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Home Stretch of First Butt

ElCid07
ElCid07 Posts: 3
in EggHead Forum

After recently becoming a proud LBGE owner, I am just getting around to my first low and slow cook while hanging in the house this weekend with my dog after her surgery.  These forums have been a huge help and I should be about ready to FTC in the next 30 minutes or so!


I did a 7.5lb bone-in pork butt with a homemade dry rub over a coat of yellow mustard (brown sugar, regular sugar, salt, pepper, paprika, smoked paprika, onion powder garlic powder, and cayenne pepper)

Fired the egg up around 11PM last night, mixed in hickory and apple chunks throughout the fire box, put in a drip pan with water/apple cider vinegar, dialed it in -indirect- to the 250-275 range for an overnight cook, and tossed the butt on just after midnight. 



I slept in until about 8 this morning, checked the temp and it was already at 180 internal with the egg holding strong right at 250.  This seems to have cooked much quicker than I thought so I will probably FTC for a couple hours before pulling/serving to some neighbors.

I'm about to crack a beer and watch this thing come across the finish line!  All of the advice, tips, suggestions that I have read in these forums was invaluable to my first pork butt and first low and slow cook, so thanks everyone!

I'll be sure to post the finish product and let everyone know how it actually turned out!


-Matt

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Comments

  • Grillin_beers
    Grillin_beers Posts: 1,345
    Bring it home man.  
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • DinnerIsComing
    DinnerIsComing Posts: 63
    edited June 2015
    Nice job. Just did my first low and slow on a butt too. I thought mine was coming to temp fast as well but it severely stalled in the 190s. It took three hours to get from 194 to 198. I like to let it break 200. Good luck and let us know how it comes out.
    Brace yourself,
    DinnerIsComing
     XLBGE
    22" Weber Kettle
    Weber Spirit E-310 Propane Gasser
    The Webers make for nice Eggcessory storage bins!

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Sounds like you are on the home stretch.. Enjoy!
    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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  • ElCid07
    ElCid07 Posts: 3
    edited June 2015
    Here it is right before pulling off and FTCing.  Final temp - 203.



    The bone almost slid out on it's own!  Looking forward to trying it out in a few hours. Total cook time came in right at 12 hours.  Is that about right for a 7.5lb butt cooked in the 250-275 range?  I just expected to drink a little more beer watching the egg today!

    -Matt
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    That sounds about right to me. Maybe a little quick but each piece of meat will cook different. My first pork butt was a tiny four or five pounder that took nearly 14 hours after bumping the temp up for the last three hours.

    Yours looks great and the bone should come out with little to absolutely no resistance. Perfect indication it's done. Nicely done and enjoy the rest of the day.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • ElCid07
    ElCid07 Posts: 3
    Here's the finished product.  Never could have done it without this forum! 



    - Matt
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    You nailed it! Looks great
    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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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Phenomenal! Now it's time to have a few cold ones and enjoy the rest of the day. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Yeah, that looks great! Bet your guests love it!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Dobie
    Dobie Posts: 3,458
    Nice cook. Hope the pooch heals soon, the cone collars suck for them. 
    Jacksonville FL
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  • Carolina Q
    Carolina Q Posts: 14,831
    Looks good! Sorry about the pooch. I hope I never have to put mine in a cone. He would drive me nuts!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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