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First Butt!

porta
porta Posts: 88
in Pork
well after a loooong night, the ol' lady planned a surprise B-day party for me :) My original plan was to take the boat out and get some Redfish to cook up, Needless to say that didn't happen....Anyways, I ran up to Publix and got a Pork Butt for my Maiden Voyage, I filled the fire box up about 1/2 - 3/4 planning on a 4-5 hr. cook. Going to go low and slow (300-325) dome temp until about 160ish Internal, then I'm going to wrap and continue until 195ish internal. Wish me luck!!!

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68% of statistics are made up on the spot.
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Good luck! Happy Birthday! Welcome to the lifestyle!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • DonWW
    DonWW Posts: 424
    Happy birthday!  300-325 borders on roasting rather than low/slow which is typically in the 200-275 range.  But, I don't typically quibble on semantics.  Rather than internal of 160, which may be a little low, consider cooking until a thermapen or other digital thermometer goes in and comes out like a hot knife in butter.  I usually find this when internal reaches 190 or so.  My butts usually hit the stall or plateau around 150-160.  Once I hit 190, I TFC until internal is 205-210.  My 2 cents.  Celebrate!
    XL and Medium.  Dallas, Texas.
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  • lousubcap
    lousubcap Posts: 33,914
    Good luck-Happy Birthday.  Butt is pretty forgiving, enjoy the end results!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • porta
    porta Posts: 88
    @DonWW - Thanks for the 2cents. I would love to cook this bad boy all day. Unfortunately have to eat by 4. Sublime/311/Cypress Hill concert tonight so I'd rather be done early. I guess you could say I'm going to "turbo" it by wrapping in foil before the stall.
    68% of statistics are made up on the spot.
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  • porta
    porta Posts: 88
    5 hrs. later..... it hit 160 in about 3, foiled for the rest of the cook

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    68% of statistics are made up on the spot.
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  • porta
    porta Posts: 88
    Currently sitting in a cooler, waiting an hour or so to pull it. CAN'T WAIT!!!
    68% of statistics are made up on the spot.
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  • Mkline
    Mkline Posts: 180
    Looks so yummy and I am sure it will taste better then it looks. I love how it is pulling away from the bone!

    nice cook. 
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  • porta
    porta Posts: 88
    Mkline. My first cook on the BGE so I hope it's delicious!

    68% of statistics are made up on the spot.
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  • boatbum
    boatbum Posts: 1,273
    Great job....   Much more fun than fishing...
    Cookin in Texas
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  • chumdog
    chumdog Posts: 39
    I just pulled two off after a 15 hour cook. 
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  • porta
    porta Posts: 88
    boatbum said:
    Great job....   Much more fun than fishing...
    Debatable... HAHA. Definitely nice to know If I have a day off I can fire up the egg and produce some good eats. 
    68% of statistics are made up on the spot.
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  • Charlesmaneri
    Charlesmaneri Posts: 1,295
    welcome to the world of Egging I'm sure you will soon be addicted to the BGE as I am my wife a children gave me a large  for christmas and in side of a month I became a Eggahaloic  it is my new hobby and cant stop egging and talking about the Egg ,I usually cook pork butts  @225 until l get a internal temp of 190 and I dont open the egg until I reach 190 because if your looking your not cooking ,good luck enjoy your new egg 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • Mkline
    Mkline Posts: 180
    Well, how was it?
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  • porta
    porta Posts: 88
    @Mkline - It was amazing! The moistest pork I have had (possibly ever). Next time I want to do a "low and slow" I really want some more bark development. The bark was still good just not as solid as I would have liked. I was blown away how easy the temperature control was. A few minor adjustments and I could dial it in wherever I wanted. I took the first hour or so just playing with the vents trying to get used to it. Bottom line - I cant' wait for my next cook!
    68% of statistics are made up on the spot.
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  • porta
    porta Posts: 88
    By the way, I am amazed how fast the internal temp climbs when wrapped in foil. Wow!
    68% of statistics are made up on the spot.
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  • Mkline
    Mkline Posts: 180
    congrats and welcome to the cult. 
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