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Pork Butt!

jstollings12
jstollings12 Posts: 7
edited July 2014 in EggHead Forum
Hey everyone! Became a medium Big Green Egg owner this past March and have not stopped cooking on it........l believe I'm addicted! When I first started using the Egg, it was just burgers, hot dogs and steaks but now have started to do some Low & Slow cooks! I've done 4 racks of ribs (baby backs), 3 Briskets and 4 Pork Butts (but who's counting.......). Been lurking and learning from everyone on the forum for awhile now. Here is my latest Pork Butt (love pulled pork): It was an 8 lb butt rubbed with 3 eyz (best rub I've tried so far). Let it soak in for a couple of hours. Had the Egg at 225 (with the help of a Stoker, love that thing for long cooks). Used only Apple wood chunks for smoking. Sprayed the butt with a mix of Apple juice and water (half and half) every 4 hours until the 12 hour mark. Had a drip pan with water and apple juice as well. Pulled the Butt off at 197 (was shooting for 195 but no big deal). Then FTC'd it for about 2.5 hours (had the leave the house for a bit, was shooting for at least an hour). It was hands down my best one yet! Hopefully I uploaded the pictures correctly! imageimageimageimageimage
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