Pork Butt is the Best. It is almost impossible to screw up and just about everybody loves it.
Who doesn't like a good butt???
That one >>>>>
was cooked on Sept. 2, 2007. It was 8.6lb and served 9 adults and 4 kids with very very little left. I tied this one up a little since it was a little saggy and I like to keep them symetrical for an even cook.
Step 1 >>>>>
Getting good butt starts with being picky. Any butt isn't good for you. Since you are selective. Pick a butt that is thick and meaty, Whoever said pork fat rules was right! Get a good fat strip on one side - it will face down on the BGE and melt away.
I like the bone in my butts! Boneless butts are really a drag. If boneless, make sure you tie em up tight so you get an even cook. Actually I use cooking twine to make all my butts symetrical.
Step 2>>>>>>>>
I rinse my butts, then I dry them with paper towels. and rub down with plain old yellow mustard. Rub it all over though not too thick. This just makes the rub stick.
Step 3>>>>>
Rub your butts. Use your favorite rub. I have heard wonderful things about Dizzy Rub, though I use my own. I plan to order some Dizzy Dust soon.
I use the back of a spoon or fork to massage the rub into the butt. All 6 sides of the butt need attention. Here is the link to my own butt rub.
Step 4 >>>
Relax. This is fun.
This is a good time to inject your butt if you like. South of I-10 of the biggreeneggers forum told me to inject with pineapple juice, worsteshire, and maple syrup. This I think helps alot, though many times I have forgotten. It was still very very good.
Step 5 >>>>>>>
Hey All that stuff above can be done early. Hours/day ahead. Butt make sure to keep your butt cool. Hey its time to relax again.
Step 7:>>>>>>>
Quality Lump is key. Make sure to use something that will last for at least 2+hrs/lb of butt. MY favorite lump is pictured here though I am almost out (what am I gonna do!!). Typically I plan for 2hrs/lb at 235F temp (grid level) or ~250- 275F Dome for butts. Note I always plan to be ready 2-3 hrs early as sometimes your butt can be "behind" your plans.
This site is cool for picking your lump:
The Naked Whiz Lump Charcoal Database
Step 8:
Wait, Sleep - Relax, Hey this is fun!!
Let that butt melt away. I cook mine until it hits 200F. It cooks fast at the beginning, then takes its time between lets say 159-185F. This is when all that fat and connective tissue melts and gets yummy.
Again I keep the grid temp at around 235F. I'ld say the dome temp is probably at about 250-275.
Step 9>>>>>>>>
Success!!!!!
Man that looks good. Enjoy your butt. Now is a good time to wrap that butt in foil (shiny side in) and wrap in towels and put in a cooler for at least 1 hr. This is important. I generally plan for 2 hrs for this thing to rest before I serve.
I hope this was helpful. Please let me know, JerryD@biggreeneggsperience.com or on the big green egg users forum - I am "RU Eggsperienced".
