Pulled Pork

500 · January 2017

Been awhile since I've posted. To make a come back, I'm doing a pork butt. I have a 10# Kroger butt slathered with the best mustard on the planet, Bertman Ball Park, and rubbed with DP Crossroads. Resting in the frig until I light it up early this morning. Still works nag out the timeframe to do this. I want a good two hour rest and I think I'll run it around 275* to 300*. Working back from a 7pm eat time means I need to have the meat on by like 5am I think. Fun times.

StillH2OEgger · January 2017

Looks good. I'm throwing on a nine pounder late tomorrow night for an all-nighter at a lower temp. Have not tried the Crossroads yet. Do you use it on anything besides pulled pork?

500 · January 2017

First time trying it. Will report back on it

bgebrent · January 2017

Have fun with your cook brother!

Carolina Q · January 2017

Seems a shame to waste the "best mustard on the planet" on a butt. Mustard is completely unnecessary. I'm sure it'll be good anyway.

500 · January 2017

I haven't put mustard on a butt in years but what the heck. I'm going crazy!

500 · January 2017

7:00am. Butt on at 320*. Gonna be a good day.

Ima_good_egg · January 2017

I love the smell of smoke in the morning.....

jewild · January 2017

I'm new to cooking on my egg, will you only need to fill with charcoal at the beginning and not have to add any that whole cook ?

LRW · January 2017

@jewild fill it at the beginning and you are good for the day.

JohnInCarolina · January 2017

Ima_good_egg said:

I love the smell of smoke in the morning.....

Agreed! It smells like Freedom.

Carolina Q · January 2017

@jewild, correct, just fill it to (or near) the top of the fire RING and you'll have plenty of lump to last through a cook like this. Here, I didn't even load that much, cooked for 18 hrs and still had plenty left. He's cooking at 320° so it won't last as long... but at 320°, it won't need to.

Image: https://us.v-cdn.net/5017260/uploads/editor/39/vss9b9ync97y.jpg

@500, love the smoke pic!!

500 · January 2017

Wild, I cleaned out the Egg last night and then loaded lump all the way to the top of the fire ring. Halfway loaded, I added hickory and apple chuck in the lump. I have like two good chunks of apple and three hickory mixed in toward the middle and top. I won't open the lid until it's done later this afternoon. The temp did rise to 350* during my nap, so I'm trying to drop it back some. I don't want it to go over 350. This is the hottest I've run a butt but I want to have a 2 hour rest after I pull it off. Hope that helps.

500 · January 2017

I'm in the stall at 173. Got it dialed back to 300, then 275, and now it's running at 225. Need to bump just a little.

500 · January 2017

Pulled it off at 5. Ate the mo eye muscle for a snack. Forgot to take a pic before FTC.

Eggcelsior · January 2017

How is the rub?

500 · January 2017

The rub has a rustic taste to it. It's spicy but not hot spicy, like herbaceous with some sweet at the end. It's a good balance and I recommend it over ones that are just hot and sweet.

500 · January 2017

500 · January 2017

It was still too hot to touch with bare hands after 1 1/2 hours FTC. Pulled just what we ate. Pretty dang good.

Hotch · January 2017

Looks like a clean pull on the bone!
I'm a mustard fanatic and that looks like a bottle I need to get. Is it a brown spicy mustard?

500 · January 2017

@Hotch it's a really good spicy brown; http://bertmanballparkmustard.com/

Hotch · January 2017

Thanks

Pulled Pork

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