Hoping to get a good high on Christmas Eve by smokin a pork butt. I need some tips.
Here is my current plan but subject to change based on the comments.
Salt 8+ lb pork butt this evening and keep refrigerated for ~24 hrs.
Rub the pork butt 2-3 hrs before cooking (NEED a rub recipe or suggestion)
Fire up the BGE to about 225-250 and put meat on about 8 pm (I'm thinking this smaller butt will take 10-12 hrs to cook. I want to have it finished cooking by about 8 am Christmas morning. Then I'm refilling the lump charcoal and firing the BGE up to 500 to do a Bone-In Ribeye Roast.)
Put apple chunks in aluminum foil with holes punched in it (I want to go easy on smoke for this first time.)
Place butt on grill with drip pan sitting on placesetter
Remove pork butt when internal temp reaches 195, cover with foil and sit in cooler for an hour, then pull it apart.
Questions:
How much fat to trim?
Rub suggestions - maybe use a store bought this time?
Here is my current plan but subject to change based on the comments.
Salt 8+ lb pork butt this evening and keep refrigerated for ~24 hrs.
Rub the pork butt 2-3 hrs before cooking (NEED a rub recipe or suggestion)
Fire up the BGE to about 225-250 and put meat on about 8 pm (I'm thinking this smaller butt will take 10-12 hrs to cook. I want to have it finished cooking by about 8 am Christmas morning. Then I'm refilling the lump charcoal and firing the BGE up to 500 to do a Bone-In Ribeye Roast.)
Put apple chunks in aluminum foil with holes punched in it (I want to go easy on smoke for this first time.)
Place butt on grill with drip pan sitting on placesetter
Remove pork butt when internal temp reaches 195, cover with foil and sit in cooler for an hour, then pull it apart.
Questions:
How much fat to trim?
Rub suggestions - maybe use a store bought this time?
