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First pulled pork!

BGEinMaine Posts: 49
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
    Skrullb Posts: 666
    Looks good! Welcome aboard 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • Theophan
    Theophan Posts: 2,654
    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
    lkapigian Posts: 10,645
    Way to jump in, looks like a winner and Welcome
    Visalia, Ca @lkapigian
  • johnmitchell
    johnmitchell Posts: 6,494
    Great cook and welcome.
    Greensboro North Carolina
    When in doubt Accelerate....
  • BGEinMaine
    BGEinMaine Posts: 49
    Thanks for the feedback and tips! Looking forward to many note cooks and all the great info on this forum!
  • lousubcap
    lousubcap Posts: 31,909
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Great cook right there.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • YukonRon
    YukonRon Posts: 16,974
    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • ryantt
    ryantt Posts: 2,530
    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.   
    XL BGE, KJ classic, Joe Jr, UDS x2 

  • Mickey
    Mickey Posts: 19,668
    My way onTurbo 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.   

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.