Pork butt - It's what's cooking today

stemc33

Great cook @Jeepster47‌, thanks for the play by play details. Just remember, no finished pics means it didn't finish. Also, the forum learned something about you today.

YOU ARE A PEEKER X_X

calracefan

Your time may have been extended due to opening the dome several times . "If you are looking you are not cooking " Each time opening the dome releases alot of heat which has to be replaced for the cook to continue. With the temp probes you have ,Maverick and Guru you can trust them without opening your dome. Of course you can't get pictures, so if you don't mind extended cooks open the dome .

Jeepster47

dstearn said:

Did you inject?

@dsteam ... No I didn't.

After the length of time it spent in the egg, I was expecting to find the meat like jerky.  What appeared, when the butt was opened, was far, far from that.  It would be hard to imagine a more tender, moist piece of meat.  Some folks catch the drippings and blend them back into the pulled pork, but from a moisture standpoint it doesn't seem necessary.

If either approach adds flavor, then it would be worth trying.

Jeepster47

@stemc33 ... Oh come on, I lasted six hours on the first cook without looking.  Tell me that on your first date you didn't want to peek.

Jeepster47

Hey guys, thanks for the help yesterday. 

Even though I've read a couple dozen threads on pork butt cooks, I never caught that there were two stalls.  Totally missed the first stall 'cuz I wasn't looking at meat temp readouts until five hours into the cook.  Will go back and read some threads on higher temp cooks and the "Texas crutch" approach.

Was amazed with how the lump reacted at the end of the cook.  I had a mental image of this tiny little fire trying to survive off in a corner of the fire box with minimal oxygen reaching it.  In the time that it took to pull the probes, remove the butt (in two pieces), and start to scrub the grate, flames started coming up around the plate setter.  The entire bed of lump was burning at that time.  Looks like the lump, having been "cooked" at high temps for over thirteen hours is ready and willing to jump on any extra oxygen that shows up.  So, one might not have to be so concerned about killing the fire, when choking down the temp, by completely shutting the vents.

RRP

Tom - sounds like a success story from here!!! BTW last night I mentioned the Ramp feature. Did you have that on or off? If on nearing the end of the cook it slows down the cook at the end. OTOH if you watch it you can turn it off and instead of coasting to the finish you slam on the brakes and pull the butt off the egg sooner. Just the same you played this course nearly par! Bravo!

Jeepster47

@RRP ... mine is the BBQ Guru and it does have the ramp feature, although I didn't have it turned on yesterday.

Thanks for the compliment ... think the nod should go to the egg ... I can't seem to screw it up ... well, completely that is. 

Mattman3969

Cool that everything turned out for you. The help you get from these guys on this forum is way cool. I remember when I did my first no foil turbo and I had a jack wad telling me all day long that I couldn't do a but without foil and a 350 straight through cook would destroy the butt. That was back before many people were doing it that way. He is no longer here but I still see him on other forums preaching the same thing.

Jeepster47

Couple a days late, but here's lunch today ... the same as yesterday.  Don't like slaw on/in the sandwich, so it's always on the side.  Italian hard crust bread, the pulled pork (with plenty of bark on my plate), and some Red Mud sauce.  Red Mud is a tomato based sauced with just enough vinegar and peppers to add some kick.

Thanks again for the assistance ...

johnmitchell

That sammie looks awesome...Great post and cook....What's next..

Jeepster47

johnmitchell said:

That sammie looks awesome...Great post and cook....What's next..

Thanks for the compliment. 

Next?  Hmmm ... good question ... don't know ... there is so much good stuff being cooked by forum members that it's hard to choose.  Luckily, with holidays and travel, I've got aprroximately a two week break to come up with something.