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Pork Butts on the Big Green Egg
Posted on 11/5/20 at 7:27 am
Posted on 11/5/20 at 7:27 am
I've done a dozen or so variations of Boston Butts, but I think I've settled on one recipe. It's Big Bob Gibson's recipe and I'm a fan. I've tried it, just the rub, rub and injection, and rub, injection and the mop. The later wins.
I make the rub a day or so before, just to cut down on prep time the day of the cook.
Same with the injection solution.
Before rub
Post rub, didn't get a pic after injection.
Cooking since 6:05 PM last night.
I did have a difficult time with temp control this time, not sure why. I tried Royal Oak charcoal and I was plus or minus 60-75 degrees all night. Also, injecting is messy as hell, but I've tried 1 injected and 1 not, side by side and the bowl that had the injected pork always empties first.
Currently stalled at 171 internal, I like to go to 203, wrap them in foil and a beach towel and toss in a cooler for a few hours before pulling.
Happy cooking!
I make the rub a day or so before, just to cut down on prep time the day of the cook.
Same with the injection solution.
Before rub
Post rub, didn't get a pic after injection.
Cooking since 6:05 PM last night.
I did have a difficult time with temp control this time, not sure why. I tried Royal Oak charcoal and I was plus or minus 60-75 degrees all night. Also, injecting is messy as hell, but I've tried 1 injected and 1 not, side by side and the bowl that had the injected pork always empties first.
Currently stalled at 171 internal, I like to go to 203, wrap them in foil and a beach towel and toss in a cooler for a few hours before pulling.
Happy cooking!
7
Posted on 11/5/20 at 9:19 am to slacker130
Ive never injected my pork butt... whats the consensus on injecting vs not?
ETA: I will be trying this recipe soon
ETA: I will be trying this recipe soon
This post was edited on 11/5/20 at 9:20 am
Posted on 11/5/20 at 9:43 am to slacker130
quote:
injecting is messy as hell
I tried once and wound up with juice all over my cabinets. I haven't tried since
and it does taste better
Posted on 11/5/20 at 10:03 am to LSUcdro
quote:
Ive never injected my pork butt... whats the consensus on injecting vs not?
People will have their own opinions. I had never injected a pork butt before for smoking. I did do a pork loin a while back where I injected the night before with a mix of lime juice, whoozy sauce, a little juice from a minced garlic jar and a few dashes of hot sauce. It came out delicious.
So last week I did the same for a pork butt. Rubbed it down 36 hours before smoking. Then night before, took it out the fridge and injected with same mixture and let sit over night. Smoked it, and it came out really good. The most inner meat which usually doesn't get any seasoning exposure with just rubbing had a good flavor, then especially once mixed in with the outer meat.
I'll probably be injecting my pork butts for now on when smoking. When browning and making a gravy, I'll just stick to the usual shoving garlic and pepper in cavities.
Posted on 11/5/20 at 10:13 am to slacker130
How often do you apply mop sauce?
Posted on 11/5/20 at 10:28 am to TorNation
I didn't apply for the first few hours, wanted the rub to bake on. Started applying after 4 or so hours every hour to 90 minutes.
I had a house full of college kids for Spring Break, had this butt in one pan and a simpler butt in another (rub only), and they destroyed the injected one first.
Gotta go slow with the injector, or you'll spray it all over. I did last night.
I had a house full of college kids for Spring Break, had this butt in one pan and a simpler butt in another (rub only), and they destroyed the injected one first.
Gotta go slow with the injector, or you'll spray it all over. I did last night.
Posted on 11/5/20 at 11:54 am to slacker130
I'll brine and then inject with the brine. It's a big difference.
Posted on 11/5/20 at 11:55 am to LSUcdro
quote:
Ive never injected my pork butt... whats the consensus on injecting vs not?
Not necessary especially on a kamado style smoker. But, do what ya wanna. If it makes it even tastier, who am i to judge.
This post was edited on 11/5/20 at 11:56 am
Posted on 11/5/20 at 2:29 pm to slacker130
I've never injected pork butts. Do you do it overnight, or will it leak? Do you still dry rub it overnight?
Posted on 11/5/20 at 3:28 pm to BugAC
I just use Berkshire pork butts now and there's definitely no need to inject with that
Posted on 11/5/20 at 4:28 pm to The Nino
I inject right before i put them on. It does leak out, so I'm not sure who it would work overnight.
Posted on 11/5/20 at 5:59 pm to MusclesofBrussels
quote:where can you get those locally?
Berkshire pork butts
Posted on 11/5/20 at 6:02 pm to Boston911
I think it actually helps as well, but it is messy and i feel like little, if any, actually stays in the butt. It's not like there's open space in the muscle
Posted on 11/5/20 at 7:50 pm to slacker130
quote:
Also, injecting is messy as hell,
Inject it while it’s still in the plastic cryo bag from the slaughterhouse. You’re welcome.
Posted on 11/6/20 at 2:30 am to slacker130
Use drill pickle juice for a binder.
Rub with dalmatian followed by sweet rub o' mine.
Sit for 24 hours.
Smoke over 50:50 pecan and post oak fat cap down on BGE.
Wrap in tin foil around 175 degF.
Remove around 205 degF.
Rub with dalmatian followed by sweet rub o' mine.
Sit for 24 hours.
Smoke over 50:50 pecan and post oak fat cap down on BGE.
Wrap in tin foil around 175 degF.
Remove around 205 degF.
Posted on 11/6/20 at 9:13 am to slacker130
quote:PARTYQ with ceramic adapter is your friend. There are many choices out there but that is what I use.
I did have a difficult time with temp control this time, not sure why.
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