Dug out the XL. cooking a butt today

Cookinbob

I have been wanting some pulled pork for weeks, but travel and the weather have gotten in the way.  I decided to make it happen today.  Yesterday I dug the egg out of more than 2 feet of snow which was a job in itself.  Lit it up around 7:45.


While I waited for the smoke to clear, I trimmed the fat cap off a 9 + lb butt then rubbed with mustard and a homemade rub that is supposedly very close to Bad Byrons.  The trimmed fat is now in the freezer, will be used in a pending sausage project (Bratwurst and Chorizo)

Egg was stabilized at 300 and the white smoke had cleared, so it went on about 9:40.


Planning to run at about 300 all day for serving around 6.   Originally we were to have neighbors over for dinner, but due to flight cancellations, they will not be home!!!  The food is all prepped, and the pork is on, so I guess we will pack up meals for a neighbor or two.  Lots of Pork for just two!  I'll post another pic when it is done.

Egghead_Daron

I love the dug out pictures. I didn't have to dig anywhere near that but I love the reaction of neighbors when they see me shoveling the path to and around the Egg before the driveway. Priorities.

THEBuckeye

There's no quit in Egg!

Cookinbob

Correction. The meat went on at 8:40. 2 1/2 hours in, the egg is at 289, IT is 133.

Hawg Fan

I applaud your efforts!  Your pork butt is going to taste even better just knowing the work involved to get her done.

Cookinbob

Just so you all can appreciate, here is a pic taken on Feb 8.  We had another 8" or so on top of this before I dug it out.  Temp here has not been and will not be above freezing this month.   Snow falls and does not melt.  6 of the next 7 days will have lows below 0 F, and highs well below freezing.

I have been around for a long time, this is the worst winter ever from a snow standpoint  

Cookinbob

Here's the finished pic.  7 hours at 275-300.  Never stalled, just kept on going.  Now resting in the FTC, dinner around 6.  I plan to sauce the whole thing with a vinegar based sauce, then sammies, with lots left over for tacos or whatever.

grege345

Well worth the shoveling @cookinBob

beatarmy

nice looking cook.  bet your back is sore.