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Pulled Pork

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500
500 Posts: 3,177
in EggHead Forum
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. 
I like my butt rubbed and my pork pulled.
Member since 2009
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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    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?
    Stillwater, MN
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  • 500
    500 Posts: 3,177
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    First time trying it. Will report back on it
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • bgebrent
    bgebrent Posts: 19,636
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    Have fun with your cook brother!
    Sandy Springs & Dawsonville Ga
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  • Carolina Q
    Carolina Q Posts: 14,831
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    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. =)

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

    Michael 
    Central Connecticut 

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  • 500
    500 Posts: 3,177
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    I haven't put mustard on a butt in years but what the heck. I'm going crazy!
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,177
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    7:00am. Butt on at 320*. Gonna be a good day. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Ima_good_egg
    Ima_good_egg Posts: 590
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    I love the smell of smoke in the morning.....
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • jewild
    jewild Posts: 14
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    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 ?
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  • LRW
    LRW Posts: 198
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    @jewild fill it at the beginning and you are good for the day.

    Volant, PA 1 LBGE ,Smokeware Cap, igrill2
    My Foodtography


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  • JohnInCarolina
    JohnInCarolina Posts: 31,046
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    Ima_good_egg said:
    I love the smell of smoke in the morning.....
    Agreed!  It smells like Freedom.
    "I've made a note never to piss you two off." - Stike
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited January 2017
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    @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.


    @500, love the smoke pic!!

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

    Michael 
    Central Connecticut 

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  • 500
    500 Posts: 3,177
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    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. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,177
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    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. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,177
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    Pulled it off at 5. Ate the mo eye muscle for a snack. Forgot to take a pic before FTC. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    How is the rub?
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  • 500
    500 Posts: 3,177
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    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. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,177
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    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,177
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    It was still too hot to touch with bare hands after 1 1/2 hours FTC. Pulled just what we ate. Pretty dang good. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Hotch
    Hotch Posts: 3,564
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    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?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • 500
    500 Posts: 3,177
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    @Hotch it's a really good spicy brown; http://bertmanballparkmustard.com/
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Hotch
    Hotch Posts: 3,564
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    Thanks
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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