 Hour Pulled Pork

Lawn RangerLawn Ranger Posts: 5,466
edited November -1 in EggHead Forum
4th007.jpg
<p />At the risk of being labeled a heretic,...here's my story.[p]The 4th was a big day at our house; a very small group of family for Marina's birthday, and a send-off for Ryan who's on his way to Iowa. I had planned a pork butt all week, and while I had the occasion, the materials and the desire....unfortunately, I didn't have the time.[p]While going through some Forum recipes, I landed on one from Eggfest '98 called Uncle Bill's Pulled Pork, by Robert Worsley. While I was skeptical, the time looked good, so I thought I'd give it a try.[p]I had a 7.55 bone-in butt that I massaged/injected with a mixture of Garlic Sauce (incredible stuff) and spicy brown mustard. I then rubbed everything down with Bad Byron.[p]It went on the Egg indirect with inverted platesetter and drip pan. Gave it a very heavy dose of Walnut smoke at 275 for about 2 1/2-3 hours. I pulled and wrapped tightly in heavy duty foil (with another coating of the Garlic Sauce/mustard mix) and went back on the Egg for about 2 more hours until the Thermapen read 195-197. I removed the butt from the foil (and quite a large quantity of drippings) and returned to the grill once again brushed down with some Happy Pappy to kick it a bit. [p]The first pic is just after removing from the foil. The second is the wild hair I got and brushed it down with Happy Pappy, and the third pic is after another hour or so, unwrapped, at around 300-325 to get some more bark just before pulling.[p]Approximately 7 hours start to finish, and it was a huge hit. It seemed much less fatty than I'm accustomed to pulled pork being, and maybe just a bit drier. However, I added a bit of sauce after pulling and it was great. While getting some of the left overs from the fridge this morning for today's lunch, I noticed that there was no fat residue anywhere...just meat. Mama liked that.[p]Marina looks like a drowned rat about to blow out candles. She'd been outside playing in the rain that hasn't quit here for about three weeks.[p]Happy 5th.[p]Mike[p]
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Comments

  • Spring ChickenSpring Chicken Posts: 9,671
    Lawn Ranger,
    You're just about to get the hang of this cooking on the Egg, aren't you? LOL Man that sounds good. Save some.[p]Spring "Soaking Wet" Chicken
    Spring Texas USA

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  • Buster Dog BBQBuster Dog BBQ Posts: 1,366
    Lawn Ranger,
    Where at in Iowa? Maybe I can offer some assistance based on location?

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  • gdenbygdenby Posts: 4,397
    Lawn Ranger,[p]So, if I'm reading right, this could be called the 3-2-1 butt method? I wonder if the times would change much with bigger butts? I would have thought sitting in the foil would have left more fat on the meat, rather than rendering, but apparently not. [p]As much fun as all nighters are, a single day for a butt could be handy. Congrats on a good cook.[p]gdenby

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  • Lawn RangerLawn Ranger Posts: 5,466
    Buster Dog BBQ,
    Sioux City. He can't wait to meet you north country Eggers.

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  • Lawn RangerLawn Ranger Posts: 5,466
    gdenby,
    Thanks, Man. Yep, it was just a leisurely afternoon cook. Here's his recipe link on the Forum.[p]Mike

    [ul][li]http://www.greeneggers.com/recipes/pork/pork0072.htm[/ul]
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  • Buster Dog BBQBuster Dog BBQ Posts: 1,366
    Lawn Ranger,
    That is probably the hardest place to get to from Central Iowa. There is no real direct route. I will look for him in Omaha.

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  • thirdeyethirdeye Posts: 7,428
    Lawn Ranger,[p]Fast track (higher temp) butts and brisket are getting more popular as is using foil for the finish. It is a nice option if you need to save time. A lot of the comp guys have been hinting about this for a couple of years. Ed at Kickass BBQ is one of the several folks that have helped me a lot.... He uses a large steel pit and cooks in aluminum pans at around 375° or so. On my cookers (Eggs and BDS) 325° without the pan works best for me. I've never had any issues with foiling to protect the color or to shorten the finish time, and I inject both butts and brisket.[p]One issue when finishing big butts in foil is the possibility of excess greasiness of the meat. If you plan to use a foil finish, it's better to trim the fat close. I think your butt may have dried a bit because of the time back on the cooker without foil. [p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • dhuffjrdhuffjr Posts: 3,182
    Lawn Ranger,
    No your not a heretic. Your expedient. I foil Butts all the time to get them done in time to eat. Q is done when it is done......sometimes we just need to help it a bit :>)[p]H

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  • SkyRiderSkyRider Posts: 41
    Lawn Ranger,
    Hello from Houston, where they invented RAIN (has rained every day since 21 June!) Awesome Butt pics...will try out recipe this weekend...thanks for sharing...[p]Congrats to the B-Day Girl! Is she an EggHead yet?[p]Howell
    P.S. Many good comments on the "knarral-ly" grips you made for my Egg...thanks again!

