I like my butt rubbed and my pork pulled.
Member since 2009
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Best Butt Yet!
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Shrek
Posts: 67
This was my 3rd or 4th Boston Butt on the BGE & I think I finally nailed it. 7Lb butt bone-in. Night before, scored fat & doused with Virginia's own Dizzy Pig coffee-infused rub. No mustard... I think that is extraneous but open to arguments. Next morn, butt went on my Medium BGE filled with Rockwood & Apple & Cherry chips, plate setter, empty drip pan, grid temp of ~240. Maverick wireless to monitor meat & grid temp. ~4 hours later, internal temp (IT) on meat is ~170 so opened bottom and top vents to bring grid temp to ~350. Another ~1.5 hours there, pulled off at 203 IT. Foil, Towel, Cooler (FTC) for ~3 hours. For dinner, hand pulled, augmented with Virginia's own http://www.porkbarrelbbq.com/
I was and still am a NEWBIE, so tried to limit the jargon (IT, FTC, etc). Special PROPs to @MattMan3969 who has coached me all the way!
My daughter named my Egg Shrek, because it is big, green, and burps.
LBGE in Arlington, VA
God Bless America!
LBGE in Arlington, VA
God Bless America!
Comments
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Good looking butt!! No better way to spend a Wednesday-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Looks great! Congrats! :-bdSBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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Looks terrific!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks like you did nail it. Bet it was deelish!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Great cookGreen egg, dead animal and alcohol. The "Boro".. TN
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Looks great!------------------------------
Thomasville, NC
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I almost prefer left overs the next day. Drop a big chunk from the fridge directly into a covered skillet on medium heat. Re-crisps the bark & coats rest in melted fat! Oh baby!!My daughter named my Egg Shrek, because it is big, green, and burps.
LBGE in Arlington, VA
God Bless America! -
If you cooked a Smithfield Butt, you would have an all Virginia meal. Way to show Virginia pride. Are you from around these parts?
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Looks great! bookmarking
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500 said:If you cooked a Smithfield Butt, you would have an all Virginia meal. Way to show Virginia pride. Are you from around these parts?
Does it still count now that Smithfield is owned by the Chinese??Also - is there any benefit to increasing the temp for the last hour?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
It was Smithfield in fact! I'm in Arlington! The 703!!500 said:If you cooked a Smithfield Butt, you would have an all Virginia meal. Way to show Virginia pride. Are you from around these parts?My daughter named my Egg Shrek, because it is big, green, and burps.
LBGE in Arlington, VA
God Bless America! -
MattMan suggested this... like the turbo notion to nudge it over the goal line.GATraveller said:500 said:If you cooked a Smithfield Butt, you would have an all Virginia meal. Way to show Virginia pride. Are you from around these parts?
Does it still count now that Smithfield is owned by the Chinese??Also - is there any benefit to increasing the temp for the last hour?
My daughter named my Egg Shrek, because it is big, green, and burps.
LBGE in Arlington, VA
God Bless America! -
If I want to cook for a longer period I will go low n slow till the meat hits 160ish and then crank up the heat to 350* and power thru the stall. Generally I cook 350* for the entire cook for pork butts. I think the higher heat helps set the bark to a more crunchy which is what I prefer.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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