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
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
