First low and slow

steelcityegger

cooking a bone in pork butt and some spare ribs on XL.  Was planning on starting pork tonight, and then just doing ribs tomorrow.  Have a 9 lb butt and 3 racks.

sorted the lump with large stuff in bottom.  (Used bge lump and was surprised that the majority of the bag was small pieces compared to the royal oak I've been using.)

have 3 pieces of pecan and 2 cherry.  Is that enough wood?

planning on cooking at 250 raised indirect.

have the pork rubbed with salt pepper and some penzey spice bbq3000.  Was going to rub the ribs with penzey galena street spice.

thinking ribs 3-2-1. The 2 covered with foil and some sparkling apple cider added. (Wife is expecting so have a bunch of this since its non alcoholic.)

not it sure if will let pork uncovered or cover it into the cook.

planning on keeping pork wrapped and in cooler for a few hours before pulling.

any other tips?

thanks!

Darby_Crenshaw

No need to FTC the butt, if it helps with timing though, it's a good option

steelcityegger

Thanks, originally I didn't think I was going to have room on the XL for the butt and 3 racks but after trimming the ribs I think there is room.  I don't have a rib holder, just going directly onto a raises 21" grate.  Was going to ftc because of timing but 2nd guessing now. 

saaben

First lo and slow here as well. Boston butt, 250 and put on at 8:00. Taped the Indy 500. Has rained the last hour but holding temp. Good luck. 

steelcityegger

Same to you!  Just getting her lit up now!

Booder34

I have an 8lbs butt that i need done tomorrow for lunch around noon.  What time do you think i should put it on?

steelcityegger

Pork checking in at 191 already!  Wasn't expecting done until around 11 or 12.  Guess I'll take it to 205 and throw it in the cooler.  

How long will it keep warm?  Any ideas for best way to extend this?

saaben

Pleasantly surprised that mine went well. Holding 260 now at dome and 194 meat temp. Have not opened up and do not plan to till 204. Minor adjustment when I found it at 300. Planning on a good lunch. 

steelcityegger

Great!  I'll post pics of mine later today

EggSmokeVa

I'm a fan of using a lot of wood chunks or whatever you have... I also just used a whole onion and some garlic thrown in the fire... Idk if it added flavor but smells f'ing amazing... I usually don't wrap my butts while cooking unless I'm in a huge rush...sounds like you've got it down packed... Enjoy!

steelcityegger

Here was the pork going in the cooler

jaydub58

Beautiful!
Really looks like you aced it.
Got me drooling.

StillSmoken

It will hold for at least 4 hours FTC and most likely longer. 

poster

That is one clean egg! but likely not after your first low and slow I bet. How did you crack your fire ring already. All that aside, looks like the first round was a winner

steelcityegger

Gets nice and clean after a hot pizza cook!  In fact just did a hit burn tonight to clean it up from yesterday.  I actually swept it out with a shop vac before the slow cook too.  Not sure what crack you saw...I don't see one.

cheeaa

Look like a Crack at about 4 o'clock looking at ur ring. Dude that's a hell of a first butt

jtcBoynton

I don't see a crack.  I see a shade line from the plate setter notch.

logchief

Great looking butt, how were the ribs.  no crack that's the notch.

steelcityegger

I agree it's just the notch.  Ribs were great.  I didn't get any pics...everyone dug in as soon as they came off.  They were fall off the bone.  Plan was 3-2-1.  When I took them out of the pan they were falling right apart, so I cut them into approx. 1/3 racks, and turned the heat up to 325-350 and sauced them for about 30 mins.  I think I would try to get them a little firmer next time.