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5th butt, best yet (pics)

CoalCreek
CoalCreek Posts: 79
in EggHead Forum
Cold night to be tooling around outside (right around 2 or 3 above), but got a 7 lb boneless on around 11:30pm regardless. She was still frozen in the middle, so it took a few extra hours overall. But thickest, best, crunchiest bark yet by a long shot! Was rubbed with mustard and bone suckin rub. Sat in 2 parts apple 1 part hickory smoke overnight steady at about 255 until reaching an IT of 175 around 10am, where I kicked it up to 330 to power through for kickoff. Yanked at 202 and pulled and plated immediately. The result was just fantastic, tender, juicy, melt in your mouth pulled pork. Only complaint is a touch too heavy on the hickory flavor for my taste. Just a touch. That 14 lb packer you see in the fridge is up next. Happy Sunday

Ps. Found this when cleaning out the egg before firing her up. Looks and feels like a rock. Any ideas? BGE lump. Checked the firebox and fire ring, no chunks of ceramic missing, everything's intact. Idk.
Minneapolis, MN
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Comments

  • jcaspary
    jcaspary Posts: 1,479
    edited January 2015
    Looks really good. The rock came from the lump more than likely.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    You have one fine looking butt! :-\"
    The rock? Likely from the lump from the kiln process. No biggie. Solid cook!!!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • TQB
    TQB Posts: 29
    That looks great!!!!!
    Central Pa
    XL BGE
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Love me some pulled pork! You'll find rocks in every brand occasionally. They are either from the kiln or embedded in the trunks of the trees.
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  • CoalCreek
    CoalCreek Posts: 79
    Good to know!
    Minneapolis, MN
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  • boochsr71
    boochsr71 Posts: 267

    nice!


    Booch- from Medina, Ohio

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  • GoVols
    GoVols Posts: 216
    Looks great !
    Tim Rickman,Tn.
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  • 500
    500 Posts: 3,186
    Lookin' good.  I'm gonna go pull mine right now.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • AUCE
    AUCE Posts: 890
    CoalCreek said:

    Cold night to be tooling around outside (right around 2 or 3 above), but got a 7 lb boneless on around 11:30pm regardless. She was still frozen in the middle, so it took a few extra hours overall. But thickest, best, crunchiest bark yet by a long shot! Was rubbed with mustard and bone suckin rub. Sat in 2 parts apple 1 part hickory smoke overnight steady at about 255 until reaching an IT of 175 around 10am, where I kicked it up to 330 to power through for kickoff. Yanked at 202 and pulled and plated immediately. The result was just fantastic, tender, juicy, melt in your mouth pulled pork. Only complaint is a touch too heavy on the hickory flavor for my taste. Just a touch. That 14 lb packer you see in the fridge is up next. Happy Sunday

    Ps. Found this when cleaning out the egg before firing her up. Looks and feels like a rock. Any ideas? BGE lump. Checked the firebox and fire ring, no chunks of ceramic missing, everything's intact. Idk.

    What's it taste like?

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • cook861
    cook861 Posts: 872
    Nice pulled pork. The rock is a keep sake from the BGE 
    Trenton ON 1 mbge for now
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  • Jeepster47
    Jeepster47 Posts: 3,827
    That's one of those glacier rocks that's simply trying to find it's way north again.  Explored it's way down to the forests in the south, grabbed on to the bark of a tree, road out the milling process and ended up in the kiln ... then made it into the lump bag to come visit the north again. Setting it free is the right thing to do.   

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • CoalCreek
    CoalCreek Posts: 79

    AUCE said:
    Cold night to be tooling around outside (right around 2 or 3 above), but got a 7 lb boneless on around 11:30pm regardless. She was still frozen in the middle, so it took a few extra hours overall. But thickest, best, crunchiest bark yet by a long shot! Was rubbed with mustard and bone suckin rub. Sat in 2 parts apple 1 part hickory smoke overnight steady at about 255 until reaching an IT of 175 around 10am, where I kicked it up to 330 to power through for kickoff. Yanked at 202 and pulled and plated immediately. The result was just fantastic, tender, juicy, melt in your mouth pulled pork. Only complaint is a touch too heavy on the hickory flavor for my taste. Just a touch. That 14 lb packer you see in the fridge is up next. Happy Sunday Ps. Found this when cleaning out the egg before firing her up. Looks and feels like a rock. Any ideas? BGE lump. Checked the firebox and fire ring, no chunks of ceramic missing, everything's intact. Idk.
    What's it taste like?
    Great overall, just a hint of bitterness that I could do without.  First time trying hickory on pork.  From now on the hickory chunks will be reserved for brisket.
    Minneapolis, MN
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  • 1measure
    1measure Posts: 1
    Thanks for the great demo. First good butt I did was on a wsm I had to tend to all day but im looking forward to my first overnighter on my egg. I like that you keep it simple, no foil, towel, cooler.
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