Calling All Butt Experts (Advice Needed)

thailandjohn

If you mess up a butt, find another hobby................just joking,,,,,,butts are the easiest thing to cook in the Egg

Redskull

I've never tried a turbo cook.  grew up in Hawaii where pork butts are a staple of life.  I've cooked them in a crockpot rubbed with liquid smoke & Hawaiian sees salt & about a 1/2 of liquid, usually beer.  12 hours on low, perfect every time.  i've done them low & slow in my Tejas Smoker, no liquid smoke of course.  200 - 250, until internal temps is 203.  i also score the fat & cook fat side up so that the juices run through the meat.  I've used mustard of all brands and type, but my favorite liquid for the rub to stick to, is Dale's liquid seasoning, highly concentrated, works fast & penetrate quickly, 30 minutes to an hour tops, just enough time to get the egg fired up & stable.

My LBGE, same thing as my smoker, but i've really enjoyed the LBGE cook more, my Tejas Smoker is more of a storage area for BGE accessories now.  Have fun, experiment, don't chase your temps, 200 to 275, no problem.

Redskull

Ooops!  Sea Salt & 1/2 of liquid

MaskedMarvel

Hey buddy,

Do the butt YOUR way. You won't screw it up.

Change a little each time to slowly make it better.

Soon, start doing two butts instead. When they go on sale.



Sauce:

One squirt bottle
Fill with apple cider vin
Two tablespoons red pepper flakes
One tablespoon brown sugar


Enjoy! Pulled pork is AMAZING off the BGE!
8-Damien

stemc33

@johnkitchens‌ , I'd just close my eyes and pick somebody's post. If you don't like it, cross that post off and repeat the process next time. I think the only real mistake I've made with PP is pulling it too soon. Instead of waiting until it probed like butter, I would pull when internal temp would be around 195°ish. I was paranoid that I was gonna dry it out. Pulling too early equals chunked or sliced pork.
Personally I try to L&S at 250°, mustard, experiment with a different rub each time, Scored fat cap up, PS legs up, elevated drip pan, and apple and pecan wood for smoke.
Just curious about your PS use or lack of @Mickey‌ and @johnkitchens‌ . By looking at the number of your posts, you both seem to be experienced Eggers. If your not using a PS, what are you guys using to cook indirect?

Mickey

stemc33 said:

@johnkitchens‌ , I'd just close my eyes and pick somebody's post. If you don't like it, cross that post off and repeat the process next time. I think the only real mistake I've made with PP is pulling it too soon. Instead of waiting until it probed like butter, I would pull when internal temp would be around 195°ish. I was paranoid that I was gonna dry it out. Pulling too early equals chunked or sliced pork.
Personally I try to L&S at 250°, mustard, experiment with a different rub each time, Scored fat cap up, PS legs up, elevated drip pan, and apple and pecan wood for smoke.
Just curious about your PS use or lack of @Mickey‌ and @johnkitchens‌ . By looking at the number of your posts, you both seem to be experienced Eggers. If your not using a PS, what are you guys using to cook indirect?

I am NOT a fan of the PS. I have two ways: have two full sets of AR's with stones and find that is so much easier to use. Second way is the Steel Grid I was given works well and really looks cool.

JRWhitee

I love that set up Mickey, John i have cooked many Butts and you have excellent advice definitely use a drip pan Pork Butts drip a lot of fat. Look forward to your cook.

johnkitchens

I am overwhelmed by all of responses. You guys are the best. I haven't gotten my butt yet. I am hoping to do it this weekend, but with my kids going back to school next week my wife may have my weekend mapped out ahead of me. I think some back to school shopping is in the mix.

I am very excited to try my first one. We eat pulled pork usually once a week from our local BBQ joint. In this part of Georgia all of the BBQ joints have pre vinegar sauced the pork before you can get your hands on it. 

I am anxious to see how that will compare. I was concerned that I couldn't get a butt locally with bone in, but I talked to the meat manager at my local store last night, and he can get them for me. 

You guys are really nice to help me like this. I appreciate it very much!  

Tim (Watkinsville)

I had a barbecue judge tell me several years ago that a lot of competition pit masters use creamy peanut butter instead of mustard to stick the rub. So I had to try it. I nuked some creamy PB to loosen it up, painted it on an 8 pound butt. It turned out just fine. Next time I do butts I will do 2, one with mustard and one with peanut butter to compare. 

Just like with mustard, you never taste the peanut butter at all.

I do both turbo as well as low and slow. I really enjoy the low and slow, smelling that smoke and listening to a ball game on the radio. Its a great way to enjoy an afternoon/evening. And there is usually a Terrapin beer or two involved!

tcampbell

Egg -lump-platesetter-drip pan-grate-butt.Get fire going if u want low heat cook at about 225/250 and forget it till IT temp 200

Carolina Q

Tim (Watkinsville) said:

I had a barbecue judge tell me several years ago that a lot of competition pit masters use creamy peanut butter instead of mustard to stick the rub. So I had to try it. I nuked some creamy PB to loosen it up, painted it on an 8 pound butt. It turned out just fine. Next time I do butts I will do 2, one with mustard and one with peanut butter to compare. 

