Skip to content
  • Register
    • Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
    Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
    Share your photos by tagging us and using the hashtag #BigGreenEgg.

    Want to see how the EGG is made? Click to Watch

    First pork butt is rolling (pictures as we go)!

    Posts: 244
    in EggHead Forum

    At long last, the first pork butt cook is underway!  I'm at ~300 dome, slightly raised grid, two butts rubbed down with Bone Sucking pork rub, apple wood smoking away.  Butts went on about 9:30 and are currently around 130 internal.  Only interesting thing so far is that my apple wood chunks (about 5 slightly-smaller-than fist sized pieces) burned up in the first two hours and all my smoke turned clear.  No worries....pulled the grid, lifted out the PS and dumped on a few more chunks....back to nice white smoke!  I'll post more as the day goes on.  Planning to foil at 160.

     

    imageimage
    · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Comments

    • Posts: 244
      well, looks like I'm just writing to myself here () :)) but I'll keep it going anyway.  Came out fairly excellent, though a little more dry than I expected.  I pulled it at 202.  Maybe I should have taken it off a little sooner - I noticed there wasn't much pink meat.  I also left it FTC for about three hours, which may have been too long.  In the end, though, pretty good.
      · Share on FacebookShare on Twitter
    • Posts: 4,665
      Man tough crowd.

      Good looking cook bud!


      _______________________________________________

      XLBGE 
      · Share on FacebookShare on Twitter
    • Posts: 244
      Thanks - was admiring your hot dog pics earlier....slow day on the forum today (too nice outside most places to be messing with posts)....
      · Share on FacebookShare on Twitter
    • Posts: 1,299
      Looks delish! Doing a butt tomorrow.
      Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
      Stoker II wifi, Thermapen, and a Fork for plating photo purposes
      · Share on FacebookShare on Twitter
    • Posts: 4,665
      Well we've got a slow day here. On and off rain, had a birthday party for one f my little girls friends at 2pm, that kind of killed egging something extreme.

      This mornig was pretty, had a breakfast date with my girls and then a walk around downtown and trip to farmers market >:D<


      _______________________________________________

      XLBGE 
      · Share on FacebookShare on Twitter
    • Posts: 244
      Can't beat it!  My son got his first egging lesson today - helped me with the rub and at steps throughout the day, then helped me prepare it tonight.  He kept stopping what he was doing during the cook to come out and ask if he could take a look!
      · Share on FacebookShare on Twitter
    • Posts: 10,458
      The butt looks awesome!! As far as the dry, I can't help out as I have never foiled a butt. I have either done low and slow or Nitro at 350 all the way thru.

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
      · Share on FacebookShare on Twitter
    • Posts: 3,551
      @ddegger - did you have much liquid in the foil after foiling at 160 and FTC?  I've had up to 3 cups of liquid, and my most recent butt had very little liquid, pretty much same times, and was dryer than normal but still good.  I guess each piece of meat is different.  Any liquid I have in the foil goes right back over the pulled pork.
      __________________________________________
      It's not a science, it's an art. And it's flawed.
      - Camp Hill, PA
      · Share on FacebookShare on Twitter
    • Posts: 7,503
      Nice looking butts... And you're right. Today was insanely beautiful.
      MSV Chill Spot
      Chester County, PA

      http://egginwithedward.blogspot.com/

      http://edwardhardingphotography.zenfolio.com/
      · Share on FacebookShare on Twitter
    • Posts: 509
      Great Cook!
      PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
      · Share on FacebookShare on Twitter
    • Posts: 244
      @Tjcoley - yes, at the end of the cook I probably had at least a half cup in the foil of each butt. Unfortunately, all of it spilled in the transfer :(( . Wasn't too concerned - figured I'd pick up a lot more in the cooler, but didn't happen. These butts were pretty lean, which may be why I didn't get them as juicy as expected.
      · Share on FacebookShare on Twitter
    • Posts: 2,061
      3 on right now.
      Mark Annville, PA
      · Share on FacebookShare on Twitter
    • Posts: 19,717
      Think you will find it starts pulling back in the sauce at the rest in butt box. Nice pulled pork.
      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

      · Share on FacebookShare on Twitter
    • Posts: 67
      They look great.  I think if they did not take so long to cook I would cook one every weekend.  I usually take about 2.3 hours per pound.  I haven't cooked one that high yet.  I cook mine at 250 deg F. according to the dome thermometer.  They take a long time but have been very moist.  I took the last one off at an internal temp of 210.  Your bark looks much better than mine did.  Mine did not get that dark. 
      Columbia, SC

      · Share on FacebookShare on Twitter
    • Posts: 6,929
      Looks great. I start checking the bone at 195IT. If bone slides out without resistance, no need to go >200.
      Columbia, SC --- LBGE 2011 -- MINI BGE 2013
      · Share on FacebookShare on Twitter
    • Posts: 1,911
      Looks like your first pulled pork was a success. I am with @Chubbs and start checking at 195 with my therms pen when it slides in like butter it is ready. 197 or so is when I've taken the last couple off. Yesterday was really nice here in Oklahoma so I spent it outside. =D>
      Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
      · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Quick Links

    Categories