Second time doing pork butts. Hope this turns out as well as last time!

TheFury · 08-17-2019, 02:03 PM

Currently 3 hours in to this cook.

Two ~5 lb butts with killer hogs AP and BBQ rubs with some extra black pepper.

Been "mopping" with a mix of apple juice, apple cider vinegar, BBQ rub and chili flakes, and will pour a bit more of that mix in to the foil when I wrap these things.

Weber summit charcoal, KBB with some wood from my friend's felled apple tree. 240 degrees give or take.

Got some jerk chicken legs going on for the last two hours or so of the cook, followed by some ears of corn in the husk.

As a side note, don't let anybody tell you that a 24" grill is too big! Man I love this thing.

Stingerhook · 08-17-2019, 04:21 PM

Looks like a good night ahead.

BKING! · 08-17-2019, 07:28 PM

Lookin good so far! How do you like Malcom’s spg rub? Is it significantly better than something you could make at home?

TheFury · 08-18-2019, 12:38 AM

Quote:

Originally Posted by BKING!

Lookin good so far! How do you like Malcom’s spg rub? Is it significantly better than something you could make at home?

Thanks!

I'd say this "AP" rub, which is really just SPG as you said, is just fine. If I mixed some myself I'd definitely add more pepper than this mix contains. This one has MSG in it as well. Say what you will about it but I think MSG is delicious.

Next time around, though, I think I'm just going to mix my own SPG.

Update from earlier: drumsticks out the wazoo and a few ears of corn too many

KB BBQ · 08-18-2019, 12:44 AM

Looking tasty from here!

Happy Hapgood · 08-18-2019, 01:28 AM

BAM! Looking Goood!

Titch · 08-18-2019, 02:10 AM

Looks like its a nice Feed

Stingerhook · 08-18-2019, 04:06 AM

All looks great.

TheFury · 08-18-2019, 08:48 AM

Thanks for the compliments all!

The pork tasted fantastic, was juicy and tender, but it could have been even more tender. I knowingly pulled it a bit early in the interest of time (probed between 192-196 in various spots). It was probe tender but not quite like warm butter except in a few places. When I went to shred it, it did come off the bone easily but the bone didn't slide out with no effort like in the BBQ pr0n you see on YouTube.

Is the early pull to blame here or are there other common reasons that the pork doesn't come out absurdly flaky?

08-17-2019, 02:03 PM	#1
TheFury Knows what a fatty is. Join Date: 03-23-19 Location: NYC, NY Name/Nickname : Fury	Second time doing pork butts. Hope this turns out as well as last time! Currently 3 hours in to this cook. Two ~5 lb butts with killer hogs AP and BBQ rubs with some extra black pepper. Been "mopping" with a mix of apple juice, apple cider vinegar, BBQ rub and chili flakes, and will pour a bit more of that mix in to the foil when I wrap these things. Weber summit charcoal, KBB with some wood from my friend's felled apple tree. 240 degrees give or take. Got some jerk chicken legs going on for the last two hours or so of the cook, followed by some ears of corn in the husk. As a side note, don't let anybody tell you that a 24" grill is too big! Man I love this thing.

08-17-2019, 04:21 PM	#2
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Looks like a good night ahead. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

08-17-2019, 07:28 PM	#3
BKING! is One Chatty Farker Join Date: 01-26-18 Location: Talbott, TN Name/Nickname : Brent	Lookin good so far! How do you like Malcom’s spg rub? Is it significantly better than something you could make at home? __________________ Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle

08-18-2019, 12:44 AM	#5
KB BBQ is One Chatty Farker Join Date: 08-05-18 Location: Sacramento, California Name/Nickname : Kenny	Looking tasty from here! __________________ KB BBQ Competition team KCBS Lifetime Member & CBJ Lonestar Grillz 30" Offset Cabinet 4 WSM's 1 WGA and stuff to make Fire & Smoke

08-18-2019, 01:28 AM	#6
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	BAM! Looking Goood! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

08-18-2019, 02:10 AM	#7
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks like its a nice Feed __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

08-18-2019, 04:06 AM	#8
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	All looks great. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

08-18-2019, 08:48 AM	#9
TheFury Knows what a fatty is. Join Date: 03-23-19 Location: NYC, NY Name/Nickname : Fury	Thanks for the compliments all! The pork tasted fantastic, was juicy and tender, but it could have been even more tender. I knowingly pulled it a bit early in the interest of time (probed between 192-196 in various spots). It was probe tender but not quite like warm butter except in a few places. When I went to shred it, it did come off the bone easily but the bone didn't slide out with no effort like in the BBQ pr0n you see on YouTube. Is the early pull to blame here or are there other common reasons that the pork doesn't come out absurdly flaky?