2 10lb Butts on Large BGE - Pr0n

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wmrrock

Knows what a fatty is.
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I started these butts at 10:40 pm. As of 2:15 am they are at 140 degrees with a pit temp at 260. My outside temp is 20 degrees. They Should be done by midday. Wicked Good Lump charcoal in the BGE.
 

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Looks and sounds Great I love pork butts on my Egg. At that Temp I would think it would be done before mid day Looking forward to your progress
 
Big George's BBQ said:
Looks and sounds Great I love pork butts on my Egg. At that Temp I would think it would be done before mid day Looking forward to your progress
Click to expand...

He may be referring to dome temperature... The thermometer on the BGE often reads 10°+ grid temp.
 
They are done. 12 hours at 250 with an internal temp of 197. They are now FTC and will be pulled in 4 to 5 hours.
 

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What spice rub did you use? Awesome color, great cook!
 
Freddy j said:
What spice rub did you use? Awesome color, great cook!
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Thanks. I make my own rub. 1 cup brown sugar, 1 cup sweet HUNGARIAN PAPRIKA (This is really dark red in color and not the stuff you find in your local supermarket), 1 cup of kosher salt, 1/2 cup of freshly ground pepper, 1 Tbs of cayenne pepper powder. I have been using this simple rub for years and really like the flavor it gives off.
 
Sounds great, ill have to give that a try!
 
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