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Cooking Pork Butts Today

Blassiter
Blassiter Posts: 195
in EggHead Forum
I got a great deal from local butcher on a hand picked package of pork butts from the cooler yesterday. I was planning on cooking the usual 14-15 pounds but these happened to weigh in at 21 pounds total. I underestimated the size of the drip pan and decided to roll with it being a little off. When the internal alarm went off at 160, I went out to wrap them and noticed a small puddle of drippings on the paver under my vent. I was able to clean it up easy enough and the cook is going as planned but I am curious about any damage the excess dripping may cause later. What is the best way to clean up the egg after the cook?


LBGE - 2/12/2015

Chesapeake, VA

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Comments

  • Blassiter
    Blassiter Posts: 195

    BBQ was easily the best I have cooked to this point. The egg was the difference maker for sure. Cooked at 275 with the Stoker the entire time. It was so nice to sit back and relax with BGE Cruise Control. Stoker gets an A+ review from me after this easy cook. 

    I pulled the butts at 160 degrees, foiled and returned to the egg until temp hit 195. Total cook time was 8.5 hours. Wrapped in towels and placed in cooler for 3 hours before pulling. It was so tender, it could have pulled itself. Perfect BBQ, good beer, and family. It was a good day!

    Hoping the excess drippings that resulted in a drip pan being too small will just burn off and not cause issues.

    LBGE - 2/12/2015

    Chesapeake, VA

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,678
    No worries about the excess moisture from the cook.  After you pull the butts just leave the lump burning for an hour or so.  If you are real concerned ramp the temp to 500 or so and let it eat for an hour.

    I would rather light a candle than curse your darkness.

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  • johnmitchell
    johnmitchell Posts: 7,364
    Dig your set up for egging..Dang thats a lot of swine you got going..Good luck and enjoy..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • johnmitchell
    johnmitchell Posts: 7,364
    Excuse me I see I am a day late..Anyway still looks awesome..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Blassiter
    Blassiter Posts: 195
    @johnmitchell, it was extremely crowded on the grate for sure. Weighed in at close to 21 pounds. When wrapped in foil, I could barely close the dome.

    LBGE - 2/12/2015

    Chesapeake, VA

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  • bluebird66
    bluebird66 Posts: 2,951
    Cooking a butt today also!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great cook!  How was your bark after foiling?
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Blassiter
    Blassiter Posts: 195
    @johnnytarheel, bark was the only thing missing. I was a little disappointed with that but the moisture of the meat was a good tradeoff. Next time I may have to foil just one so I can get bark.

    LBGE - 2/12/2015

    Chesapeake, VA

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    With that much space occupied inside your egg the humdity level is similar to being wrapped in foil. Those butts would have been fine without the wrapping and you wouldn't have to sacrifice the bark. 

    Little Rock, AR

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  • Blassiter
    Blassiter Posts: 195
    Biggreenpharmacist, that is great information and might get me the best of both worlds. Thanks!          

    LBGE - 2/12/2015

    Chesapeake, VA

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