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Pork butts

YukonRon
YukonRon Posts: 17,319
edited February 14 in EggHead Forum
I have been evaluating different smoke profiles for por butts on the big green egg. 

I think I have found a favorite, peach wood from Frutia and some bourbon barrel sourced locally here in Louisville, mixed 1:1. 

This goes well with either the peach preserves or the MC Honey Hog rub only. Leaves a very nice flavor profile, for pork. I have done about 12 cooks using 8-9 pound butts, so far, this one seems to be the deal. 

People will stop and ask what is cooking when they smell it, meanwhile with all this testing my wine cellar has taken a hit. You know; Cleanse the pallet, and that stuff. 

I will post images when the current one comes off the egg in a few hours. 

Keep egging. Cheers
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • MaskedMarvel
    MaskedMarvel Posts: 3,511
    Oh man I can TASTE that pic!

    The master at work :)
    well done! I love the Fruita wood!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • JohnInCarolina
    JohnInCarolina Posts: 35,112
    YukonRon said:

    I think I just felt it move.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 37,325
    @YukonRon - that is brining it home in exceptional fashion.  What a great banquet right there!
    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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  • YukonRon
    YukonRon Posts: 17,319
    MaskedMarvel said:
    Oh man I can TASTE that pic!

    The master at work :)
    well done! I love the Fruita wood!
    Thank you for the kind words. Hoping all is well. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,319
    JohnInCarolina said:
    YukonRon said:

    I think I just felt it move.
    The blade fell right out and the roast fell apart on the XL. I understand. It melts in your mouth. 

    My Beautiful Wife who has had hundreds of these roasts, said she liked this last one best. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • loco_engr
    loco_engr Posts: 5,834
    dayum mon . . . sho looks yummy!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • johnmitchell
    johnmitchell Posts: 7,409
    Ron that slider looks amazing 😋😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • bluebird66
    bluebird66 Posts: 2,977
    That looks fantastic!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • YukonRon
    YukonRon Posts: 17,319
    lousubcap said:
    @YukonRon - that is brining it home in exceptional fashion.  What a great banquet right there!
    Thank you sir. It would not have been possible without your help, 10-12 years. (?) ago. I did not even know where to put the lump. Been a wonderful journey.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,319
    loco_engr said:
    dayum mon . . . sho looks yummy!
    Thank you for the kind words, and it did check all the boxes. Great Sammy for dang sure. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,319
    johnmitchell said:
    Ron that slider looks amazing 😋😋😋
    All Sammie’s rely on fantastic bread to be good. Suzy is baking now, I do not believe we have had store bought bread for almost a year. Thank you for the kind words, it was delicious. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,319
    bluebird66 said:
    That looks fantastic!
    Thank you, I have to say is did not suck. Fresh Rolls made a huge difference, it was so good, another one will be made today.  I do appreciate the kind words. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • RalphieBoy
    RalphieBoy Posts: 142
    Ron what is your egg process? Time, temperature and etc. I have not been on here in a while. I also use Fruita timber. I get my peach and Mesquite from Fruita. Please let me know. Thanks
    Large, Small, Mini Max & Mini.
    Wishlist XXL, XL & Medium 
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  • YukonRon
    YukonRon Posts: 17,319
    Hello, sorry to be late to the party. 

    Pork butt:

    most important - Brine the pork butt overnight
    you will use a container that canning salt, molasses and filtered water will not penetrate, or use dedicated brining ware that can hold an 8 pound butt. 

    Brine recipe: 

    by weight-
    8 ounces of molasses
    12 ounces of picking salt
    2 quarts of filtered or bottled water

    mix until all contents are in a brownish aqueous solution. 

    Score the fat place in container, refrigerate for 8-12 hours. Place a weight sealed in plastic on top to keep the butt submerged during the process.

    Remove from solution, pat dry, apply mustard or oil, liberally over the pork roast, and add whatever rub you choose. I use a spicy (medium heat) rub, place in fridge for a few hours. 

    Remove while getting the BGE ready. 

    Be fore adding to Egg to cook, slather with peach preserves place fat side down. 

    I use 4-6 fist sized chunks with Rockwood spaced evenly in depth, diameter, etc., light it, set it for 225°-250° F until the smoke is a faint blue coming from the stack. 

    Place in the egg elevated over the plate setter or any other ceramic metal shield for the roast until the IT is 203°F

    let it set 20 minutes, then do as you wish. Will be fine in CTBO for a fee hours

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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