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In the Middle of a Boston Butt

rossv1
rossv1 Posts: 114
in EggHead Forum
Stuck a seven pound butt on last night at 12. Been able to hold a steady temp of 240* +- 10* throughout the entire cook without a blower or anything. I'm at an internal temp right now of 178 so I'm hoping for a little late supper of pulled pork and pork burnt ends. 

Began spritzing with apple juice and ACV mix before bed at 2:30 then when I woke up at 9 continuing every hour or so. Rubbed the butt with Meat Church Honey Hog. Burnt ends have been cubed and sauced with a homemade vinegar based sauce with a dusting of the same rub. 

I don't know about ya'll but I almost enjoy trying to hold my temps as steady as I can more than I do the food. Lol

Right before slicing a bit off for some burnt ends


Back on the egg!


Hopefully this turns out decently. Will post the results either way. 
22 in Macon, GA - Large BGE 2015
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Comments

  • lousubcap
    lousubcap Posts: 36,855
    Looks like a winner in the making-and I'm with you.  I enjoy the whole prep and cook process more than the end result.  Something about SWMBO escape time, adult beverages, fire, smoke and Q'ing meat. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • rossv1
    rossv1 Posts: 114
    ^ I wish I could do an overnight cook a few times a week just for those reasons 

    Well it turned out pretty good. The burnt ends were a huge hit. I didn't foil (never do) and the cook took 15 hours at a stable 240 to reach 200* IT so right at 2 hours per pound. 
     
    Finished and resting


    All pulled

    22 in Macon, GA - Large BGE 2015
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  • jls9595
    jls9595 Posts: 1,533
    good job. I'm about to take mine out of the FTC and pull. 
    In Manchester, TN
    Vol For Life!
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  • LetsEat
    LetsEat Posts: 462
    Yum!
    IL 
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  • eggsurance_agent
    eggsurance_agent Posts: 135
    Looks awesome!  Hope mine tomorrow turns out half that good.
    LBGE
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  • bweekes
    bweekes Posts: 725
    Looks great. I gotta do some port burnt ends again soon!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Spritzing and 240 will slow things. No harm in 250 and not basting. 

    You can add the apple juice to a sauce if you want. Same flavor, no mopping. Faster cook. 
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • johnkitchens
    johnkitchens Posts: 5,234
    Looking great!

    Louisville, GA - 2 Large BGE's
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Awesome job...  Just love the challenge too of working with temps on the egg
    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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