Nothing crazy, just some pulled pork for tomorrow

ChillyWillis

I found this 8# butt at Wally World. I don't usually buy my meat there but at $2 per lb I couldn't walk away from it. I'm whipping up some pulled pork to bring to my buddies BBQ tomorrow so I don't have to choke down some half blackened Hebrew nationals cooked over Kingsford ready light.

I hit the butt with a bit of olive oil and some dizzy dust. It's sitting and getting happy in the fridge right now and will be hitting the egg around 11 tonight over some Rockwood and a mix of apple and hickory. I'm excited to see how the Rockwood performs in a low and slow cook, my usual go to lump for overnights is WGWW.

SGH

You are going to love the RW. Can't wait to see it. Bring it on home brother !

SGH

@ChillyWillis‌
Let me know your thought on the RW vs WGWW if you don't mind. Thanks.

ChillyWillis

@SGH‌ I absolutely will brother. I'm excited to use it. That squeaky clean flavor profile of Rockwood should (I'm guessing) really let the flavor of the smoke wood stand out. We shall see if I'm right!

SGH

@ChillyWillis‌
I can tell you right now that you are correct. No question of it my friend.

Eggcelsior

Rockwood is fantastic. I wouldn't be surprised to see @stlcharcoal floating by since his head
must be huge from the compliments.

ChillyWillis

Just hit the egg! The temp went slightly above my target of 250 but I'm betting she'll settle into a grove soon. There are few better smells in the world than pork smoking on the porch at night! 8->

Edit: sorry bout the thumbnail guys, I guess I was too focused on the cook and the glass of rye

SGH

Looking good brother Chilly. Standing by.

ChillyWillis

13 hours in and this baby has hit the stall HARD. Good thing I'm not in a rush. It smells absolutely phenomenal.

SGH

@ChillyWillis‌
Looking good this far. Bring it on home brother Chilly.

ChillyWillis

Unfortunately this was the only finished photo I got. It was on for over 14 hrs.... It hit a stall at 165 for ever. By FAR the longest stall I've ever experienced. The Rockwood performed even better than expected. It held temp perfectly overnight and I never had any sort of temperature spike at all. As we discussed earlier @SGH‌ the clean flavor profile of Rockwook let the apple and hickory smoke wood come through and shine with the meat. Also there was a surprising amount of lump left over after the cook. If I'd wanted to I'm guessing I could have gone above 20 hours on a full load at the 240 dome temp I was cruising at.

Oh, and the pork was fantastic!!! =P~

SGH

Looks like a home run to me. Excellent cook. I concur with the RW statement. It's neutral taste allows you to totally control and lay down the smoke profile of choice. Also it's longevity. I have cooked 4 steaks a rack of ribs and 12 red hots and 2 chicken kabobs on less than 5 handfuls of lump using the mini. It's hard to argue with such outstanding results. RW is without question par excellent lump. Again that's some mighty fine looking pork. Solid my friend.

SGH

@ChillyWillis‌
I see your knife block in the back drop of the pic. That is some top tier knives you have there. How do you like them?

ChillyWillis

They are fantastic knives, I think they are absolutely phenomenal. They were well worth the investment.

SGH

@ChillyWillis‌
I have one of their fillet knives and absolutely love it. They are top tier no doubt .

Chkultr

I am going to do my first pork butt this weekend. After finding this thread I went ahead and ordered a bag of the Rockwood!

ChillyWillis

@Chkultr‌ It's a fantastic lump, you'll really enjoy it. I would recommend completely cleaning out your egg of all ash and loading with a fresh load of Rockwood and your smoke wood. The clean egg will help with airflow and ensure you can hold your targeted temp for the duration of the cook.

Chkultr

I planned on starting this cook out with a like new grill. I had to order the lump because I do not have a dealer within 100 miles of me. $24.95 shipped to my door isn't too bad! I only ordered one bag to see if the Naked Whizz reviews were legit! I have some black cherry I am planning on using along with some Dizzy Pig rubs. I am cooking dinner for my mom and uncle's birthday! A lot of pressure for my portion of the meal to turn out! Thank you for the suggestions!

ChillyWillis

You've picked a good choice if your doing a low and slow for a crowd for the first time. Pork butt is a very forgiving cook, unlike something along the lines of brisket. I'm sure you'll knock it out of the park.

Remember pics or it didn't happen!

Chkultr

So here it is ready for the overnight fridge portion.

NPHuskerFL

Your killing me brody! I'm on call!!! & as I've been on the forum this evening I've had to already schedule 3 ER calls for tomorrow. Oh the agony. >:)

stemc33

NPHuskerFL said:

Your killing me brody! I'm on call!!! & as I've been on the forum this evening I've had to already schedule 3 ER calls for tomorrow. Oh the agony. >:)

How do you schedule ER calls? If it's an ER call, doesn't that mean they need you, like yesterday?

NPHuskerFL

@stemc33‌ When I'm already working on a monster glycol cooling tower and the other calls coming in close doors in 2hrs I push it till the next day. I schedule and run my own calls. We (techs) have a laptop that links to our hone office in TN and I do it all from my van. So that's how it works in a nutshell.

ChillyWillis

@Chkultr‌ looks like they're sitting pretty for the evening. Can't wait to see what you do with em.

NPHuskerFL

@stemc33‌ and another one just came in.
OBTW I'm "On Call" every other week.

stemc33

@stemc33‌ and another one just came in. OBTW I'm "On Call" every other week.
Fun stuff. Job security.

stemc33

Tried to quote @NPHuskerFL‌ without using his pic, but everything ran together. I've seen people quote on just a portion of a persons post, but I'm just not savvy enough I guess.

SGH

@stemc33‌
I can't do it either on my phone. I have to be on a computer. If there is a way to do it I hope someone shares how.

NPHuskerFL

SGH said:

@stemc33‌
I can't do it either on my phone. I have to be on a computer. If there is a way to do it I hope someone shares how.

It's a secret. Lol )

You just have to cut the pic quote out. Look forrge "<>".

stemc33

NPHuskerFL said:

@stemc33‌ and another one just came in. OBTW I'm "On Call" every other week.

Like this.

SGH

@NPHuskerFL‌
If you are not busy could you elaborate a little more brother husker?