I Didn't Make It To Salado, So What To Do Now

bigguy136

I left Thursday afternoon from Minnesota on my bike. I made it to Wichita Thursday night, left Friday morning and the overcast want to drizzle that went to rain by the time I was on Oklahoma. As much as I wanted to meet everyone, I didn't care to spend the next day riding in the rain so I came back home. Now Saturday morning, what can I do in the spirit of Salado, correct, pork butt. I went to a new butcher shop because everything I have is frozen and he had a 12.5 lb fresh butt. I will post more as it is finished.

 

Chubbs

That is a good looking hunk of pork.

bigguy136

Thanks. It kind of fills a large BGE. I asked the butcher if I could get the shoulder and ham as one. He said we will but nobody has ever asked. I thought it would be a better blend of meat flavors like doing a whole pig.

And forgot, indirect, plate setter (legs up), drip pan with 50/50 apple cider vinegar and apple juice, apple and cherry smoke and 225° grate temp.

pswarren

Not to mention a nice price too. I can't wait to have an Egg at
home.

bigguy136

I think they are going to be my new #1 place to go. They do all their own processing and I got this chunk of meat fresh, not frozen. The best price I could get at Sams club was $1.99 and I'm supporting a local store.

Chubbs

Thanks. It kind of fills a large BGE. I asked the butcher if I could get the shoulder and ham as one. He said we will but nobody has ever asked. I thought it would be a better blend of meat flavors like doing a whole pig.

And forgot, indirect, plate setter (legs up), drip pan with 50/50 apple cider vinegar and apple juice, apple and cherry smoke and 225° grate temp.

I have never done cherry smoke. Pretty good, huh? I always use apple chips for some reason.

bigguy136

As much as I want to take a peek, I hear this saying "if you're looking, you ain't cooking" so here is what I get to look at. This is 3.75 hours into my cook.

bigguy136

Thanks. It kind of fills a large BGE. I asked the butcher if I could get the shoulder and ham as one. He said we will but nobody has ever asked. I thought it would be a better blend of meat flavors like doing a whole pig.

And forgot, indirect, plate setter (legs up), drip pan with 50/50 apple cider vinegar and apple juice, apple and cherry smoke and 225° grate temp.

I have never done cherry smoke. Pretty good, huh? I always use apple chips for some reason.

I have about 30' of cherrywood (storm took down my tree) so most everything will get cherry when I do pork.

bigguy136

I finished my 12 lb shoulder. I thought the vents were plugging some and I used a wiggle stick but no luck. I've done other 20+ hour cooks but I learned that used lump has less BTUs than new lump. I left a half of a firebox of old lump and toped it off with new lump. My pit temps were all over the place as you can see below. I did get my cook in but I pulled it at 191° and not the 194° that I wanted to . This was way too close to not working.

losttree

That is a beautiful butt.  Yardbird is my go to on chicken and I use it on butts sometimes too.  Can I ask what you did with the vinegar?

bigguy136

I did a mix of 50/50 apple cider vinegar and apple juice (1/2 gal) and put that in my drip pan. I then added water as it evaporated.

bigguy136

I did a mix of 50/50 apple cider vinegar and apple juice (1/2 gal) and put that in my drip pan. I then added water as it evaporated.

bigguy136

I did a mix of 50/50 apple cider vinegar and apple juice (1/2 gal) and put that in my drip pan. I then added water as it evaporated.