I have had my egg for about a month now and I finally had enough courage to do my first Boston Butt after several successful cooks and only one pizza failure. The boards have been extremely helpful in my past cooks and once again made me look like I knew what I was doing with my first Butt for my friends and family.
My first moment of panic was when I was in Costco looking for my Boston Butt. Well Costco names their Boston Butts boneless pork shoulders and the smallest one was 11 pounds. Since I was only cooking for a small group I was preparing myself for a fair amount of leftovers hoping it turned out. After a quick internet search in Costco I was delighted to find out each package came with two Butts. Selected my 13.5 pound package and headed home. It is amazing each time I head to Costco looking for a specific name of meat, it is always a little different with how they name their products.
Separated the two Butts and started to prepare the Butt for my first cook and wrapped and froze the second one for another day. The choice came to tie or not to tie the Butt. It was an easy decision, since I do not know how to tie up a Butt, I would not tie.
6.5 to 7 pound Butt ready for preparation.
After reading countless posts, I decided to use what I had in the house and not make it to complicated. A simple yellow mustard rub down with some store bought Stubbs Pork Rub.
Simple Yellow Mustard Rub Down
Nice Pat Down of Stubbs Pork Rub adhering nicely to the yellow mustard.
Now the question came if I was going to inject or not inject. Since I bought an injector about five years ago and have never used it the decision was simple. I will inject!!!!
After a little research on the boards I decided on a simple injection.
3/4 Cup Apple Juice
1/2 Cup Water
1/2 Cup Sugar
My better half recommended I simmer the injection to be sure the sugar and salt mixed well with the liquid. Her tip was not to boil, but to simmer the liquid and you know the sugar and salt are dissolved when when the liquid changes from a cloudy to clear. Ended up with a clear pure injection of sweetness for my Butt.
The flavor injector worked perfectly and now I am ready to prepare the egg. Went with my Green Egg lump and apple chunk wood mixed throughout the lump.
Started to fire up the Green Egg at 8:45 P.M. and the Green Egg was stabilized at 250 with clear smoke. The Butt was ready for the Green Egg at 10:00 P.M. for the slow and low cook.
The Green Egg was maintaining a 250 degree dome temp, but the maverick remote thermometer was holding at 224 grill temp. After three hours I just chalked it up to the thermometer was just to close to the butt giving me a 26 degree difference. I thought I set the alarms for a IT of 190 and a grill temp of 250. Went to bed at 1:00 A.M. putting my trust in the Green Egg. I woke up at 2:30 A.M. to see the grill temp at 251 (of course I didn't set the alarms correctly on the maverick) thinking the dome temp would be at 276. Ran down to the Egg to adjust the temp and to my surprise the dome temp was still at 250. I guess the dome and grill temps just decided to finally sync together. Went back to bed and woke up at 7:00 A.M. and the temps were still rock solid at 250.
10:30 A.M. Twelve and a half hours later the IT is holding at 195. Give the probe test hoping for the smooth butter feel and I am pleasantly surprised it passed. Smooth as butter. Great bark and the Butt is ready for FTC. (Foil, Towel, and Cooler for my fellow rookies)
2:30 P.M. It is time to eat after four hours of FTC. The first pull reveals a the sweet moist pork I was hoping for with this cook.
Final product is pulled and ready to eat. The flavor was incredible and the meat had a great texture along with the right moisture.
Once again I wanted to thank everybody on the board for the great advice and knowledge. I am looking forward to changing up the rubs and injections and finding the perfect combination. All and all I am very pleased with this first cook.
Recommendations and any tips would be greatly appreciated.