Pork Butt Weekend - Confidence Builder

sprinter

Hey all,[p]After being somewhat humbled by that horsemeat last week I thought I needed something that would bring my spirits back up and give me a little confidence back. So, I cooked a good old Pork Butt. They had them on sale at a local store last week so I picked up a couple of them, froze one and rubbed one. The interesting part was when I started rubbing down the butt I noticed that they had cut a couple of pork steaks off of the butt but they were still on the whole butt. So, I rubbed them (2) as well and put the whole thing in the refrigerator. I started the grill on Sunday AM about 5:30, put in the indirect setup and put the butt (7 pounds) and the two pork steaks on the egg, temp at about 175. By 1:45 I took the smoked pork steaks off and we had those for lunch, yummy. The Butt itself came off at about 10:45. It was nice and tender, internal about 190. Its in the fridge waiting for some sauce. Confidence back, tummy full, now on to the next challenge.[p]I may do this more often when I cook butts as I'm usually really getting a hankerin for some Q about this time of the cook and those pork steaks were just the ticket. I was kinda mad when I first noticed the already cut off steaks, it worked out well in the long run though.[p]Troy

Char-Woody

sprinter, good idea on the accessory side cook. I tend to sneak a pinch off when I insert the Polder at close to the finish line. Several hours anyway.
Next time a thick chop on the grill. Lookin at one of those beauty cast iron things that ZIP introduced.
Cheers--C~W[p]