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12 lbs of pork butt on my Big Green Egg with Qview

post #1 of 4
Thread Starter 

I picked up 12 lbs of pork butt from Costco.

 

I tried a different tecnique this time to smoke. This was my first pork butt smoke on my BGE.

 

The night before smoking it I rinsed the meat with cold water and patted it dry.

 

Next, I applied yellow mustard and coated in Jeffs rub, covered it in plastic wrap and let it sit in the fridge over night.

 

The next night when I got home I started the cook

 

9 pm fire up smoker to 220, coat the heat deflector with foil and put in drip pan with water. Add hickory wood chunks

 

9:50 pm put pork on smoker with probe in to monitor internal temp.

 

3:30 am IT reached 165 degrees, pulled and wrapped in foil and added a few oz of apple juice to foil

 

put in 225 degree oven in foil

 

7:15 am first butt was done at 203 degrees, let sit in foil for 1 hour. This one took about 9 hours

 

8:15 am pulled first butt and placed in fridge for later. This one had a good smoke, I think I pulled it a tad too soon as some spots the fat still needed to render down and was a little tough, but overall was good.

 

The second butt was taking a while and sitting at 199, so I raised the oven temp to 275.

 

11:00 am second butt reached 203 degrees IT. This one took 13 hours

 

12:30 pm pull second but, and discarded smokey juice (I find it overwhelmingly smokey, so I like finish sauce instead)

 

I mixed up a batch of SoFlaQuers finish sauce (click here http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork)

 

I made the hole in my squirt bottle a little larger in order for the black pepper and creole seasonings to fit through and coated the second butt in this sauce.

 

I gotta say, this was my first time using that finish sauce and it made all the difference! wow, best shoulder I ever cooked thanks to that sauce finishing it off, perfect amount of smoke and flavor.

 

I plan on eating the pork with a little bit of BBQ sauce mixed in. Enjoy

 

By the way, I find that once my wood chunks get hot they ignite and make my temp rocket to 300 degrees, any recommendations? should I soak the chunks? (I'm used to an offset and never soak wood since I want it to combust, but I realize in the BGE it really smolders instead)

 

 

jeffs rub

 

yellow mustard

 

 

 

 

hickory wood chunks

 

water pan with foil protecting plate setter

 

bottom vent setting

 

daisy wheel open 1/4 of the way

 

 

 

Wrap in foil

 

 

 

 

pull butt #1

 

 

 

SoFlaQuers finish sauce dry ingrediants

 

hot apple cider vinegar

 

larger hole for pepper and large seasoning to fit through

 

 

finished product on butt #2

post #2 of 4
Wow! That looks like some great pulled pork! Congrats on your first butt on your egg!
post #3 of 4

Now that is some good looking pulled pork!

 

Great job on a new smoker!

 

Guess this ain't your first rodeo!

 

POINTS!!

 

Al

post #4 of 4
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Now that is some good looking pulled pork!

Great job on a new smoker!

Guess this ain't your first rodeo!

POINTS!!

Al

Thanks! Everyone loved it. Here is a pic with the sides

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