First Time Pork Butt Turbo Cook with Bourbon Smoked Vanilla and Bourbon Smoked Salt

coltonpayne · July 2014

Celebrated an awesome day this 4th of July with an awesome cook on the egg. First ever pork butt and it turned out amazing. 5 lb boneless butt went on at 9:30AM, got foiled at 1:30PM, came off to rest later that afternoon. Pulled it that night, mixed with a little home-made pineapple bbq sauce and we devoured nearly all of it. Only change next time is I think I'll wait another hour before foiling to get a bit more bark development. This cook was so much fun, and so simple! Gotta love the egg!

The butt goes on, rubbed down with plenty of a little rub I worked up. Mostly Penzey's BBQ 3000 with some added garlic, chipotle, and bourbon smoked sea salt and brown sugar.

After 3.5 hours of smoking/cooking at about 315 degrees dome temp.

Then I wrapped it up, put it back on for another 3.5 at just above 300 in the dome. Here it is after that, before it goes down to rest, pulled it at 200 internal temp.

Here it is after pulling, and then after mixing with a little of the pineapple bbq sauce and some vinegar based sauce too. It was a great Fourth of July Treat. I'll share the BBQ sauce recipe the next time I fix it - forgot to measure the ingredients this time, but it was awesome.