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First port butt - need a little advice

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  • Clusterbuster
    Clusterbuster Posts: 28
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  • Clusterbuster
    Clusterbuster Posts: 28
    Sorry. Didn't mean to send pic without text. Anyway, above is my first pork butt attempt. They came out pretty decent, lots to eat. 
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  • Clusterbuster
    Clusterbuster Posts: 28
    I think this will put my text and pic together. Again, here is my effort from the weekend. 
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  • minniemoh
    minniemoh Posts: 2,145
    Looks like great results to me! Nice job on the first butts. You will find lots of great ideas on this forum for the leftovers too. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Ladeback69
    Ladeback69 Posts: 4,483
    tikigriller said:
    @ladeback69 it turned out okay. Cutting it in half definitely seemed to change the timing. Everything was still really good and the burnt ends were awesome, so it was worth the change, but doing to butts would be better IMHO. 


    If that is just ok from what I see here I will take that any day.  Looks awesome and the pork burnt ends look pretty tasty.  Did cutting in half slow the one for pulled pork down or was it dry?  I may try this sometime soon.  Did you cut in half before cooking or after it was at 165?  M&C looks good too.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • tikigriller
    tikigriller Posts: 1,389
    edited October 2016
    I felt like the pulled pork was a little dry, but everyone loved it as usual. I am going to wrap it next time to see if I notice a difference, but the burnt ends of it will be somewhat of a staple now. With Costco selling them in pairs and it being such a simple left over, I will probably just cook both from now on and just use one for the burnt ends.  The burnt ends were extremely good. I actually liked them better than the pulled myself. Cut it in half at 160. Let the burnt ends half sit for 20 minutes before cubing. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Ladeback69
    Ladeback69 Posts: 4,483
    tikigriller said:
    I felt like the pulled pork was a little dry, but everyone loved it as usual. I am going to wrap it next time to see if I notice a difference, but the burnt ends of it will be somewhat of a staple now. With Costco selling them in pairs and it being such a simple left over, I will probably just cook both from now on and just use one for the burnt ends.  The burnt ends were extremely good. I actually liked them better than the pulled myself. Cut it in half at 160. Let the burnt ends half sit for 20 minutes before cubing. 
    The burnt ends have been a big hit at my house and with my friends as well and I don't know when I will do pulled pork again.  I may get a pork butt, cut in half before cooking and see how it comes out.  Thank you for the input, great cook.  I am wanting BBQ now.  I will be having plenty this weekend at the American Royal.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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