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Pork butts

YukonRon
YukonRon Posts: 17,264
edited February 14 in EggHead Forum
I have been evaluating different smoke profiles for por butts on the big green egg. 

I think I have found a favorite, peach wood from Frutia and some bourbon barrel sourced locally here in Louisville, mixed 1:1. 

This goes well with either the peach preserves or the MC Honey Hog rub only. Leaves a very nice flavor profile, for pork. I have done about 12 cooks using 8-9 pound butts, so far, this one seems to be the deal. 

People will stop and ask what is cooking when they smell it, meanwhile with all this testing my wine cellar has taken a hit. You know; Cleanse the pallet, and that stuff. 

I will post images when the current one comes off the egg in a few hours. 

Keep egging. Cheers
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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