First Pork Butt on the Egg

s_claus · March 2015

Started a fire first thing this morning. Put a 7 lb butt on for low and slow. We'll see how it cooks. If necessary, I can turbo it to finish it for dinner tonight. Put some rub on it last night. Used a Costco Rib Rub. You know, I'm beginning to think low and slow on the egg will get boring. It just sits there at 250. I don't have to keep fiddling with charcoal, wood, temps, etc.

Here's a photo getting started.

Ed

johnkitchens · March 2015

Looking good. Keep us updated and let us know how it turns out.

lousubcap · March 2015

Great start-you will enjoy this cook and here's the trick-tell SWMBO that you need to exercise close supervision (with the requisite adult supervisory beverages) of the BGE. Couple that with the true fire and forget (if you set it up right) and you will eggsperience the true side benefit of the BGE-eggscape time.
WRT your cook-if you get pressed for time you can dial it up to around 300*F to power thru the stall and go from there. Some will run at 350*F-just watch your rub if a high sugar content. Enjoy the cook and eats.

THEBuckeye · March 2015

It won't be your last!

And, be patient through The Dreaded Stall.

anton · March 2015

Sweet, a 7 lb at your temp goes for around 9 hrs in my experience. I did a super turbo in 4 hrs, 45 mins yesterday on a 7 lber, came out great as well, good luck, will be checking on your finale.

jtcBoynton · March 2015

If you really get bored, you could go to your local home improvement store and get one on those cheap metal offset smokers. Cooking a pork butt on one of those will guarantee you 18 hours of continuous "fun".

jcaspary · March 2015

Boring is good. Looks like a good start.

theyolksonyou · March 2015

Looking forward to the results.

Dmax007 · March 2015

Let us know how it comes out!! What kind of wood are you using for smoke?

s_claus · March 2015

Here it is 9 hours later ready to come off the egg and rest for a while. Smoked with some hickory.

Image: https://us.v-cdn.net/5017260/uploads/editor/da/wvs995m8uok1.jpg

Ed

LKNEgg · March 2015

Looks great! Nice work!

s_claus · March 2015

Here it is getting pulled. Gotta love the KA, the lazy man's way to pull pork.

Image: https://us.v-cdn.net/5017260/uploads/editor/eq/nreo2pcd1unb.jpg

And plated up. Classic southern BBQ, pork, slaw and beans. And thanks to Mrs. Claus some homemade butterscotch pudding.

Image: https://us.v-cdn.net/5017260/uploads/editor/o1/295czqgqzdxh.jpg

Ed

Scottborasjr · March 2015

I'll be by in just a bit. Looks good Mr Claus

Blassiter · March 2015

Very nice! Never though of using that method to pull pork. Looks like it turned out great.

pgprescott · March 2015

Forgive me, but your not Tiffany @ Yellville? I kid I kid.

johnnyp · March 2015

Which KA attachment are you using to pull?

s_claus · March 2015

I use the basic mixer blade for pulling pork. I tried the bread dough hook, but it left too many bigger chunks.

Ed

pgprescott · March 2015

s_claus said:

I use the basic mixer blade for pulling pork. I tried the bread dough hook, but it left too many bigger chunks.

Ed

Cool idea. Never even considered this. I haven't heard of this before. Cool!

NPHuskerFL · March 2015

Never even thought of using my KA to PP. Solid cook Saint Nick

jabam · March 2015

I'm a rookie. What is the dreaded Stall?

theyolksonyou · March 2015

jabam said:

I'm a rookie. What is the dreaded Stall?

If you cook a butt or a brisket or any hunk of meat for a low and slow(almost) you're gonna get a long stall in temp around 165ish where evaporation of meat sweat keeps the temp steady for a while. They all have a mind of there own so you don't really know how long it will last.

anton · March 2015

Great job, I called it at 9 hrs, so I want butterscotch pudding!!

4Runner · March 2015

Looks good but technically it isn't pulled using a mechanical device. I'd stick to pulled by hand to honor the tradition.

THEBuckeye · March 2015

Nice plate!

No Fork!

First Pork Butt on the Egg

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