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First Egg Butt
JohnEggGio
Posts: 1,430
I've done many in the oven, then put the pulled meat indirect on the gas grill to get some smoke on it. I liked having the drippings to moisten the meat. Very much looking forward to this first one on the Egg. 9 pounds, injected with apple juice, homemade rub, applewood chunks, running about 275.
i already hit the produce stand: sweet corn on the cob (boiled), tomato and cucumber salads, grilled sweet onions and hot banana peppers. Summer!
i already hit the produce stand: sweet corn on the cob (boiled), tomato and cucumber salads, grilled sweet onions and hot banana peppers. Summer!
Maryland, 1 LBGE
Comments
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Nice looking butt. Your rub looks great also. What time did you put it on the egg?
XL BGE
MD -
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I'm sure you've heard this before... you have a great looking butt.Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen
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Not as often as I'd like... lol. I should have included in my reply to dsrguns, we won't have dinner until 9-ish - just what we do.SSQUAL612 said:I'm sure you've heard this before... you have a great looking butt.
Maryland, 1 LBGE -
At 275° it'll take a while, so don't succumb to the temptation to take it off when you want it -- only take it off when, regardless of internal temp, it probes very tender, and probe it in many places. If you start getting nervous it won't be done as soon as you want it, you can make the fire hotter and it almost certainly won't hurt anything. Sure looks great so far, and I bet it will be wonderful!!!
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Great advice from @Theophan. In addition to the probes like buttah-when the bone pulls clean you are there. You can dial it up into the low 300's*F to punch it home if it really in running long. 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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It took a little longer than expected - dome 275-300 - ran about 11.5 hours. Given the late hour, pulled it a bit quicker than usual. Very happy with the results. Pulled apart easily without being overcooked - plenty moist. I call it a win!
Maryland, 1 LBGE -
Again I echo the others... you butt looks niceCharlotte, 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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Looks great.....nicely done!
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Looks fantastic -- great job!!!
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That's some awesome looking bark. Nice Butt!I cook. I eat. I repeat. Thornville, Ohio
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Thanks, all! Definitely some good eats and lots leftover. Girls loved it!Maryland, 1 LBGE
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Nice job scoring the butt before before adding the rub. That created an awesome bark.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
I did add water to the drip pan and basted a few times with apple juice/vinegar mix. At the end of the cook I had about a pint of liquid in the pan. About half of it was fat (skimmed it off) - the rest (after tasting) I used to further moisten the meat.
Will provide a few more great meals this week.Maryland, 1 LBGE
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