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Pork Butt - First Time in a While

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Longtrain
Longtrain Posts: 48

 

It’s been a while since I did a Pork Butt on
my BGE, and I kinda forgot time and temp recommendations. Reviewing the Forum, I got several pointers.

The pork weighed 5.6 lbs and had a bone.  I rubbed it with Jeff Phillips Rub and placed it in the frig, covered the night before smoking.

I started the BGE and it was ready to go by 9:00 AM, the temp seemed to settle around 275F, so I left it there for most of the cook. By 4PM, it got past the stall and it was 180F, I wrapped it in foil and raised the temp to 375F, it got to 205F fairly quickly, I took it off and let it sit wrapped for another hour.

The Butt fell apart easily, the bone came right out cleanly.  There was some nice bark which was very tasty.  I used large forks to pull it and kept some without sauce and added Dinosaur Slathering Sauce to the rest.  Simply it was the best we’ve had off the BGE, all in all it was on the Egg for 8 hours.

Now, I have a good understand of time and temp that worked well and can be repeated. Thanks for the guidance.  😁👍

Comments

  • lousubcap
    lousubcap Posts: 32,375
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    Great result right there.  Way to bring it home.
    I did a butt yesterday (first in a long time), ran nekked for the run.  7.7 lbs raw-took 8.5 hrs at an average of 290*F on the dome.
    Lots of flexibility with the butt or shoulder cook as you well know.  
    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.