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First butt finished - I'm a happy camper.

SciAggie
SciAggie Posts: 6,481
in Pork
Ok, I need to show my cook. This is my first butt. Cooked about 6 hrs @225, 4 hours @250, then bumped to 325 in order to finish in 12 hours. It is amazing. Only DP rub and let it ride. 

Lessons learned: RELAX, it's only cooking. Have a beer and smile and contemplate how fortunate you are. 
Keep it simple. A little rub and trust the pork goodness. No brine, no water bath, no anything - just keep the temp down and have another drink.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • blasting
    blasting Posts: 6,262
    Well done, looks good.  Love a nice butt.
    Phoenix 
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  • swordsmn
    swordsmn Posts: 683
    Great job!   
    LBGE, AR.  Lives in N.E. ATL
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  • Jeremiah
    Jeremiah Posts: 6,412
    edited September 2015
    Looks great. What sauce are you going with?
    Slumming it in Aiken, SC. 
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  • SciAggie
    SciAggie Posts: 6,481
    @Jeremiah no sauce - do I need a sauce? Lol.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Jeremiah
    Jeremiah Posts: 6,412
    SciAggie said:
    @Jeremiah no sauce - do I need a sauce? Lol.
    I do. But to each his own own.  =)
    Slumming it in Aiken, SC. 
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  • SciAggie
    SciAggie Posts: 6,481
    Seriously - what do you use?

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Jeremiah
    Jeremiah Posts: 6,412
    Im lazy, and mix commercial bbq sauces to make what we're in the mood for. Right now we're on an eastern NC vinegar kick. I usually go easy though, then leave the various sauces out for everyone to then use at will.
    Slumming it in Aiken, SC. 
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  • YukonRon
    YukonRon Posts: 17,075
    Just finished my dinner, check out my last post. One word: Peach!!!!
    Not trying to steal the thunder, but, you really, really need to do this with you next Butt. 
    Sorry.
    Seriously great looking cook, congrats!!!!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    YukonRon said:
    Just finished my dinner, check out my last post. One word: Peach!!!!
    Not trying to steal the thunder, but, you really, really need to do this with you next Butt. 
    Sorry.
    Seriously great looking cook, congrats!!!!
    No problem friend! Congrats on your cook & I'll look into it. We have dove appetizers about to hit the grill - dove breasts, cream cheese, and jalapeño bacon. Beer to wash it down. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,075
    Yeah, 
    you ROCK!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • stemc33
    stemc33 Posts: 3,567
    Looks great great. :plus_one: Thanks for sharing the details, especially the lessons learned. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I'm with you. No sauce needed. 
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