Pork Butt Low n' Slow Advice

garthb4903

I attempted my first pork butt that worked pretty well, 3 lbs, 225-240 degrees, 7 hours, dry rub (no foil).  I'm overloaded from reading all the variations on slow n' low, what heating process do you recommend for my second attempt? I also am trying out the DigiBBQ for the first time.

JustineCaseyFeldown

I don't see how it would be done in that time even at that size. Did it fall apart?

i would do the same thing over, but go with a full sized butt or picnic, and bump up to 250 until it starts to fall apart. You can be agressive with rubs. Hard to overseason a pork butt. Hard to screw it up too

can't really over cook them

I'd suggest making your own tub too. 

Plenty of simple recipes out there 

google the Elder Ward pork butt method on the BGE. i think it may be on the naked whiz site too. Again tho. Bump temps to 250

ColtsFan

3lb? was it boneless?

Step 1: Buy a larger butt

What was it's temp when you pulled it? I like to pull mine at 203* 

I also like to inject my butts, a lot on here don't, just my preference. I'd ramp up the temp to speed up the process...the end result is the same

SoCalTim

Hey brother Garth, first I recommend 'not to overthink' your next butt cook or any cook for that matter.

In some way, the BGE forum can be alot like WebMb ... too many opinions and know-it-alls, who do I listen to?

Here's my answer, 275 degrees (but this time do a real butt - a nice 8 lb butt. IMO, if your gonna do it, do it for real). It will hit the stall @ 160, that's when you'll need to decide to wrap it (to push it thru) or ride it out.

Finish temp is approx 203 ...

Enjoy the cook, stress is something that our 8-5 jobs give us, cooking on the egg is my fun, no stress time. I find it very therapeutic.

Best ~ Tim

HellrodKC

If you were happy with how that first one turned out, why change it? 

If you are looking to improve, pick one thing to try at a time and give it a shot. Don't totally change your process, it will make it hard to figure out what made the difference.

For me, I rub the pork with yellow mustard, apply my rub, and let sit overnight/a few hours. Sprinkle some more rub right before it goes on the egg. My egg likes to sit at about 260, so that's the temp I go. I don't wrap in foil or anything, and start to check the bone for wiggle at 180 internal temp. When I can pull the bone out easily (normally around 195-200 IT), I pull it off, wrap in foil, wrap in a towel, and set in a dry cooler for at least an hour. Unwrap, pull, and serve with sauce on the side.

saluki2007

I would agree with what everyone else has already said. I would add that if your last attempt worked out then I would stick with it. Try changing your rubs up as that ultimately will have the biggest "change" impact rather than cooking temp. 

Hungry Joe

Again, all good info above.

When I'm doing butts I put as much meat as I can fit on the egg. It won't take much longer, if at all and not much more charcoal either.


I've fit 4 butts that totaled over 28lbs on my large. For what ever reason, one gets done either a lot fast or takes a lot longer then the other three. Every time as far as I can remember.


I pull then vacuum seal and freeze what ever I'm not using that day.

garthb4903

Ok, getting ready, bought a 6 lb. butt, will rub with mustard and then use the Tom Douglas rub (Christmas gift).  Not sure if I will start tonight late or early tomorrow, what do you rec on timing?

lousubcap

See your other post!