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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-14-2007, 09:12 AM   #1
thillin
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Default Sat night cook

I fired up the egg, injected a 7.5lb pork butt and rubbed it with some Butt Rub. Threw it on the grate at 10pm. Just woke up and the egg is still humming along at about 250. Meat is 181 internal. It's just too easy.
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Unread 10-14-2007, 09:28 AM   #2
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Ya gotta love easy...

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Unread 10-14-2007, 09:30 AM   #3
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Just another plus for the egg.

How do you like the Butt Rub? I see it for sale at a few places, and have tried it straight from the shaker, but not on any food.
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Unread 10-14-2007, 09:34 AM   #4
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Quote:
Originally Posted by vr6Cop View Post
Just another plus for the egg.

How do you like the Butt Rub? I see it for sale at a few places, and have tried it straight from the shaker, but not on any food.
And a good one...he had me at" still humming along at about 250"
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Unread 10-14-2007, 03:10 PM   #5
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At 11:00 I shut down the vents on the egg. Internal was 185 for the butt. We went to the pumpkin patch and I pulled it off the grates at 2:30. Internal temp was 178. Just in time for the Cowboy game.
Here's the results!
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Unread 10-14-2007, 03:14 PM   #6
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did you sauce? what did you use?
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Unread 10-14-2007, 03:19 PM   #7
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
did you sauce? what did you use?
No sauce. Just Chris Lilly's injection and Bad Byron'r Butt Rub. And just for Chicago Bill, plain yellow mustard slather to help hold the rub on!

Used a mix of hickory and cherry chunks for smoke.
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Unread 10-14-2007, 04:06 PM   #8
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Looks great........I have problems with pulled pork drying out.....do you have similar problems or do you have a fix for that?
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Unread 10-14-2007, 04:10 PM   #9
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Looks great, as for drying i use apple juice and try to limit air exposure on mine
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Unread 10-14-2007, 05:03 PM   #10
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nice! and you had lump left over for the next cook, i bet.

you won't dry out a butt in an egg, unless you try to
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Unread 10-14-2007, 05:14 PM   #11
thillin
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since I still had plenty of fuel, I threw on a couple of fatties about 4pm. If your keeping count, the egg has been burning right about 20 hrs on this load of lump.
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Unread 10-14-2007, 05:17 PM   #12
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Quote:
Originally Posted by thillin View Post
since I still had plenty of fuel, I threw on a couple of fatties about 4pm. If your keeping count, the egg has been burning right about 20 hrs on this load of lump.
No Slovacek's?
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Unread 10-14-2007, 05:20 PM   #13
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I'm still working to clear the older stock out of the freezer. Clearing it out enough to defrost. Then I can stock it again.
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Unread 10-14-2007, 08:16 PM   #14
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23 hours later, and I shut down the egg. Temp was 260. Not bad for a single load of fuel. I'll check tomorrow to see how much lump is left.

Did a maple and a hot fatty. Last minute I grabbed one of my boy's cheese sticks and inserted in the hot fatty.
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Unread 10-14-2007, 09:09 PM   #15
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That looks very good, I can eat PP every week!

Too bad the Cowboys lost! (I've been a fan, for over 35 yrs.!)
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