Pork Butt (35lbs)

Iowa State Egger

This was the first time I did this much butt so I was a little nervous. However, the GURU did its job set right at 235 degrees. I put them on around 10:00 pm Thursday night. One of the four cooked a little quicker so he got pulled at about 2:30 Friday afternoon. The other three came off around 4:30. After some time in the cooler I pulled the, had a few snacks, and then used my new food saver to freeze.

Unknown

Save those bones. When you get a few more, you can make a very nice wind chime from them. You are well on your way.

cookn biker

Oh sooo beautiful!!
Nice job!! How'd the fs work for you?

Arickx81

Nice job, was that a L or XL egg? Did you forget the rub on purpose :ermm:

Arickx81

Nice job, was that a L or XL egg? Did you forget the rub on purpose :ermm:

Iowa State Egger

I was really impressed with the FS (after I read the directions). Hopefully the reheat goes as planned. I have read numerous posts about this but I am going to try to put the packets in boiling water.

I have about 30 people coming to the BBQ. I have a turkey frier that has pretty much been retired since the BGE. I think that should work fine for the reheat.

I read your post last weekend - how did you end up reheating your butts?

Iowa State Egger

That is a Large. I decided not to rub since I was not going to eat it right away. Before I put the pulled meat into the Food Saver bags I mixed in a bunch if DP. I figured that would be easier and would accomplish the same thing - ????

Jupiter Jim

Dave very nice job, good luck with the wind chimes :laugh: I have reheated in boiling water and that works great but I would rather do in pan with some clasic coke, that keeps it nice and moist and you won't taste the coke. Your guest are in for a great treat.
Enjoy Jupiter Jim

Iowa State Egger

Jim -

Thanks for the advice - and that brings up a question. Most of my guests have heard me rant and rave over the BGE, but none of them seen it action. The downside of doing pulled pork is that the cooking is already done.

However - if I reheat in a pan with coke, is that possible to do on the BGE indirect? I could even add a little smoke too?

Let me know if you (or anyone) has had any luck with this.

BUILDER

I've done it indirect with a vinegar based sauce at around 350 dome temp. I added some hickory to add even a little more smoke and now I do that all the time. After I've pulled it, I "re-heat" and "re-smoke" the pulled pork before serving. It works out really good for me. Just not too much smoke...you can get carried away.