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    Pork Butt Trial

    Posts: 14
    in EggHead Forum
    We are having my family over for Mother's Day on Sunday and we settled on pulled pork for the main dish. Since I have never done one I figured I should have a trial run before hand. With lots of help from the eggheads I think it went well.

    Marinated it overnight with a seasoning mix of s&p, garlic powder, onion powder, cayenne pepper and brown sugar. It's a 7# butt that I put on at 275*.  
     

    Cooking a little faster than I'd like. 3hr mark and already at 115*



    Done just about on time, ~9hours and 195*



    I went ahead and FTC just because we were quite ready to eat and when I pulled it out about two hours later it was still steaming and perfect. I choked and forgot to take a picture of the pulled part but I will be sure to have plenty of pics for the Mother's Day cook. 

    Mother's Day Menu: (suggestions and tips welcome)
    Appetizers: 
    ABTs 
    Raw Veggies and Dip (not for me but others have requested something light)
    Main:
    Pulled Pork 
    Coleslaw
    Pinto Beans
    Sweet Hawaiian Rolls
    Dessert:
    Nothing Bundt Cake (If you haven't had one...you need to.)



    LBGE 
    Dallas, TX
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    Comments

    • Posts: 8,207
      Looks good from here.  Menu looks spot on as well.  Good luck!

      "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
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    • Posts: 3,457

      Looks like you nailed it.
      Jacksonville FL
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    • Posts: 4,484
      Looks like you have it mastered.  Mother in law wants steak so that's what we are having, but it is at there house and it will be cooked on a gas grill.  It will be good , but not great. IMO. :s
      XL, WSM, Coleman Road Trip Gas Grill

      Kansas City, Mo.
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    • Posts: 14
      @Ladeback69I have that same thing at my in laws house. Honestly though, my father in law does a really good job with the gas where we enjoy it! BUT I will always prefer the taste of a charcoal cooked piece of meat. 
      LBGE 
      Dallas, TX
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    • Posts: 4,484
      ReverePlaceGrillin said:
      @Ladeback69I have that same thing at my in laws house. Honestly though, my father in law does a really good job with the gas where we enjoy it! BUT I will always prefer the taste of a charcoal cooked piece of meat. 
      So does mine, it's just the Egg is making me kind of a snob when it comes to steak and BBQ.  They are very frugal people and spend the money on an egg, but would change out the gas grill out about every 3 to 4 years because they the cheap ones.

      Next time if you don't want to take the time to marinade the pork, try injecting it.  It can save you some time.  I usually inject the ones I do right before I put the rub on then stick it in the fridge for an hour to let the rub sweat to get a good bark.  The one here looks great and I bet everyone will be very happy with it.  Good luck and have fun.
      XL, WSM, Coleman Road Trip Gas Grill

      Kansas City, Mo.
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    • Posts: 6,919
      That looks great..Your menu sounds fantastic..Enjoy the day and the cook.
      Greensboro North Carolina
      When in doubt Accelerate....
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    • Posts: 14
      Thanks @johnmitchell, @GATraveller and @Dobie ! Still a work in progress but hopefully with time I can perfect it! 
      LBGE 
      Dallas, TX
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    • Posts: 14
      @Ladeback69 - I will definitely have to give the injections a try! That sounds like a much less time intensive route. Thanks! 
      LBGE 
      Dallas, TX
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