Marinated Pork Butt Pulled this Weekend

sprinter

Hey all,[p]Well, a bit of an experiment this weekend. I had a 5 pound Butt marinating in Andreas Steak Sauce for 3 days, put it on the BGE 6am on Sunday. No particular reason for 6am, the daughter (7 months old) was up though at 5am so I fed her, got her settled, then built the fire and let it rip. It stabilized nicely at 200 by 5:45 after putting in the soaked hickory chunks and firebricks and drip pan with the leftover marinade poured into it. Added a bit of water, garlic, Worst. Sauce and onion powder to the drip pan also. I think this "nearly sauce" in the drip pan added a lot of flavor to the meat also. Put this pan in the BGE, put a nice coat of Rib Rub on the Butt and plopped it on about 6am. It was a strange cook though, it hit a plateau at 155 or so and stuck for awhile, then did the same thing about 185, just about as long as the 155 point. Took it off at 7:30pm and it was great, tender and that marinade flavor was throughout the meat.[p]I would highly recommend a marinade on the meat (liquid) for a couple of days prior to a low/slow cook on Butts. Works great. Also, the spiced up drip pan I think made a big difference.[p]Anyone ever had a double plateau on a cook like this one? I can't see how the marinade would have something to do with that?[p]Troy

Nature Boy

sprinter,
Yes I have noticed the double plateau before. They really have a mind of their own. Every butt has varying degrees of fat and collagen. I have had plateaus at 140, and again in the upper 160s. Your marinade sounds great! My eggfest brisket will be marinated also. I wonder still about the flavored drip pan liquids. I think a side by side comparison would be needed to convince me that it noticably affects the flavor. I still dump my remaining marinade in the drip pan, and sometimes a beer (if I have extra!!)[p]Congrats on your major success.[p]NB

sprinter

Nature Boy,[p]I'm with you, not 100% convinced of the liquid in the drip pan, the only thing I am 100% certain it does is make the neighborhood smell awesome for the afternoon. It may add a little but I think it was more the Andreas Steak Sauce marinade than anything. I just hated to waste it so in it went. Then, one thing led to another (and I was still working on getting the coffee going so I may not have been thinking straight yet) and all of the other things went in with it.[p]Interesting cook with the two peaks, first time for me. Oh well, cook and learn and have a big 'ole batch of PP for sammiches for the week. Mix that with some Amish Pot Sticker Q' Sauce and I'm a happy camper. Man, its almost lunch time now, cant wait.[p]Troy

RLA

sprinter,
Which rib rub did you use??....was it JJ's?
Bob

sprinter

RLA,[p]I get it from an Italian Grocery on "The Hill" in St. Louis called Vivianos. Best rub I've ever had. I like JJ's but this one is a bit more on the spicy side, just suits my tastebuds better.[p]Troy

Smokey

sprinter,[p]Sounds like a great adventure! Just another meal on the must try list![p]Smokey[p]

JimW

sprinter,
I'm curious about your physical setup in the Egg. Did you use a second grill for the pork and the drip pan on the bottom one? Did you put any firebricks under the drip pan?[p]BTW, I used to get to Scott AFB every once in awhile and Andria's and Viviano's were my 2 favorite restaurants in the area. I get Andria's steak sauce by the case and it's great on rib-eyes.
JimW

RLA

JimW,
Any links or websites for these two restaurants...so that these sauces and rubs can be ordered?
Bob

sprinter

RLA,[p]I'll see if I can find the number for Andreas Steak Sauce, about $3.50 a bottle by the case. Vivianos is a small family owned grocery in St. Louis, no website to my knowledge. If you're really interested next time I go there I'll plan to pickup some extras. Just let me know. I'm off in search of the number for Andreas, back soon.[p]Troy

sprinter

RLA,[p]Phone for ordering Andreas sauce is[p]618-632-3118[p]Enjoy[p]Troy

sprinter

JimW,[p]I use two bricks flat on the grill and two on edge to make a |__|. I put my drip pan in this and another grill on top of this. Works great. My drip pn is a 9x9x2 pyrex baking dish scrounged at a garage sale for 5 pennies. What a deal.[p]Andreas is great steak, sauce is awesome.[p]Troy

Tractor

sprinter,
thanks for describing your method for us. I plan on trying this out to the "t" over Easter and am about to order some Andreas sauce.[p]Tractor

JimW

sprinter,
Much thanks for the setup.
JimW

sprinter

tractor,[p]You won't be sorry with that Andreas sauce, I always have to bring cases with me to my wifes relatives for the big Thanksgiving get together. They all love it, and have told friends etc etc etc. They can't get it in stores in their area. It's great stuff and makes a pretty good PP. Try a steak marinaded in it for a couple of days, then sear it on both sides, then dwell for a few minutes, then at the end of teh dwell put a pat of butter on the steak and let it melt. Pure heaven. I make herbed butter and freeze it and use it on my steaks, awesome. Let me know how you like the sauce.[p]Troy

Tractor

sprinter,
Please don't post entries THAT descriptive of your results ever again during work hours. It's torture knowing I'm still 3 hours away from being with my Egg![p]Tractor

sprinter

tractor,[p]You know, we can link our posts to just about anything we want, pictures, other websites, you name it. BUT, the day we can link the posts to SMELL is the day I'm really looking forward to.[p]I promise I'll be less descriptive in the future........but I gotta tell ya', that herb butter melted over that steak is REALLY good. hehehe[p]Troy