Just like with mustard, you never taste the peanut butter at all.

I have never used mustard. Never even heard of using peanut butter. Seriously, you guys have trouble getting your rub to stick? Really? I sure don't. Do you use mustard or PB on a steak?

GATraveller

Not a problem to get rub to stick it's just the amount.  If there is a layer of mustard it helps create more of a paste 

Hotch

EVO works great and helps create the bark.

bbqlearner

I'm about to do pulled pork also this weekend. Probably going to do turbo.

Do any of you use water on the drip pan?

Nanook

@bbqlearner‌ No need for water in the drip pan. Just make sure you leave an air space between the PS and pan.

Hotch

I use a 50/50 of water and apple cider. Mostly for the temp stability of the water. And a little added flavor to the bark from the cider. It is not necessary but and option.

Legume

they are really tough to mess up, so just go for it one way, try another next time.  just be sure you cook to temp.  I shoot for ~200, but I've never had one with a uniform temp in all areas - always some that are 195 in some areas and 205 on the other end, so don't get heartburn about that.

turbo/no-turbo really appears to be more about timing your cook.  cook/eat in one day or cook overnight.

you can never have too much bark.  don't be afraid to go heavy with the rub - this is nothing compared to the amount of pork and juices on the interior this will mix with when you pull it

overcooked won't be dry, it will be mushy.

I get lazy with sauce - I take my favorite bottled sauce and cut it ~50% with cider vinegar and put in in a squirt bottle

famous dave's pickles are fantastic on a pulled pork sandwich

king's hawaiian rolls are the perfect bread for pork

QDude

Carolina Q said:

Tim (Watkinsville) said:

I had a barbecue judge tell me several years ago that a lot of competition pit masters use creamy peanut butter instead of mustard to stick the rub. So I had to try it. I nuked some creamy PB to loosen it up, painted it on an 8 pound butt. It turned out just fine. Next time I do butts I will do 2, one with mustard and one with peanut butter to compare. 

Just like with mustard, you never taste the peanut butter at all.

+1.  Rub sticks to the butt just fine without the mustard or other goo.  Keep it simple and don't worry about how it will turn out.  As long as you cook it long enough, it will be really juicy and easy to pull.

I have never used mustard. Never even heard of using peanut butter. Seriously, you guys have trouble getting your rub to stick? Really? I sure don't. Do you use mustard or PB on a steak?

fishlessman

Carolina Q said:

Tim (Watkinsville) said:

I had a barbecue judge tell me several years ago that a lot of competition pit masters use creamy peanut butter instead of mustard to stick the rub. So I had to try it. I nuked some creamy PB to loosen it up, painted it on an 8 pound butt. It turned out just fine. Next time I do butts I will do 2, one with mustard and one with peanut butter to compare. 

Just like with mustard, you never taste the peanut butter at all.

I have never used mustard. Never even heard of using peanut butter. Seriously, you guys have trouble getting your rub to stick? Really? I sure don't. Do you use mustard or PB on a steak?

just try and get a whole bottle of dp coarse to stick to a butt without mustard )

stemc33

Legume said:

they are really tough to mess up, so just go for it one way, try another next time.  just be sure you cook to temp.  I shoot for ~200, but I've never had one with a uniform temp in all areas - always some that are 195 in some areas and 205 on the other end, so don't get heartburn about that.

turbo/no-turbo really appears to be more about timing your cook.  cook/eat in one day or cook overnight.

you can never have too much bark.  don't be afraid to go heavy with the rub - this is nothing compared to the amount of pork and juices on the interior this will mix with when you pull it

overcooked won't be dry, it will be mushy.

I get lazy with sauce - I take my favorite bottled sauce and cut it ~50% with cider vinegar and put in in a squirt bottle

famous dave's pickles are fantastic on a pulled pork sandwich

king's hawaiian rolls are the perfect bread for pork

I think most people use temp as a guide to help know when the Pork Butt is getting close to being ready to pull.

From what I've read, the majority on the forum take the butt off when it probes like butter or the bone is easily removed by hand.

Like I said earlier, the only mistakes with pulled pork I've made is pulling to early. Tasted fine, just wasn't easy to pull.

Legume

@stemc33 I totally agree.  temp is a guide as you learn the feel

Thatgrimguy

@legume  

Dude you are SO right about Hawaiian rolls and pulled pork. PERFECTION.

DaveRichardson

Peanut butter???? Interesting idea, but can't try it at my house dye to the little chick that runs around like a banshee is allergic to PB. Imagine no Reece's PB Cups!!!!