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First Pork shoulder/butt

KS68C10
KS68C10 Posts: 14
in Pork
I'm attempting my first shoulder/butt.  4 pounder, bone in.  Using a recipe I found here, Virgina Willis low and slow pork butt.  Wish me luck!
Rhome TX
2nd hand LBGE
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Welcome to the forum and good luck!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,606
    Welcome.. I know it will be good
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Cooked my first one yesterday. It's a cake walk. Looking forward to seeing yours. :)
    Living the good life smoking and joking
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  • KS68C10
    KS68C10 Posts: 14
    Thanks, will post pics when it's done!
    Rhome TX
    2nd hand LBGE
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  • biggreenrob
    biggreenrob Posts: 194
    Welcome.  Looks good so far.  What's your cooking temp?  Looking forward to finished pics.
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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  • KS68C10
    KS68C10 Posts: 14
    Cooking temp is 275, just checked internal temp, it's 165, instructions say once it reaches 165 to wrap in foil and continue until internal temp is 190
    Rhome TX
    2nd hand LBGE
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  • SoCalTim
    SoCalTim Posts: 2,158
    @KS68C10 .. you don't have to wrap, I wrap ONLY if I have hit a stall and wanna crash right thru it. Mostly I let the butt cook run it's course ~ Great cook!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • biggreenrob
    biggreenrob Posts: 194
    SoCalTim said:
    @KS68C10 .. you don't have to wrap, I wrap ONLY if I have hit a stall and wanna crash right thru it. Mostly I let the butt cook run it's course ~ Great cook!
    What he said.
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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  • KS68C10
    KS68C10 Posts: 14
    edited July 2015
    Thanks Socaltim, didn't see your post until I finished eating!! It turned out really good, maybe a little on the spicy side but me and the wife liked it.  May have cooked it a little too fast.  Held egg temp at 250-275 for about 4 hrs, IT was 170, instructions said to wrap it and continue to an IT of 190.  Checked IT after an hour or so and it was already up to 190 but did not pull apart.  I left it on for another 2 hrs, took it off and let it rest.  Pulled it apart, turned out good. 

    Rhome TX
    2nd hand LBGE
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  • KS68C10
    KS68C10 Posts: 14
    Rhome TX
    2nd hand LBGE
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited July 2015
    Looks good. I cooked mine at 280 and pulled it when the IT hit 200. I FTC'ed it for 2 hours before I pulled it apart. It pulled apart super easy. I'm guessing the FTC made the difference with the extra tenderness.
    Living the good life smoking and joking
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