Pulled pork experiment

henapple

2 9 lb butts. Bad Byron's on one and Mickey's coffee rub on the other. No mustard for binding. Injected with Wickers. ..vinegar base. L&S overnight.

They finished early, at least by my estimated times. 14 hours for a 9 lb. I guess that's not too far off. My digiq was set at 210, which it held all night but the thermo read 300. I placed the thermapen down into the daisy wheel and it read 215 so I guess I'll calibrate the bge thermo.

I'll never use mustard again. The bark really stuck to the meat. I'll never use anything other that mickey's rub. Tasted much better. I'll do a side by side comparison tomorrow with guest.

Finished with 9 lbs out of 18 lbs which seems low but it is what it is.

Nanook

Looks great! Love Mickey's Coffee rub!

johnmitchell

Looks Awesome..I never get tired of looking at great Butts..

)

PNWFoodie

I love what Mickey did to your butt....oh, wait. :-/

Carolina Q

Excellent decision on the mustard. Save it for a hot dog. My next lo n slo pork is gonna have s&p only, oak wood... and it's gonna be chopped.

travisstrick

I hope it was less than $3 a pound.

henapple

$2.48...which is higher than usual.

FATC1TY

I've got a butt going on in the morning. I'm lazy, short on time, so I'm gonna debone it and wrap it up with butcher string.

4.5 lb roughly, maybe 5 pounds total.

Post oak and some NC apple wood to smoke it.

Mmmmm..

Your bark looks nice.. really dark, but that rub has so much sugar in it, no other reason than to get as black as the coffee anyways!

henapple

Don't take the bone out. (Twss). No reason to

caliking

Good lookin bark on those butts. Did you use a water pan? I've ended up with a higher temp at the end of an overnight cook after the water has evaporated from the pan. That might explain the 300F dome temp?

anzyegg

I guess I need to try some of Mickeys coffee rub in the near future. Nice looking butt my friend.

henapple

@Caliking. I've quit using water in the pan. Too much moisture.

caliking

Well that's the end of my ideas. Maybe your therm is off then.

caliking

And personally, I like my butts extra juicy. And big.

grEGGorys

Nice looking butt. I never use mustard. I just use the rub. Also I have never used a water pan as the butts are juicy enough with out. Nice job.

lousubcap

Doing some less than tightly controlled eggsperiments, the water pan will act as a very good heat-sink if you want to hold temps in the high 100's to low 200's (*F) as long as there is water or some other liquid (PBR?:) in the pan.  Pan liquid evaporates with no refill and the BGE temp will climb as noted above.  

And the proverbial question...No, you don't need a water-pan for moisture with your cook.  That said, you do need a drip pan (elevated from the heat deflector) for those juicy low&slow cooks.  FWIW-

Nanook

FATC1TY said:

I've got a butt going on in the morning. I'm lazy, short on time, so I'm gonna debone it and wrap it up with butcher string.

I've only done three or four pork butts for pulled pork. All have been around seven pounds and have been deboned and tied from the butcher. Can someone tell me the advantages/disadvantages or differences between bone in and deboned and tied?

lousubcap

Here is my take-deboned before you buy= not paying for something you won't eat.  Bone-in gives you a most eggcellent finish indicator (independent of temp) "bone pulls clean and you are there".  And the reality is that the final product is the same one way or the other.  So, I go with whatever is available.  YMMV-