First butt of the season

I don't do enough lo-n-slo to merit getting a temperature controller, although I could use one. As it is, I have a probe and a Weber remote probe, which came in handy. The first probe must have been too close to the bone, so I plugged the Weber remote in as well just to make sure. The Weber read a lot lower, so I went with it.

I got my first butt (7.5lbs) of the summer from my local butcher. I asked him to trim the excess fat. Rubbed the pork with a simple mix of brown sugar, white sugar, coarse salt, paprika, and a bit of DP.

I really enjoyed cleaning out the firebox and building a proper fire. Layered in some hickory and some cherry chips, and put the pork on the Large (fat down) at around 5:00pm.



I had to go teach a class that evening, and I got home around 11:00pm. It was nice to see the Egg pegged right at 250 and the Boston Butt at around 160. I calibrated my thermometer in boiling water prior to this cook just to make sure it was reading correctly.

I awoke at 3:00 (by chance) and was pleased to see the Weber remote telling me the meat was at 178.

My usual wake-up around 6:30, and the meat was down to 165. Oh-oh; checked the Egg and it was at 160, so I stirred the lump, which brought it up to 300. The cook finished pretty quickly after that. I hauled the meat off at around 9:00am.


Coolered it for an hour, and then pulled. Had to have a sampler:


It tasted as good as I had hoped. The rub made the bark sweet, which really complemented the smokey pork.

Maybe I'll be getting one of those temperature controllers after-all.

Mark