How much do you love Pork Butts on the BGE?

jhl192

We are on vacation.  I got up yesterday and slathered up a 10.5 # bone in Boston Butt coated it with Dizzy Dust.  I had it on the grill at 7:30AM at 300 degrees.  I checked on it at 10...300 degrees...12noon...300 degrees... Went for a boat ride with the family, came back at 4:30pm...295 degrees... took it off the BGE when it hit 204 at about 6:30pm.  FTC's until 7:30 when I pulled it and we ate it with some Sweet Baby Rays sauce.  It was fantastic.  I didn't turn it, rotate it,  baste it or anything. You can get elaborate or you can go simple and the simple it still pretty great!  BTW  , I guestimated the timing from a post @SGH made yesterday.  It was sort of a modified Low and Slow and Turbo due to when I woke up and when we wanted to eat.   

JRWhitee

I probably cook more Pork Butts than anything, the temp I cook at depends on how much time I have before we want to eat. I go with a rub and sauce on the side. My son and I prefer Stubbs my wife and daughter Sweet Baby Rays.

GQuiz

I cooked my 10 pounder yesterday at 355. That’s where it settled, that's where I left it. On at 11am. Off at 5:45 at 202. Slathered in mustard and Bad Byron's. I did leave a tray of apple juice underneath. I think it's best for low and slows. At 355, after 5 hours, it started to burn and leave a nasty smell. Luckily, I foiled at 160. I may just avoid put anything in the drip tray going forward. Either way, the pulled pork sammiches on King Hawaiian rolls with Blues Hog Tennessee Red were flippin' awesome.

Carolina Q

SBR? Blues Hog? On pork butt????!!!

Oh. My. God!!!

Brisket_Fanatic

Let me put it this way, we are having a catered lunch at work for about 200 people and I have wondering what kind of sauce they are going to have to try and mask the flavor. Its good but not as good as we make at home. It will also be interesting to see if anyone from the IT department says anything as I cooked 22 pounds for them a few weeks ago for a department appreciation luncheon. I know that sounds a little snobby but hey the Egg has turned this family into meat snobs.  )

jhl192

Carolina Q said:

SBR? Blues Hog? On pork butt????!!! Oh. My. God!!!

I'll bite. What law did we break now?

tksmoke

I love it enough to put on the 6 pounder this afternoon (turbo, of course).  Was going to do it yesterday, but ended up flying around until too late (time to spare, go by air - more time yet, take a jet).  So we had to suffer through Copper River salmon last night.  It's hard to be me.

Carolina Q

jhl192 said:

Carolina Q said:

SBR? Blues Hog? On pork butt????!!!

Oh. My. God!!!

I'll bite. What law did we break now?

)

Mine. Well mine and the entire state of North Carolina's. No thick, overly sweet sauce on pork barbecue!

GQuiz

But you'll heap on the slaw? That's OK. You do it the Tarheel way and I'll continue to use the sauce. Hope you had a great 4th.

jmarbs21

I agree with @Carolina Q!!!

wylievol

Glad to hear of all the different temps that you guys are using to do pork butt. I've been using the Elder Ward recipe and think it produces an awesome result. But I've yet to be able to achieve his target meat temps. I did an 8 pounder this weekend. Put it on just before midnight Friday with the Egg temp at 200. According to his writeup the internal meat temp should stabilize at 175-185 at which point you turn up the dome temp to 275-300 to reach a meat temp of 200. I think my meat temp would have stayed at 150-155 indefinitely as long as I held the dome temp at 200. After 4 hrs of meat temp at 151 I gave up and cranked up the dome temp to 275 and left it there till we were ready to eat. The meat was at about 175 when I took it off. I'm only left to wonder if the difference between 175 and 200 is really significant. Meat was on the egg for a total of 19 hrs without lifting the lid!

tulocay

I'm no expert, but 200 dome sounds low to me. I just did 32 lbs of bone in boston butt on my large. Started at 250 dome and held there for 19-20 hours. Bumped to 275-300 and they finished about 2 hours later. I also wrapped with foil the last 2 hours. Finally got the internal temp to 200-205. They turned out fantastic.

wylievol

tulocay said:

I'm no expert, but 200 dome sounds low to me. I just did 32 lbs of bone in boston butt on my large. Started at 250 dome and held there for 19-20 hours. Bumped to 275-300 and they finished about 2 hours later. I also wrapped with foil the last 2 hours. Finally got the internal temp to 200-205. They turned out fantastic.

Do you happen to remember what your meat temp was after the 19-20 hrs at 250 dome? In other words, at what meat temp did you do your foil wrap?  I'm thinking that Mr Wards dome thermometer reads quite a bit low just like mine does. I clip the pit probe of my BBQ Guru right to the bracket that holds the built in gauge in the dome and when the BBQ Guru says 200 pit temp, the egg thermometer says about 180.

tarheelmatt

Who is this Sweet Baby Ray?  

Go even simplier and I bet you will enjoy it better... Straight S&P (or just salt) with oak and hickory for smoke and you're golden.  

Ditch the SBR and make your own.  

tulocay

I think they were in the 185-190 range. Seemed to be taking an unusually long time, so I foiled and plowed through. I did triple wrap in foil along with my injection liquid ( DR BBQ recipe).

GQuiz

Wrap the butt at 160 and cook until 200. It works wonderfully. Juicy every time.

tarheelmatt

Wrapping jeopardizes the bark....

wylievol

tarheelmatt said:

Wrapping jeopardizes the bark....

I shave most of that off anyway.