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First Pork Butt of 2019 (BGE + Flameboss)
bwor
Posts: 14
Don't post here much, but love reading and learning from everyone on this forum, so I thought I'd contribute today.
Today I did my first pork butt of the year. There's a store around here that will run them anywhere from 89cent/lb to $1.12/pound. I bought on the high end, but still cheaper than anywhere else.
Prep
The rub I use is simple:
1/4 cup brown sugar (packed)
1/4 cup paprika
1/4 cup ground black pepper
1 tbsp salt
2 tsp ground dry mustard
1 tsp cayenne
I inject using apple juice, a few splashes of Worcestershire, and a bit of the rub mixed in.
Coat with mustard, apply rub.
Large BGE set at 250 indirect using the Flameboss (I'm lazy and like to sleep). I used hickory and some pecan chips for smoke. Put on the egg last night around 10:30p. At 7a this morning I was in the 170's, so decided to back down my temp to 225 to finish out. I was aiming for 1p to remove from the egg. and FTC. Pulled it at 1:15. It is resting in the cooler now. I will take out around 4:30p, let it rest for a few minutes outside of the cooler, and then will pull it using my claws.

This is right after pulling it and getting ready to FTC. If I remember I will post pictures of it after it is pulled.
Today I did my first pork butt of the year. There's a store around here that will run them anywhere from 89cent/lb to $1.12/pound. I bought on the high end, but still cheaper than anywhere else.
Prep
The rub I use is simple:
1/4 cup brown sugar (packed)
1/4 cup paprika
1/4 cup ground black pepper
1 tbsp salt
2 tsp ground dry mustard
1 tsp cayenne
I inject using apple juice, a few splashes of Worcestershire, and a bit of the rub mixed in.
Coat with mustard, apply rub.
Large BGE set at 250 indirect using the Flameboss (I'm lazy and like to sleep). I used hickory and some pecan chips for smoke. Put on the egg last night around 10:30p. At 7a this morning I was in the 170's, so decided to back down my temp to 225 to finish out. I was aiming for 1p to remove from the egg. and FTC. Pulled it at 1:15. It is resting in the cooler now. I will take out around 4:30p, let it rest for a few minutes outside of the cooler, and then will pull it using my claws.

This is right after pulling it and getting ready to FTC. If I remember I will post pictures of it after it is pulled.
Comments
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Nice work!~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Looks like a good one, I have one on as we speak.Las Vegas, NV
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Nice cook! It’s nice to have the “peace of mind” having the Flameboss controlling the temps.
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I agree, although I did have some issues with it dropping connection to my wireless router. Not sure if it is the router or the FB though. I opened a support case with them this morning. I have never had this happen before and wondering if it is something with the new firmware installed.littlerascal56 said:Nice cook! It’s nice to have the “peace of mind” having the Flameboss controlling the temps.
But, it continued to do its job. I just could not monitor from my phone. First world problems, I know. -
Not an expert, but I would bet it is the router. When I had DSL and a PacBell supplied modem, my Flame Boss 300 kept dropping off. I even tried a wifi extender without much success. When I switched to cable and a newer modem (and 30 times the speed) I get a very strong signal in my back yard and have never lost the signal.XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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Solid cook... looks great and you are well rested...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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That’s a fine looking butt!! I’m a big fan of pecan. Well done!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Didn't get a chance to post this last night. Final product, pulled.

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Looks good. I'm finally getting around to using my Flameboss. I've had it for a few years. I installed my Rutland gasket a few weeks ago. Maybe a brisket flat or a Chucky.LBGE, Weber Grills, Silverback Pellet grill, PBC. No I don't have a grill issue.
LBC, Texas -
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love the bark on your butt...will try your recipe on my next cook. Finished product looks good too! Thanks for sharing.Opelika, Alabama
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