Started with two pieces of bone-in pork butt. They were dried, coated with mustard, then liberal application of butt rub. Then they went into the fridge overnight.
I loaded the Egg with charcoal and fired it up. My one mistake with the Egg was allowing the temp to get too high at the start. My thermometer did a 360 it got so hot, probably 800F. So it took some time to cool it off. I put them on at about 325F and did 1 hour/pound (about 6 pounds each) at 300F. It is crazy easy to lock in the temp on the Egg. My temp didn't vary more than about 15 degrees for the entire 6 hour smoke.
After about 4 hours I wrapped the pork in foil and let it finish to 200F. I didn't add any charcoal the whole time and when I went back out to cook steaks last night, there was still about half of the charcoal left.
The meat pulled off easily. It had a little less smokiness than I would like, so next time maybe more chips or even a few chunks of wood. But these butts made for a great Saturday supper with Shawn and Suzanne.
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| Tomato mozzarella salad, apple cole slaw, and pulled pork |
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