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First cook for other people! Pork butt for a block party

JacksDad
JacksDad Posts: 538
in EggHead Forum
Thought I would start my own thread on this, if only so I can look back and remember how I did it later

Double pack of boneless pork shoulder from Costco. Rubbed with mustard and seasoning from Pork Barrel BBQ (also from Costco).

Opened my first ever bag of Rockwood and lit the egg around 4:15 am. Thanks Firecraft. Aiming for anywhere 250-275 to start, the block party dinner is at 4pm, so I figured I would just let it ride and bump to turbo if I need it to finish sooner. 

Also using my Mercer fillet knife for the first time (someone on here recommended them, pretty decent price on Amazon). Jeez those things are sharp. I guess my Henckels that we got as a gift when we got married 15 years ago are in need of a sharpening! Forgot how sharp a real knife is supposed to be. Only managed to slice two fingers though, so it's all good...


Large BGE -- New Jersey

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Comments

  • JacksDad
    JacksDad Posts: 538

    On at 5:30am. Gonna cook one fat side up, and one fat side down, and see what happens! Science!

    And salt in the drip pan, cause I'm paying attention to the experts around here! 


    Large BGE -- New Jersey

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Don't sweat it, enjoy the party and just be humble when they heap all the badass pulled pork love all over you. 
    New Albany, Ohio 

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  • Smokin_Trout
    Smokin_Trout Posts: 506
    I think I would turn up the heat to at least 300-325. They will hold in a cooler if done to early. 
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  • Hans61
    Hans61 Posts: 3,901
    I really like that pork barrel seasoning! Sounds like a good time ahead of you!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • tikigriller
    tikigriller Posts: 1,389
    What time are we supposed to arrive?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • JacksDad
    JacksDad Posts: 538
    Smokin_Trout said:
    I think I would turn up the heat to at least 300-325. They will hold in a cooler if done to early. 
    Dome temp is 225 and the butts are already at 150 degrees only four hours into it.  I'm going to try and keep it low and finish them as late as I can, as don't have a nice cooler. Maybe I need a Yeti? Haha the wife almost killed me when I woke up at 4 this morning, banging around the kitchen... Don't think she'll let me get one of those any time soon. 

    If they do finish early, I'll wrap them and store them in the (crappy) cooler that I do have. I have some big aluminum pans to serve them in. 

    Since I've never done this before, I'd love some advice on how to serve this stuff... I was going to pull them right before walking them outside to the block party. I'll wrap the trays in foil, but should I put some  kind of liquid in the serving pan to keep it all from drying out? I've read apple cider, some people use coke...? 

    Bought some fresh salsa / pico and tortillas (costco for the win!) so people can make soft tacos. Any other good tips people like to use to serve pulled pork? 

    Love this place. Thanks for looking and reading...


    Large BGE -- New Jersey

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  • JacksDad
    JacksDad Posts: 538
    tikigriller said:
    What time are we supposed to arrive?
    Haha any time after 4pm is when the party will get going. Northern Jersey. PM me and I'll tell you where! 

    Although I heard through the grapevine that @blind99 is also having a party, with 100 pounds of pork butt! I expect him to be along shortly and show us pics from that! He's a pro though, I'm just a rookie...




    Large BGE -- New Jersey

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  • tikigriller
    tikigriller Posts: 1,389
    JacksDad said:
    tikigriller said:
    What time are we supposed to arrive?
    Haha any time after 4pm is when the party will get going. Northern Jersey. PM me and I'll tell you where! 

    Although I heard through the grapevine that @blind99 is also having a party, with 100 pounds of pork butt! I expect him to be along shortly and show us pics from that! He's a pro though, I'm just a rookie...




    I'm beginning to think us rookies do much better than we give ourselves credit for!!

    Can't wait to see how it all turns out. Had a pulled pork sandwich for lunch yesterday out here in Napa at Farmstead and it got me wanting to give it a go myself. Probably try it next weekend and I bet the rest of this thread will guide my way!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • TrailRunner
    TrailRunner Posts: 146
    Looks great!! My question is what's the reason for salt in the drip pan?  Haven't read that before. 
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  • JacksDad
    JacksDad Posts: 538
    TrailRunner said:
    Looks great!! My question is what's the reason for salt in the drip pan?  Haven't read that before. 

