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

Discussion in 'Pork' started by slimc, Feb 27, 2016.

  1. slimc

    slimc Smoke Blower

    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
     
    smokinal likes this.
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Wow! That looks like some great pulled pork! Congrats on your first butt on your egg!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Now that is some good looking pulled pork!

    Great job on a new smoker!

    Guess this ain't your first rodeo!

    POINTS!!

    Al
     
  4. slimc

    slimc Smoke Blower

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

     

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