3 Beer Butt - Lower & Slower

dgroce10

I've cooked a few pork butts since I got my LBGE in January, but I've always done them at about 350, the "Turbo Butt" style. Today, I finally took the advice of many in this forum and went lower and slower than I've ever done before. I still didn't cook the butt at 225, but I kept it between 250 and 275 all day.

Put the 6 pound butt on around 8:30 this morning. I cut the excess fat (excluding the fat cap) and used only 3 Beer Rub. I pulled when it hit 191 at 5:30 tonight. FTC for an hour, and then shredded using my KitchenAid Stand Mixer (which I highly recommend if you want it to be finely shredded and don't mind bucking tradition). I ended up with a little over 3.5 pounds of meat. Tomorrow, I'll heat the pork back up in my dutch oven with a can of coke and a bottle of 3 Beer BBQ Sauce.

In the past, I've used mustard because I was told it helped the rub adhere to the butt. Bruce Bohannon, who works for BGE and teaches a Big Green Egg 101 Class at the Cook's Warehouse in Atlanta, says this isn't necessary and actually keeps the rub out of the meat. He also recommends applying the rub the day you'll be smoking, and not the night before, as I've also previously heard. I trust him, since he works for Big Green Egg, and makes a darn good pulled pork sandwich.

I highly recommend Bruce's class in Atlanta if you're looking to learn a few things. Here's more info on that.

My friends and I will be enjoying this Q tomorrow night before watching the Braves "smoke" the Rockies. Go Bravos, and Happy Memorial Day.

RAC

Looking Good!