First Pork Butt on the green egg

[Squirrel master]

First time cooking a pork butt on the big green egg. I trimmed, brined, injected and put a rub on the pork. I tried to keep the egg around 225-240 but the lowest I can get it is 257 and that's with all vents closed. The seal isn't that great on the egg so there's a small gap. So far it's looking pretty good imo

 

[JLeonard]

Looks good!
Jim

 

[normanaj]

The seal isn't that great on the egg so there's a small gap.

Some high heat gasket tape will take care of that.

 

[Inscrutable]

Welcome!
That butt is a great selection for a maiden voyage ... very forgiving.

Maybe the hinge needs to be adjusted? ... my felt seals completely.
Also, I’ve not had a problem holding temp down in the lower 200’s ... might have something to do with your charcoal loading/process?
That said, I (and many others here) do butts now in the 250-275 range ... the only difference I’ve ever seen from when I tried to do at 225-230 is a dramatically shorter cook time. And so much fat/collagen in them I never brine nor inject ... always plenty juicy.

 

[Squirrel master]

Thanks guy's, the grill is communal so I didn't want to mess with the hinges. As far as the loading process, I fill the bottom with lump coal then put a fire starter in the center. After about 15 minutes and the center has a nice hot area I throw the wood on and close the vents down once I get within 20 degrees of where I want.

I'm about 5 hours in and so far everything is going well.

 

[thirdeye]

First time cooking a pork butt on the big green egg. I trimmed, brined, injected and put a rub on the pork. I tried to keep the egg around 225-240 but the lowest I can get it is 257 and that's with all vents closed. The seal isn't that great on the egg so there's a small gap. So far it's looking pretty good imo

Pork butts are the one barbecue meat I like to cook in the 240° - 260° range, and my large BGE will usually creep up over time too. Next time, try starting a smaller central fire, and closing down your vents as the temp comes up to 180°, then another adjustment as the temp passes 225° and see how that works for you.

Just an observation.... I would get some moisture on that butt, even a mist of water to just wet the surface until some natural fats weep out. I like to my butts to look like this, and I cook fat cap down and often never turn.

 

[Squirrel master]

Pork butts are the one barbecue meat I like to cook in the 240° - 260° range, and my large BGE will usually creep up over time too. Next time, try starting a smaller central fire, and closing down your vents as the temp comes up to 180°, then another adjustment as the temp passes 225° and see how that works for you.

Just an observation.... I would get some moisture on that butt, even a mist of water to just wet the surface until some natural fats weep out. I like to my butts to look like this, and I cook fat cap down and often never turn.
View attachment 473078

Thanks for the suggestions, I have some apple cider vinegar/water I've been spritzing it with. Maybe I should do it more often. Nice looking butt's

 

[flexster]

Welcome!
That butt is a great selection for a maiden voyage ... very forgiving.

Maybe the hinge needs to be adjusted? ... my felt seals completely.
Also, I’ve not had a problem holding temp down in the lower 200’s ... might have something to do with your charcoal loading/process?
That said, I (and many others here) do butts now in the 250-275 range ... the only difference I’ve ever seen from when I tried to do at 225-230 is a dramatically shorter cook time. And so much fat/collagen in them I never brine nor inject ... always plenty juicy.

275º is my go to temperature on my Egg. I use a SMOBOT and set it and forget it......that is if I have enough lumps in it.

 

[thirdeye]

Thanks for the suggestions, I have some apple cider vinegar/water I've been spritzing it with. Maybe I should do it more often. Nice looking butt's

Cider vinegar works fine, about anything does. Just don't mist or mop too often. I've used water with dill pickle juice and a few drops of Worcestershire. I tend to stay away from anything with too much sugar as it will promote early darkening, so for example.... instead of 100% apple juice I will cut it with water and maybe add a couple teaspoons of olive oil to make it stick better.

 

[Squirrel master]

After 7 hours I decided to wrap it, I know it softens the bark but I was getting hungry. 1 hour in the foil and it was at 201. The pork was moist and delicious

 

[thirdeye]

Looks like a success. After the wrapped step, some resting is a good idea, but you now have a a baseline for future cooks. I forgot to mention that I super fine grind some rub, and add it with a little salt to the pulled meat. That plus some foil drippings take it up a notch.

 

[SmokinAl]

Nice job!
It looks perfectly done & nice & juicy!
Al

 

[Bearcarver]

Looks Great from here, SM !!
Nice Job!!
Like

Bear