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Pork Butt with Fennel

500
500 Posts: 3,184
in EggHead Forum
At 5:30am EST Saturday; I started a Pork Butt, loosely following this recipe. 

Loaded the Egg with fresh lump, and mixed in a pecan chunk and hickory and Apple chips. Settled the temp at 275* and started this 8 1/2# butt in a pan with 7 bulbs of fennel, a bottle of white wine, fennel seed, a whole bulb of garlic stuffed in cuts into the meat, kosher salt, and cracked black pepper. More to come. 






I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • johnmitchell
    johnmitchell Posts: 7,364
    I will be watching this one for sure, sounds interesting..Enjoy your day and cook..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lkapigian
    lkapigian Posts: 11,549
    Like!!
    Visalia, Ca @lkapigian
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  • builderdawg
    builderdawg Posts: 105
    Sounds good. Let us know how it turns out. 
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  • dmchicago
    dmchicago Posts: 4,519
    I’m in. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • alaskanassasin
    alaskanassasin Posts: 8,930
    sounds like good idea let us know!
    South of Columbus, Ohio.


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  • caliking
    caliking Posts: 19,780
    Man, that sounds good. I’m a fan of both garlic and fennel, and can’t see how this wouldn’t turn out great. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Legume
    Legume Posts: 15,936
    Nice to see a different style of pork butt cook.  Any veg cooked below a pork butt interests me.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • GregW
    GregW Posts: 2,678
    edited April 2020
    This is an entirely different recipe than I've cooked before.  
    Sometimes the family gets tired of the same smoked pork butt every week.
    I will give this new recipe a try, I think it will be great to try something new
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  • SonVolt
    SonVolt Posts: 3,316
    This braise-roast style of cooking is where the Egg shines with a pork butt IMO. Only tweak I would make is direct grilling the pork for ~30 minutes or so at 300F to get a nice dark sear, then plop it on top of the pan of fennel for the remainder. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • 500
    500 Posts: 3,184
    It went to 195*ish IT in 6 1/2 hours. I was shocked how quick it took. Pulled the money muscle off for a snack. FTC the meat, fennel, and pan drippings separately till early dinner. Will add vinegar to the drippings for a gravy. 





    Selected my T shirt for the day. 


    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,184
    It was tasty but I let go too long. Should have pulled sooner. Kinda dry. The money muscle was darn tasty though. The fennel was tasteless after the long cook. The “gravy” was too oily to taste good. Doing again though adjusting a few things. Next time half fennel in the pan and half roasted or sautéed separately. I guess the pan braising sped up
    the cook as it was a) Cooking in its own juices and b) closer to the dome. Worthy to try again though as a change from BBQ style. 


    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • builderdawg
    builderdawg Posts: 105
    500 said:
    It went to 195*ish IT in 6 1/2 hours. I was shocked how quick it took. Pulled the money muscle off for a snack. FTC the meat, fennel, and pan drippings separately till early dinner. Will add vinegar to the drippings for a gravy. 





    Selected my T shirt for the day. 


    My first job was bagging groceries at Piggly Wiggly. 
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