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  • Lawn RangerLawn Ranger Posts: 5,466
    SkyRider,
    Thanks, I'm glad to hear it's a hit. She hasn't cooked yet, but I'm hoping.[p]Keep your toes dry.[p]Mike

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  • fishlessmanfishlessman Posts: 16,632
    thirdeye,
    ive been injecting the butts lately as they get up into the 160/165 internal stage while sitting in the egg cooking away. this dries them out a little and seems to add to the crunch in the bark that i like, it also adds a lot of flavor. ive been injecting with elderwards vinegar sauce. i wonder how this would work at removing the greasiness that you sometimes get with the foil stage. since i actually like it drier and crispy i dont foil, but for a faster cook it might help to push some of the grease out with a vinegar type injection. im not a big fan of fatty too moist pulled pork, and the sauce adds enough moisture for what i like. but if your going for a fast cook, it might be worth trying.

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  • Bobby-QBobby-Q Posts: 1,993
    Lawn Ranger,
    I won't share how it's done because it's a BBQ secret that isn't even mine, but at every competition I start off with 4 cold EGGs at 5:00 AM Saturday morning with turn ins going from 12:00 PM to 1:30 PM.[p]Butts, Briskets, Ribs, Chicken it all cooks in 4 or 5 hours or less.[p]The Butt looks great and I'm sure it was super tasty.[p]Happy Birthday to Marina!!!

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  • thirdeyethirdeye Posts: 7,428
    fishlessman,[p]"dries them out a little"?[p]I remember you mentioning that late injection, I keep forgetting to try it. Monday night we'll be cooking 100# of butts, (not the fast track method) I'll try that on a couple just to compare.[p]
    ~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • fishlessmanfishlessman Posts: 16,632
    thirdeye,
    "dries them out a little"?[p]i think it washes some of that gel that builds up sometimes out of the pork butt. most of the butts i find here are boneless and maybe that does something too. butts here have very little fat to begin with and are mostly boneless. i dont cook for a lighter color like some do, im going for a black crunchy exterior with a good amount that sticks to the grill when i wrap and cooler the rest for dinner.i like to snack on that crunchy portion that stays with the grill.

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  • thirdeyethirdeye Posts: 7,428
    fishlessman,[p]I seldom cook boneless ones but funny you should mention the gel. Sometimes it's noticeable when pulling a high temp butt in the #8 to #9 pound range. I have wondered if it was my injection that prevented it from breaking down more or just the shorter time did not allow it.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • MickeyTMickeyT Posts: 607
    Lawn Ranger,[p]I see nothing wrong with that at all. [p]I do carnitas quite a bit and I use the same size butt that you did Mike. 3.5-4 hours is all it takes.[p]Comes out great all the time.[p]Mick

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  • Lawn RangerLawn Ranger Posts: 5,466
    IMG_2882.jpg
    <p />MickeyT,
    Hey Buddy. Good to see you're still hiding out!

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  • Lawn RangerLawn Ranger Posts: 5,466
    Bobby-Q,
    Thanks Bobby! Yep, the shorter cooks sure jive better with my schedule. I'll pass along the BD wishes to Marina.[p]Mike

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  • RRPRRP Posts: 14,653
    IMG_0743.jpg
    <p />Lawn Ranger,
    and I'll second that salute to Mickey T. You ever coming back, dude, or too busy working on that eighth million in the bank?

    Ron
    Dunlap, IL
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  • Bobby-Q,
    Cold at 5:00?

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  • Bobby-QBobby-Q Posts: 1,993
    ccrider,
    At every contest except Dillard from now on.[p]:)

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  • Bobby-Q,
    Don't you think 5:00 will be OK @ Dillard too?
    4:30 is mighty early!

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  • AZRPAZRP Posts: 10,116
    Bobby-Q,
    You must be microwaving them! LOL -RP

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  • Smokin' ToddSmokin' Todd Posts: 1,104
    Lawn Ranger,
    you are one lucky guy. I hope you really had a great day and many more to come brother!
    ST

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  • MickeyTMickeyT Posts: 607
    Mike,[p]Wow, what a cool picture man.[p]Thanks for the props.[p]Rumor has it the lord chased away the house selling devil.........[p]Congrats.[p]Mick
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