    No reason really. Was a recent thread
    http://eggheadforum.com/discussion/1199008/epilogue-using-mickeys-salt-trick-for-corralling-butt-grease#latest
    Might make cleaning out the drip pan a little easier. Cost about $0.12 in kosher salt to try it out...


    Large BGE -- New Jersey

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  • lousubcap
    lousubcap Posts: 36,806
    Regarding holding (FTC) in a crappy cooler- if you can work that requirement into a Yeti/RTIC deal, good for you but I use an el cheapo Igloo and can easily get 8 hours FTC with a hot-water prewarmed cooler.  
    With the dome at 225*F you will likely see an extended stall so just be aware and dial it up if you need to.  
    For crowd impact I would pull at the party while others are watching your performance and enjoying the aroma of what they are about to consume.  Btw-the rendered fat and juices will keep the meat moist.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JacksDad
    JacksDad Posts: 538
    And look what the FedEx guy just dropped off... Thanks again FireCraft! 


    Large BGE -- New Jersey

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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Good luck the rest of the way. I, too, was concerned about these finishing in time at that temp. I'm less a fan of turbo than most on here, but you might consider bumping it up to at least 275 once you hit the stall, if not before. The last thing you want to do is sweat it out down to the last minute and I think you're better off increasing the temp earlier rather than cranking it up to 350 if the stall drags out a little long. You can also pull it earlier and chop rather than pull if it wants to be stubborn. Let us know how it turns out.
    Stillwater, MN
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Also interested in a review on the white sauce. Was planning to add some to my next Firecraft order.
    Stillwater, MN
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  • JacksDad
    JacksDad Posts: 538

    Thanks all. Coming along nicely. I bumped it up to 350, still some areas at about 180 and not probing softly, other areas are smooth like butter. Gonna give it a little while longer then take them off and hold them in oven wrapped at 170. 

    @blind99 gave me his pickled red onion recipe, made a batch to serve today, and had to put the rest in a mason jar for later enjoyment...


    Large BGE -- New Jersey

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  • bhedges1987
    bhedges1987 Posts: 3,201
    No worries if it doesn't finish on time.... Just chop that SOB up and mix it with a little sauce.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • tikigriller
    tikigriller Posts: 1,389
    Those look good!!  Damn I'm hungry. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Let's eat!!!!
    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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  • JacksDad
    JacksDad Posts: 538
    Timing worked after all, held for a bit in the oven wrapped in foil at 170, then pulled just before serving. Was delicious. Thanks everyone, I learned how to do this from reading everyone's posts on here...


    Large BGE -- New Jersey

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  • JacksDad
    JacksDad Posts: 538
    Oh and the fat cap up tasted the same as the fat cap down!.  =)
    Large BGE -- New Jersey

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  • NC_Egghead
    NC_Egghead Posts: 786
    Looks like a home run from here. Now you're an expert!
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
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  • tikigriller
    tikigriller Posts: 1,389
    Yummy
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • blind99
    blind99 Posts: 4,974
    Very nice! :clap:
    @lousubcap advice is right on as always - we pulled all the butts right when it was time to eat. Even more important for brisket - slice and serve!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • YEMTrey
    YEMTrey Posts: 6,835
    Pulled Pork looks great.  Nice work.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Jeremiah
    Jeremiah Posts: 6,412
    Very nice. I bet you got some great compliments.  
    Slumming it in Aiken, SC. 
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  • lousubcap
    lousubcap Posts: 36,806
    Nailed it-congrats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JacksDad
    JacksDad Posts: 538

    Thanks everyone. It was a hit, but the crowd was pretty small and they only polished of the first one, so I have lots of leftovers! Reheated pulled pork on tortillas for breakfast. Gonna make pulled pork pizza for dinner. Anything else I should use it for before freezing the rest? 




    Large BGE -- New Jersey

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  • Bshults1
    Bshults1 Posts: 146
    Pulled pork nachos!
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  • lousubcap
    lousubcap Posts: 36,806
    Pulled pork ABT's-jump started with habanero pepper cheese.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JacksDad
    JacksDad Posts: 538
    lousubcap said:
    Pulled pork ABT's-jump started with habanero pepper cheese.  
    Love it. Will do. 
    Large BGE -- New Jersey

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