Butt virgin taking the plunge

Teefus

Get your mind out of the gutter 

I've had my LBGE a little over a year and had yet to do a Pork Butt. Tomorrow is the big day. We stopped by a local country meat market this afternoon and picked up a fresh 9# butt. It's sitting on a nice rub of crushed brown mustard seed, rosemary, garlic, thyme, bay leaf and sage overnight. In the morning I'll hit it with some Kosher salt and throw it on the Egg for a nice slow roast with a little added pecan wood. I'm thinking about 9 hours at 300*. Sound about right?

Here's what I'm starting with:

dsrguns

Easy cook on the egg. With that title it's better to take the plunge than take a plunge. Your timeline sounds about right. 

Woodchunk

Looks like you have the basics down. Looks and sounds good

nolaegghead

Based on the shape, weight and temp, i think it may cook faster than 9 hours.

Carolina Q

Method and timing are fine. Interesting seasonings though. Except for salt, I've never used any of them on a butt. I've used this for years... sugar, brown sugar, salt, cumin, chili powder, pepper, paprika and cayenne.

They sound good, I've just never done that. Let us know how it works out.

 

Teefus

Carolina Q said:

Method and timing are fine. Interesting seasonings though. Except for salt, I've never used any of them on a butt. I've used this for years... sugar, brown sugar, salt, cumin, chili powder, pepper, paprika and cayenne.

They sound good, I've just never done that. Let us know how it works out.

 

The spices are in a blend that we get from Penzeys. It's called Bavarian. It's absolutely awesome on roast pork. It's very savory with a rustic finish that is greatly enhanced with smoke. It's a whole different deal than standard pork BBQ. 

JohnInCarolina

I have to say that that is one strange looking butt.  Did the butcher take the bone out and filet it for you like that, or did you do that?

Agree with Nola, it should cook faster if you put it on in that same shape as opposed to tying it up into more of a roast.

lkapigian

I saw butt virgin and plunge but still clicked 

Teefus

It's bone-in and he didn't do anything extra I'm aware of. There were several to pick from and that one was the lucky winner. He joked that the shoulder bone was like the little pop up thing on a turkey. When it pulled out with no effort, it was done. 

Teefus

lkapigian said:

I saw butt virgin and plunge but still clicked 

A man's man. 

shtgunal3

Enjoy the ride   

lousubcap

As above - don't know if you can tie that into a more rounded shape to get a more uniform cook.  Regardless, your butcher was right there with great advice, "He joked that the shoulder bone was like the little pop up thing on a turkey. When it pulled out with no effort, it was done." And that is the way to know you are at the finish-line.  Likely around 200*F or so but "probes like buttah" and the bone pulling clean are the best indicators. 
If you run at around 300*F with that shape I would expect it to finish earlier-(around 6.5-7.5 hours) but the piggy drives the cook.  Above all, enjoy the cook and follow-on eats.

GrateEggspectations

Oh boy, SGH will have a field day with this one. And yes... the lack of tagging him was deliberate.

Teefus

Thanks to all for the input. High hopes for hog meat tomorrow. I'll make sure I take copious amounts of photos, lest it never happened. 

@lousubcap - it's really not that "flat". The photo may be misleading. It's proportioned about like a chubby packer brisket and I've managed to cook those evenly. We're more roast pork people than pulled pork people so I'm sure all will go well. 

JohnInCarolina

Well?!?!?

Teefus

JohnInCarolina said:

Well?!?!?

Continued in the Egghead forum. 

http://eggheadforum.com/discussion/1209182/first-time-butt#latest

bucky925

continued till friday