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5lb Bone in Boston Pork Butt

Hsbldr1
Hsbldr1 Posts: 225
edited November -0001 in EggHead Forum
Well time for something new. Brisket came out better than great. :cheer: Chicken breast done a couple different ways with great success. :lol:B):) Baby Back Ribs done several times with comments like "Are you a Competition Cook? Nah I say but I know a few. ;) That my friends is y'all if your are wondering, and thanks again for the help. But now I am ready to try what i think is bar-b-que at its finest. "Pulled Pork" may not be the hardest i've heard but have a few friends comming and i can't pass up the chance to show off. So if anyone has a procedure they think can't be beat i am all ears. :woohoo: Got all week to get ready so let me know and thanks in advance.
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Comments

  • "Sparky"
    "Sparky" Posts: 6,024
    All I do is rub with Dizzy Dust,and put it on the egg(indirect).I like to use an apple/hickory mix for smoke.Smoke at 250 till it reaches 195 internal,that's it :woohoo:Then let it rest in the cooler for at least an hour,and it's ready to pull :woohoo:

    40lbs004.jpg
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  • Cory430
    Cory430 Posts: 1,073
    PP IS pretty straight forward;

    Put your favorite rub on it
    Fill the egg with lump to the top of the fire ring (med) or fire box lge)
    Stabilize the egg at 250
    Cook indirect till internal is 190-200 (about 1.5-2hrs per lb)
    Rest for 1-4 hours seran/foil wrapped in a cooler
    Pull (forks, fingers, Bear Claws)
    Serve with your favorite BBQ sauce on the side and the cheapest white buns you can find
    Serve BBQ'd Beans and Cole slaw on the side

    This is by far my favorite cook on the egg, please email me at jcory430@yahoo.com if you have more questions, I am more than happy to help.
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  • Tibbie Turner
    Tibbie Turner Posts: 2
    I am a beginner. What does "indirect" mean?
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  • Mainegg
    Mainegg Posts: 7,787
    Hey tibbie, indirect just means there is some type of solid mass between the fire and your grate. most if us use a plate setter legs up or legs down depending on what we are looking for for heat.
    You can see my very messy plate setter under my stuffed portabello mushrooms here:
    Picture631Small.jpg

    and for the pulled pork this is a good guide line for info. Pete put a lot of work into this and is doing a turkey one to I hear.
    http://www.celticspiritbbq.com/methods/pulledpork.html
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  • Tibbie Turner
    Tibbie Turner Posts: 2
    Thanks Mainegg, perfectly clear now. Thanks for the picture, it helped a lot. I will try pete's recipe as pulled pork is top of my list of things to try.
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  • Mainegg
    Mainegg Posts: 7,787
    I am a seey, touchy, feely learner. forget reading something I need to see lots of pictures! :P Julie
    Hey and welcome to the forum, asking questions on here will go along way to mastering your egg, It is easy and fun and you will make some great friends.
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  • Charleston Dave
    Charleston Dave Posts: 571
    Another (very) detailed classic reference on pulled pork is Elder Ward.
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