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My first butt!

ILikeBigButts
ILikeBigButts Posts: 41
in Pork
I just got my LBGE about 5 days ago and have already experimented with a whole chicken (low and slow) and Ribeyes (high and fast). So I made the decision to try out a Boston Butt for the family for the 4th. Watched a lot of YouTube videos, read forums on here and I would say it resulted in the best piece of meat I've ever eaten. My family said I should open up my own restaurant (probably sarcasm) haha 
Large BGE | Gainesville, GA

Cooking is like love. It should be entered into with abandon or not at all.
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Comments

  • Sea2Ski
    Sea2Ski Posts: 4,088
    You turbo that sucker??  At what temp did you cook it, and for how long?
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • ILikeBigButts
    ILikeBigButts Posts: 41
    Well it was a 12lb butt, so right at 19 hours it hit the 195 internal temp and I tried to run it at 225 but overnight a rain storm came through and the vent was facing the direction of the wind and bumped it up to 300 for a couple hours... aka why I'm investing in a Digi Q very shortly!
    Large BGE | Gainesville, GA

    Cooking is like love. It should be entered into with abandon or not at all.
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  • bgebrent
    bgebrent Posts: 19,636
    Looks awesome!  Great cook!
    Sandy Springs & Dawsonville Ga
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  • ILikeBigButts
    ILikeBigButts Posts: 41
    bgebrent said:
    Looks awesome!  Great cook!
    Thank you sir! Still a padawon training to be a jedi B)
    Large BGE | Gainesville, GA

    Cooking is like love. It should be entered into with abandon or not at all.
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    edited July 2015
    ILikeBigButts said:
    Well it was a 12lb butt, ......
    I guess you do like big butts. Your name does not lie....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • lkapigian
    lkapigian Posts: 11,124
    Looks great- Naked the whole way?
    Visalia, Ca @lkapigian
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  • ILikeBigButts
    ILikeBigButts Posts: 41
    Yes sir! Just a dry rub combination for 12 hours in the fridge, cool down close to room temp, soak some chunks, then I used the water from the chunks, boiled it, then put that and apple cider vinegar in the drip pan, sprayed apple juice concentrate on at about 150 IT every hour or so, then took off at 195 double wrapped in foil then a towel and put in a cooler for 2 hours or so
    Large BGE | Gainesville, GA

    Cooking is like love. It should be entered into with abandon or not at all.
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  • DRoberts908
    DRoberts908 Posts: 70
    Looks Great!
    Carrollton, Kentucky
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  • ILikeBigButts
    ILikeBigButts Posts: 41
    DRoberts908 said:
    Looks Great!
    Thank you sir!
    Large BGE | Gainesville, GA

    Cooking is like love. It should be entered into with abandon or not at all.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    First, welcome. 

    Secondly, awesome looking pork. 

    Finally, that liquid in the pan evaporating could have contributed to your temp spike. Did you replenish?  The liquid is a heat sink until it's gone. Them you have the same fire with no water soaking up heat. A lot of folks here, me included would say it's not necessary because eggs retain moisture very well. And I'm lazy, so no spritz, mop, soaked wood etc for me. 

    At at the end of the day, the fun part is trying new things and of course the eating. There are many ways to get there. Enjoy!  

    Nice butt. 
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  • ILikeBigButts
    ILikeBigButts Posts: 41
    theyolksonyou said:
    First, welcome. 

    Secondly, awesome looking pork. 

    Finally, that liquid in the pan evaporating could have contributed to your temp spike. Did you replenish?  The liquid is a heat sink until it's gone. Them you have the same fire with no water soaking up heat. A lot of folks here, me included would say it's not necessary because eggs retain moisture very well. And I'm lazy, so no spritz, mop, soaked wood etc for me. 

    At at the end of the day, the fun part is trying new things and of course the eating. There are many ways to get there. Enjoy!  

    Nice butt. 
    Thank you very much! Glad to finally be apart of the community. 

    I did replenish the water but it was well after the temperature spike. The wind increased by about 25 mph is my theory behind the matter. 

    And ive ive heard mixed things about soaking and spritzing etc. I did find that soaking the chunks intensifies the smoke flavor you otherwise wouldn't have gotten. And the spritz added that tacky carmalizing (?) bark on the exterior.

    But I agree it's "to each his own" when it comes to smoking so I enjoy critizism. After all no one is perfect
    Large BGE | Gainesville, GA

    Cooking is like love. It should be entered into with abandon or not at all.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I wasn't being critical. Don't take it that way. Just pointing out the egg is different than most cookers in its ability to retain moisture. 5 days with an egg wasn't  sure what you've read. Everyone knows I'm lazy already.  ;). Plus I'm really not much of a cook. 
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