Well, I finally did a Boston Butt

swordsmn

For some strange reason, I always left pulled pork to the smart a$$ son in law @GuitarEC but Fri Pm I stopped by Patton's and bought a 9.37 lb BB.   
Last night, I loaded up the LBGE with RO and apple wood chunks over the kick ash.

Used the AR with the oval stone covered with HDAF
Atop the stone were 4 copper T's supporting an alum roasting pan (dry)
Above that was the AR grid extender supporting the sliding grid.

Lit the fire! The royal oak tortured my arm with sparks as I lit it with a mapp torch, but it was a fast start. 

I added the AR Assembly and quickly affixed the cyberQ with fan baffle at ~33%
cyber q was set for Cook at 275 dome clip ,  each food probe (2) set to 200 target
Smoke ware cap was open maybe a penny thickness

Prepped the butt with just French's mustard under probably too much low salt Dizzy Dust!

Meat hit the grill at 2030 Atl time... Spent the evening with wifey watching Star Trek reruns and Svengoolie (our Sat pm ritual)
I'm always amazed at the cyberQ during rib cooks for the stable temps.  

Butt started at 39F - temp rose very linearly all night.  
Did I trust the cyberQ to alert me when temps got to 200?  No,  I monitored all night. Lol
Got the temp I wanted at 0630'ish..  
Let it rest a few mins but couldn't resist pulling and taste testing... Very very good!

You guys always say how forgiving pulled pork is vrs brisket or even ribs.  I have had great success with baby back ribs but as I said, pulled pork scared me!   So I feel great!   Someday I'll try a brisket and really feel like I've gotten a grilling merit badge.

Thanks as always for all the encouragement and you other pulled pork posts that's I really took to heart

lousubcap

Great result-I see several banquets right there.  Enjoy the success.  And while brisket may be a bit less forgiving than the pork it is just the same approach and the end result is driven by the feel.  Time to "get it on".

XC242

Nicely done! Don't worry about the brisket, you'll do fine, you've got an Egg!

Jaime

I must say, wifey fully approved, deliscious!

johnkitchens

It looks great! 

swordsmn

Thanks all..  As she just posted, swmbo loved it, so I'm happy. She's easy to please - she married ME. LOL.  Next time I'll trust the cyber-cheat wifi and grab a few hrs sleep.  

piney

Looks great! You'll do just fine with brisket.. as my ole buddy SGH said "it's just a big ole hunk of meat you need to cook low and slow to the right temp" 

Mikee

Both a pork butt and brisket reach a plateau level that seems to take forever to overcome. While low and slow is great, I normally go a little higher and cook them at 280-290* dome temp. I then drop the temperature down about 10* after the plateau. Let it go for another hour or so and then close up the vents and let it rest on the egg as the egg cools down.