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Weekend butts

Boilermaker BenBoilermaker Ben Posts: 1,956
edited 6:24PM in EggHead Forum
Well, they took 14 hours (two and a half hours per pound!), but they were done JUST in time for the party, and were juicy and are the butt photos from the weekend.

The one on the left is rubbed with Dizzy Dust. The right has a jerk marinade. Both were in the fridge for about 24 hours before going on the egg. Hickory chunks were used.

Shrinkage is noticeable

Money shots:
The jerked butt
I took several photos from during the pulling, but I didn't want to post a ton of them, so I picked this one which shows the great smoke ring, and the lip-smacking juicyness of the butt.

The egg ran cool most of the night. I set my et-73 and went to bed with it at 250, and about 4:00, the low temp alarm went off at 230. I fiddled with the vent occasionally for the next couple hours, but the temps remained mostly low. So the butts took quite a while to cook, but everything worked out in the end.

This was the first time I'd used a jerk marinade on a low 'n slow butt. I've done chicken, fish, and direct butterflied butt (for slicing), but never a slow smoking. I've got to say I was a bit disappointed. Most of the great flavor of the jerk marinade was killed by the long slow smoking. The only flavor that really seemed to survive was the soy sauce, which is odd, since in all the other jerk cooks, the soy sauce is almost un-noticable. But the herby flavors, the allspice and other spices' flavors, and even the chile heat (though I went easy on the scotch bonnets, because I wasn't sure how it would do with a low temp cook, and we were cooking for a crowd) were gone. It still tasted great, and was fall-apart tender and juicy, but I missed the jerk flavor I was hoping for. Next time I'll stick to direct.

The Dizzy Dust butt was fantastic, as expected, and the pork was a hit at the party.


  • Ben - those look great! I can see why they were such a hit...
  • Looks Great Could have eaten the Pic
  • AZRPAZRP Posts: 10,116
    Ben, in my opinion pork has enough flavor to stand on its own. I was brought up slow cooking shoulders direct over coals mopping with a vinegar concoction and turning every 30 minutes. There was no dry rub involved and the mopping was probably more to keep it moist than for flavor. The pork was always fantastic. I think it is pretty hard to alter the flavor of a slow cooked butt much with the outside seasonings. If you really wanted the PP to have a jerk flavor, the way to do that is by injecting it. Judging competitions I've had PP that tasted like pineapple, apple, grape, chicken broth, vinegar, etc. Personally I don't care for injected pork but if there is a flavor you want in the finished product, injecting will get you there. Nice lookin butts! -RP
  • Whoa Bubba!! Nice butts
  • GunnarGunnar Posts: 2,175
    Nice and some first class bark....thinking about doing a couple this weekend if someone doesn't alter my plans. :whistle:
    LBGE      Katy (Houston) TX
  • Thanks for the advice, RP. Injection had occurred to me, as did the traditional "jooking". But I'm not real keen on poking holes into hunks of meat that will have internal temps in the danger zone for that long. For low 'n slow's it just doesn't seem safe to me.
  • Why thanks, Nancy. Couldn't have done it without you. ;)
  • Heh heh. I'm thinking about making that third pic the background on my computer, just to torture my co-workers. :evil:
  • Thanks Frank. It's always nice to get a compliment about my butt from another guy.
  • I was wondering how the bark was going to turn out on that jerked butt. I hadn't done a wet marinade on a butt before. The bark wasn't as thick as on the standard bbq butt, but it does look beautiful, doesn't it?
  • reelgemreelgem Posts: 4,256
    Great job Ben!! The pork butts look delicious. I'm glad you posted about your results, I had thought about doing the jerk marinade sometime. Thanks!!
  • It's VERY good if you butterfly a butt, poke holes, marinate, and then grill direct and slice. But I won't be doing pulled pork that way again.
  • HossHoss Posts: 14,600
    Great post!Thanks for the input! :)
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