For the 100th Time (just guessing) - First Pork Butt, Share Your Wisdom!

Hey_Bulldog · February 2015

Good evening my friends; well, its time, first butt on the BGE going down this weekend. As per my SOP for (2) 8 lb BONELESS butts (Costco):

Mustard / rub night before uncovered in fridge
Take out 1 hour before cook to 'warm' up to room temp
Tie down to keep her tight
BGE to 275 - 300 dome
Foil @ IT:160 with Apple Juice + Worcestershire
Out at IT:200
Rest for 1 hour

So Im eyeing to have it in at 4 AM, out at 330, serve at 5.

Poised for success or destined to fail?

Thanks for the input!

anton · February 2015

That is a recipe for success IMHO, the earlier you start them the better, you can always FTC easily for 3-5 hrs if they finish early. Good luck, solid plan.
:-bd

Smokinpig · February 2015

I would skip the foil and let it ride.

Walt2015 · February 2015

@Hey_Bulldog, sounds good. Ive never foiled and had great results. I'm throwing on 2 8#ers from RD in a few hours for this weekend as well. Best of luck and welcome!

dstearn · February 2015

I would not let butt sit out at room temp for an hour. Beef yes, pork or chicken no.

jhl192 · February 2015

I never foil either. It will soften your bark. Your bound for success! Next to spatchcock, the best thing you can do on an egg.

UrbanForestTurnings · February 2015

You will knock it out of the park. Send pictures when done

UrbanForestTurnings · February 2015

Remember. Just be the egg

Hey_Bulldog · February 2015

You guys are great - thanks for advice and encouragement. Based on feedback, here is annotated procedure in order to achieve maximum porkdom:

Mustard / rub night before uncovered in fridge
Take out 1 hour 30 minutes before cook to 'warm' up to room temp
Tie down to keep her tight
BGE to 275 - 300 dome

Spritzing every hour or so with Apple Juice + Worcestershire

Foil @ IT:160 with Apple Juice + Worcestershire
Out at IT:200
Rest for 1 hour
Be the Egg - "NaNaNananana'

So Im eyeing to have it in at 4 AM, out at 330, serve at 5.

There will be pics...

SmokeyPitt · February 2015

Nothing wrong with your plan, but you can sinplify it even further:

Rub butts
Butts In the egg
Out at 200 IT

No need to rub the night before. It doesn't hurt either so if you want to get this step out if the way there is nothing wrong with that.

No need to come up to room temp (for any meat ever IMO, but eapecially for something like a butt). 30 minutes wont hurt anything at all...buy also not necessary.

Spritzing doesnt do much and just slows down the cook.

If you need to rest/FTC because it is done early that is fine, but it is not a necessary step. If you are ready to eat then let it sit long enough to cool down so you can pull and dig in.

Cowdogs · February 2015

x2 with Smokey. It only helps to bring meat to room temp when grilling steaks and chops at high heat.

With a larger cut of meat, you will get a better smoke ring going right from fridge to the egg. In fact, you can put a frozen butt on the egg and you'll end up with great results.

jak7028 · February 2015

I agree with everyone saying simpler is better.

Use mustard and a rub right before you put it on. When you think you have enough seasoning, add more.

at 275 degrees, about 1.5 hours per lb is my normal cook to get the butts to 200 degrees

I would plan to have it ready at least 3-4 hours before you eat. Less stressful worrying about time, you can always slow it down if you want or FTC if it is done early. That way, right before the meal, you are not worried about it. Just take it out of the cooler and shred it.

Pulled pork and spatchcocks are hands down my overall favorite meals on the egg. They are cheap, almost idiot proof, and outstanding. I enjoy ribs, brisket, and reverse sear ribeyes as much as the next guy, but they aren't quite as easy on the wallet.

henapple · February 2015

I've starting skipping the mustard. Seems the rub sticks better....

tarheelmatt · February 2015

Hey_Bulldog said:
You guys are great - thanks for advice and encouragement. Based on feedback, here is annotated procedure in order to achieve maximum porkdom:
Mustard / rub night before uncovered in fridge
Take out 1 hour 30 minutes before cook to 'warm' up to room temp
Tie down to keep her tight
BGE to 275 - 300 dome
Spritzing every hour or so with Apple Juice + Worcestershire
Foil @ IT:160 with Apple Juice + Worcestershire
Out at IT:200
Rest for 1 hour
Be the Egg - "NaNaNananana'
So Im eyeing to have it in at 4 AM, out at 330, serve at 5.

There will be pics...

A few points I will make...

Don't need to go uncovered in fridge really if you don't want to. Some wrap in plastic wrap. Also you don't really need mustard.

Don't really need to bring it out to come up to temp. You can go from fridge to Egg.

What does tie down to keep it tight mean?

Lose the spritz... If you're opening the lid, your not efficient.

Don't worry to much on the IT. Give the bone a wiggle to see if it will pull out a little. If so, you're golden.

Rest if you want, but not needed. FTC is merely for those moments when meat finishes early.

theyolksonyou · February 2015

+1 @tarheelmatt

Chubbs · February 2015

I am in the lazy man camp. Light the egg, rub while egg coming to temp. Stabilize, put on egg. Don't touch until maverick reads 195. Then start wiggling the bone. If slides right out it is ready. If a little resistance, drink another beer. Repeat.

theyolksonyou · February 2015

Chubbs said:
I am in the lazy man camp. Light the egg, rub while egg coming to temp. Stabilize, put on egg. Don't touch until maverick reads 195. Then start wiggling the bone. If slides right out it is ready. If a little resistance, drink another beer. Repeat.

+ one million

UrbanForestTurnings · February 2015

Chubbs said:
I am in the lazy man camp. Light the egg, rub while egg coming to temp. Stabilize, put on egg. Don't touch until maverick reads 195. Then start wiggling the bone. If slides right out it is ready. If a little resistance, drink another beer. Repeat.

Wiggling the bone? :-*

LKNEgg · February 2015

Cooked the first one last weekend, simpler is better with great results. Just make sure you add enough charcoal for the long cook time! I got cheap and didn't fill up as far as I should due to everyone talking about having so much lump left over! Had to reload near the end of cook to maintain 250 temp!

Hey_Bulldog · February 2015

OK - in a bit of a quandary... Got my butts rubbed up in the fridge and the Egg cleaned out and ready for liftoff... I had hoped to get to bed early to pop up at 3 AM, light, stabilize, and load up... but after a few late day espresso's I'm feeling pretty awake right now. I was also reading some posts on here and hear as many as 14 - 16 hours to cook up (2) 8 - 9 lb butts which has me nervous now to hit my 5 PM serving tomorrow. Should I just get this sucker kicked off now or stick with the 3 - 4 AM wake up call?

Thanks for the last minute advise!

Biggreenpharmacist · February 2015

If you are cooking 275-300, you will be fine. I do most of mine at 300. I had a 7 pounder ready in 6 hours today. Only time I run into those long drawnout cooks is below 250. I used to shoot for 225 so the first butt I did took nearly 16 hours.