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First Time Butt
Teefus
Posts: 1,259
This is a follow up to a post over on the Pork sub-forum.
I've had my LBGE a little over a year and had yet to do a Pork Butt. Today is the day. We stopped by a local country meat market yesterday afternoon and picked up a fresh 9# butt. It sat on a nice rub of crushed brown mustard seed, rosemary, garlic, thyme, bay leaf and sage overnight. This morning I hit it with some Kosher salt and plugged a bunch of Garlic cloves in holes I stabbed in the top of the fat side. The meat hit the heat shortly after 6AM, where it will sit at about 300* until some time early this afternoon. I'm looking forward to roast pork for dinner. Progress photos below. More to follow (lest it didn't happen).
I've had my LBGE a little over a year and had yet to do a Pork Butt. Today is the day. We stopped by a local country meat market yesterday afternoon and picked up a fresh 9# butt. It sat on a nice rub of crushed brown mustard seed, rosemary, garlic, thyme, bay leaf and sage overnight. This morning I hit it with some Kosher salt and plugged a bunch of Garlic cloves in holes I stabbed in the top of the fat side. The meat hit the heat shortly after 6AM, where it will sit at about 300* until some time early this afternoon. I'm looking forward to roast pork for dinner. Progress photos below. More to follow (lest it didn't happen).
Michiana, South of the border.
Comments
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Looks good so far, looking forward to the results.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
By mid afternoon at that temp, it might be to pulling temperature. Depending on the piece, much above 180 becomes hard to slice as a roast. Typically, shredable at 190, and above that, starts to literally fall apart.
But its good at all stages, just depends on how you want to serve.
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Four hours in. It's smelling pretty good...
Michiana, South of the border. -
Six hours in and it's up to about 170* internal. It should be done by halftime.Michiana, South of the border.
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I'm just coming out of my food coma. 9 hours at 300*-325* worked out real well. I pulled it off about 3:20 and let it rest a bit prior to tearing off some servings. The bone came out clean and easy. I had a great bark developed, and all the garlic cloves I stuck in the meat just melted like butter. Served with string beans and roasted butternut squash. Momma is a happy gal.
Michiana, South of the border. -
Great result right there. 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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I fondly remember my first also, but that's another story.......
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Nice cook!
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