First Time: Pork Butts & Tri-Tips - Costco Purchase

Unknown

I have been smoking/grilling for about 15 years. Being in Texas, this usually meant baby back pork ribs or beef brisket, plus the occasional chicken or turkey breast.[p]Since I acquired my XL BGE about 3 weeks ago and discovering this forum, I have heard repeatedly about pork butts and tri-tips. I knew what pork butts were, but never saw a tri-tip in my life.[p]Today I went to Costco. I am not a member, so I had to accompany another member. To my great surprise and joy, I discovered Costco had pork butts packed two per package so I bought a 14 pound package, which I assume contains two butts of about 7 pounds each.[p]I also found tri-tips -- either a 20-pound package costing about $80.00, or smaller ones consisting of about 4 pounds for about $20.00. Also, I was glad to see that all of Cosco's beef was USDA Choice grade. I bought a small package, but I have a large freezer capable of freezing more if I like them.[p]I have seen Morro Bay Rich's recipe for tri-tip and I think I will try that for my first tri-tip cook.[p]For the first time pork butt, I am thinking I will want to cook only one and freeze the other for later, but there is plenty of room on the XL to do both. Should I do both and freeze some of the pulled pork, or freeze one whole?[p]Also, is there a link or recommended sauce to be used with the pulled pork?[p]Thanks to the very helpful and dedicated users of this forum.[p]Colin

Judy Mayberry

Colin in Texas,
You've found the best meat you can hope for at reasonable prices! Costco is well worth the membership cost. [p]By all means make both butts at one time--save time and fuel. The best way to store extra pulled pork is to vacuum pack it with some extra liquid, and to reheat, you can drop the bag in boiling water or put the pork in a foil-covered pan in a low oven.[p]Tri-tip is my absolute favorite meat on the Egg. I don't use "the" recipe. I sliver a clove of garlic, punch slits all over the tri-tip and insert a sliver of garlic in each one. Then I rub it with olive oil and sprinkle on Dizzy Pig's Red-Eye Express or Raging River, or even Swamp Venom. I bring the Egg up to about 600¼ and sear it for a couple of minutes on both sides, then let it rest while I bring the Egg down to 350-375¼. After about 15 minutes I cook it for about 20-25 minutes more (flip it once after 20 minutes). Use a Thermapen to check the internal temperature--130¼ one way or the other, depending on how pink you want it, and let it rest for 10 minutes. It will cook a little more and the juices will redistribute. Wow, that is THE best![p]Let us hear how it comes out.

Jeeves

Colin in Texas,[p]Please email your contact info.. THANKFULLY HEB is now selling tri-tip at most of it's stores.. I get mine from the Arboretum. My neighbord for San Diego loved it off the egg and I think it's a great, inexpesive cut of meat.[p]I work in the Arboretum Area and live near 620/Parmer. I'm collecting info for the Austin/SA/Houston Users...[p]EPls email me.[p]-Jeeves

Unknown

Jeeves,
Thanks for the response. Check your email.
Colin