First pulled pork!

BGEinMaine

Got my uncles old BGE and enjoying figuring it out. Decided to do a pork butt using apple wood chunks for my first smoke on it! Super happy with how it came out and the bark I got. I didn't wrap it but increased temp a little during the stall to get through it faster. Might try wrapping it next time to compare. Looking forward to trying a brisket next! Looking for any feedback or tips, thanks!

Skrullb

Looks good! Welcome aboard 

Theophan

Looks fantastic!

I don't think I've seen many, if any, people here wrapping pork butts, though I'm not sure why.  Seems like it would be similar to brisket, and people often wrap those.  But for what it's worth, I don't ever wrap them, and I love it just the way it is.  I'd say you did it just right, so stick with success!  

That said, though, I always squirt a little Elder Ward's North Carolina style vinegar sauce when I'm pulling the pork apart, so that adds a little moisture, as well as a little tang.  Maybe it would seem dry if I didn't.  But I live in NC, and the local way is to try not to overpower the pork flavor with a heavy sauce, but mostly just a little vinegar and pepper, and I do like it that way.  (And usually some cole slaw on top.)

Anyway, your pork looks fantastic!  Great job! 

lkapigian

Way to jump in, looks like a winner and Welcome

johnmitchell

Great cook and welcome.

BGEinMaine

Thanks for the feedback and tips! Looking forward to many note cooks and all the great info on this forum!

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
Great cook right there.  Congrats.

YukonRon

When you cook excellence like that, it is a forum mandate, that I must be invited. (I do not make the rules, just abide by them)
Excellent cook and welcome to the money pit.

ryantt

Great bark, and kiss of smoke on the pulled prices in the pan.  When it comes to cooking pork butts there really isn’t a wrong way.  In the past I cooked  them at 225 bc well that was bbq.  Then I heard about turbo and couldn’t tell a difference in quality and it saved me tons of time.  Now we cook butts at 275, and spray them with 50/50 apple cider vinegar and water.  It’s not needed but I believe it helps with smoke ring formation and get me a better bark.  I always wrap butts once they have the color I want and the bark is set.  Truth is I wrap to speed up the cook.   

Enjoy playing on the new toy, cook lots of chicken and pork as they are cheap to practice with and you can do a ton of different things with thing. There are so many fun flavor combinations out there, that you’ll never run out of things to try.   

Mickey

My way onTurbo Butts

TURBO BUTTS.

·         Hot'n fast, 350 for 5 (+ or -) hours to internal to 200. Falls apart and oh so good! Have fun!

Be sure you only get a 7lb butt or so for the time (or a couple ((same amt of time)) or more for more protein )

.         Note:  The butt box is not required unless holding for dinner. 

I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, 

then rub once more. Ps: I do not foil on the Egg. Also good with the coffee rub. 

FTC afterwards.