Author Topic: Grillin' and Chillin' (Read 225041 times)

tcdawg · « **Reply #12 on:** December 22, 2013, 09:15:49 PM »

Quote from: Doug on December 22, 2013, 09:03:23 PM

Spatchcock?

You cut the butt bone out and lay if flat.

jc79 · « **Reply #13 on:** December 23, 2013, 04:18:10 PM »

Quote from: tcdawg on December 22, 2013, 09:15:49 PM

Quote from: Doug on December 22, 2013, 09:03:23 PM

Spatchcock?

You cut the butt bone out and lay if flat.

Yep... And as a direct cook. I do have this, though, which raises the grid a couple inches above the felt line. Awesome accessory.

http://www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.html

jc79 · « **Reply #14 on:** December 23, 2013, 04:21:04 PM »

I bought a pork butt to do tomorrow for Christmas Eve dinner! I did one a while back and didn't have the fat cap positioned right so it wasn't great.

Any tips?

clark123456 · « **Reply #15 on:** December 23, 2013, 05:22:29 PM »

Jc, are you planning to smoke your butt?

jc79 · « **Reply #16 on:** December 23, 2013, 06:43:01 PM »

Planning 225 degrees low and slow.

tcdawg · « **Reply #17 on:** December 23, 2013, 06:58:10 PM »

Quote from: jc79 on December 23, 2013, 04:21:04 PM

I bought a pork butt to do tomorrow for Christmas Eve dinner! I did one a while back and didn't have the fat cap positioned right so it wasn't great.

Any tips?

Dry rub it tonight, wrap in Saran Wrap, refrigerate over night. Google some rubs and pick one that sounds good.
Let it sit out for 30 minutes before you put it on the smoker.
Fat side up
225 to 250, no hotter, 1.5 to 2 hours per pound.
Internal temp of 195, good to go

clark123456 · « **Reply #18 on:** December 23, 2013, 08:36:50 PM »

Sometimes smoking meat for many hours can dry it out. Consider smoking it for several hours and then wrapping it in aluminum and finish it in the oven until the internal temperature is reached.

jc79 · « **Reply #19 on:** December 24, 2013, 01:23:10 AM »

Good stuff, Tony. Appreciate it!

jc79 · « **Reply #20 on:** December 26, 2013, 12:31:04 PM »

The pork butt turned out incredible yesterday! Like any normal red-blooded American man, I only followed about half the advice I got... //letseat//

I put the rub on the night before as Tony recommended. But before that, I actually cut every bit of fat I could see off the meat... so no fat cap, period.

Got the Egg stabilized at 250, and filled the drip pan with red wine. I tossed in 4-5 good size chunks of Apple wood. It wound up taking 7.5 hours for a ~5 pound piece of meat. Amazingly, the temperature of the Egg didn't move a degree the entire time!

Check out the smoke ring! //SLAMIN//