Pulled Pork Rub Question

As soon as you get the rub on it I would put it on the pit. I like fat cap down to make better bark. I have done it both up and down and the meat pretty much turns out the same (GREAT). Can't wait to see the after pictures. That is my family’s favorite eggfood.

Rub it then go fire up your egg. Once stable, on it goes. Fat cap down will give you a good heavy bark. If you don't care for the bark, fat up. Good luck with your cook.

Jasper, you're going to love it and wonder why you didn't cook butt sooner! Where in Toronto do you get Boston butt, St. Lawrence Market? I get mine from Asian supermarkets, they usually precut them too small (4-5 lb) and trimmed off the fat cap, occasionally I get the larger ones before they cut them. If you're not using any temperature control gadget, wait up every four hours just to make sure all is well. Good luck and report back.
Gary

You can put the rub on immediately before cooking the butt. If you think about it, you're going to cook it for 16 hours so that give plenty of time for the spices to penetrate the flesh (if that even happens).

Fat cap up or down? Doesn't matter really. I always cut it off to give more bark and make less mess. Cutting it off is actually kind of fun too.

Up or down of the fat c

I'm doing my first pulled pork tomorrow and rather than start a new thread, I'm going to butt-in (pun intended) in on yours.

I have a 5lb pork butt and plan on cooking it at 250 to a temp of 200 inside. In everyone's collective experience, how long should this take? I'd hate to put it on in the early morning to find it done in the afternoon.

Thanks!
Jerry

I did a 9 lber last night and it took about 16.5 hours. I started it late so I cooked it at 270 overnight and even the next morning it was lagging.

I eventually had to wrap it in foil and cook it at 350-400 for the last hour or so. Still turned out great. Butts are good that way.

You can hold them quite well for at least 4 hours if they finish early, you wrap them in foil, a towel (to not melt your cooler) and throw them in a cooler.

Butts are really easy and hard to screw up (barring any fire going out). Have fun!

250 dome roughly 10 hours..ya might get lucky and it's done in in 8....why cook only 1 given the time and work involved..I just did 4 a couple days ago, and its the same as cooking one..

I just put my #10 on 2hrs ago. I rubbed her last night and injected her right before the cook. I figure about 15hrs at 225 deg F ... fat side down, place setter and drip pan. I'll check every 4 hrs to make sure everything is ok.

I think you are being optimistic with the time. Cooking time depends obviously on temp of the egg and how fatty the butt is. In my experience, I take a full 2 hours at 250 to cook a butt (I did one last night).

I put a 9 lb one on last night at 7pm - I had it about 270 overnight and still had to blast it in foil at 400 for the last hour to get it done. Good luck.

I've switched to rubbing the night before after reading Michael Simon's book and have always done fat up. May try fat down after reading these posts.

I put the butt in cold so my experience has been about 2.25hrs/lb at 250 degrees. I always error on the side of an early finish and have held a butt for 5 hours (double foil-wrapped with a towel and hot pack in a cooler). Temp was still >160.

"Blasting it is no big deal. I've had to do a few where timing has been off and I can't really tell much difference between a blasted/non-blasted butt".

"It's more important to get it done on time so you can let it rest for at least a 1/2 hour (which you don't have to do anyway). Wrap in foil and blast away"!

"Nothing wrecks a dinner party more than no dinner".

Well...at least we can agree on the last sentence!!

Seldom have I seen this much flipantly foolish miss-information.... packed into a couple of sentences!

I suppose the fact that the poster tells you up front that he "can't really tell much difference between a blasted/non-blasted butt",
should be an immediate tip as to the validity of his following advice!

"Resting" a pork butt...(or any roast for that matter!!) is a vital step to getting the kind of results you're trying to acheive in slo cooking a butt/roast in the first place!

Yes...there are many faster/different methods for this type of cook...
but"blasting away" at the end and then...throwing it on the table right out'a the pit with no resting time, (as was sugggested when you we're told
"you don't have to do it anyway")... isn't anywhere close to your best bet!!!

Of that you can be sure!!!






Evans

Chub -
Here's the link:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=936916&catid=1

Id you want to tell Hoss he's a novice and doesn't know what he's talking about - knock yourself out. That's not the type of heat I'd want anyway.

Tecc - ignore Chub - he's a trolling fool and tying to get a rise.

LMAO!!!!

Too many poopy diapers today...???

I gotta say: you're the first in my 8 years to here, to call me a "Troll"!



But like the old saying goes...

"Better to have folks suspect you're a fool...than open your mouth and prove them right"!!

My advice,(not directed to you btw)...was an effort to pass along my experience to a new Egger, based on
many years of cooking roasts...(pork or otherwise)...whether on the Egg..or any other cooker for that matter!!

It is not based on a simplistic understanding of what I think someone here might have ment!

Tecc is welcome to take my advice for what he thinks it's worth...and yours as well.

Once again...your pride prohibites you from actually learning something!!



Evans