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So Simple Pork Butt

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So Simple Pork Butt
Group:	Other
Description:	A \"So Simple\" way to cook a large amount of tender pork that will feed a group of people.
Ingredients:	Bone-in pork butt sized for your egg. I use a 10 pound butt that easily fits my extra large egg. Dry rub of your choice. I use \"The Salt Lick Dry Rub\" availible in Austin.
Instructions:	Trim most, but not all, of the fat from the outside of the pork. Apply the dry rub liberaly all over the pork and and set aside. Fill the fire box with lump charcoal of your choice and place several wood chuncks throughout the charcoal so they will burn at various times during the cook. Place your fire starter so you can reach it after you have installed the platesetter. Set-up the egg for inderect cooking with the plateseter legs pointing up. Place a shallow pan with 1\" of water (or other liquid) on the platesetter. Place the grill on the platesetter and over the water pan. Place the seasoned pork on the grill and over the water pan. Insert a temp probe into the thickest part of the meat but not next to the bone. Run the probe wire to the outside of the egg. Fully open the bottom and top vents, light your fire and close the egg. As the fire lights and the temp starts to climb above 100 degrees close the top vent leaving only the Daisy wheel fully open. Close the bottom vent to only 1\" open. Go get another beer and watch the egg warm. Your final temp is going to be 220 degrees and you\'ll have to adjust both top and bottom to get there. With no wind the extra large egg held 220 degrees +/- for 20 hours with about 1/4\" opening at the bottom and the top fully closed with the wheel open about half. These setting will have to be adjusted for your enviorment. Once stabilazed at 220 degrees you are going to cook for about 2 hours per pound. Watching the internal meat temp slowly rise it will reach 180 to 185 degrees and stay there for a long time. This is the temp where the coligen in the meat converts fo geliten thus making it tender. When this is complete the temp will rise again and you are looking for 200 degrees internal temp. At 200 degrees open the egg (for the first time) and remove the pork and wrap it in foil and let it rest for at least 30 minutes. If you need to keep it warm for several hours wrap the foil wrapped pork in a towel and place it in an ice chest. To serve pull chuncks fo meat with fork and serve any way you like. Plain hamburger buns make a good sandwich (don\'t use heavy bread) with a little of your favorite sauce. The outside crusty part of the pork is great chopped with a little sauce added.
Notes:	DO NOT OPEN THE EGG DURING COOKING. If the temps are where you want them the pork will be perfect.

Calories Per Serving:		Price Per Serving:	Less than $1
Number Of Servings:	2 per pound of pork	Source:
Vegetarian:	Yes	Time To Prepare:	21 hours
Date:	Wed 12 Nov 2008 17:18:57 UTC	Viewed:	36471 times
Author:	DC	Email:
Rating:	4,60 (60 votes)

Author	Comment
ledmond	Comment added on: Sun 17 May 2009 13:59:03 UTC I have used exactly the way you have described except I was @250 dome and 2.5 hours per lb. Best pulled pork I have ever had.
cldasher	Comment added on: Thu 18 Jun 2009 20:11:31 UTC One of my first great successes with "low and slow". Makes an impressive entrance into a party of carnivours as well.
sbuckla	Comment added on: Mon 29 Jun 2009 15:09:54 UTC Can anyone recommend a similar rub or ingredients for a similar rub? I can't find this one and I am planning on trying this recipe near the end of the week. Thanks a lot!
kmellecker	Comment added on: Fri 03 Jul 2009 21:56:42 UTC How much lump charcoal did you use to last the 21 hours of cooking time?
kmellecker	Comment added on: Sat 11 Jul 2009 14:16:33 UTC Your heat setting and time per pound was right on the money. I put two 10 lb butts on my large Egg and 20 hours later they were absolutely the best, most tender butts I have ever smoked. Thanks for the help.
kaimukigirl	Comment added on: Sun 12 Jul 2009 20:43:20 UTC I used the Alton Brown recipe for pulled pork. Brining guarantees juiciness and the salt free rub is right on the money. Took about an hour 15 per pound a little faster than most folks. Don't know if the brining had anything to do with it. Nonetheless, juicy. I have used the salt lick rub and stubbs (another Austin favorite) when I did not brine. It was great also.
malarkey	Comment added on: Sun 02 Aug 2009 23:38:51 UTC this was the first butt that I had ever tried, we did not use the whole recipe but we did use the cooking instructions and they were dead on. however I was using a medium size egg with a 7-8 lb butt and sometime in the middle of the night my fire went out and when I got up to check it at 6 am I had to re-light the fire. After relighting I just put the butt back on and continued the cooking and after 14 hours it was done and it was Perfect. Nice and tender and very tasty. Thanks for the great intructions this made my first low and slow cooking a success.
Don	Comment added on: Mon 10 Aug 2009 21:38:50 UTC Will one loading of charcoal do for the whole time or do you need to add more after how long? Thanks, Don. P.S. If anyone knows any Salt Lick recipes please share.
Larry	Comment added on: Thu 17 Sep 2009 18:29:10 UTC if your using a large BGE you will have no problem with a 20+ hour cook. Just make sure you are using a high quality lump that wont burn to quick check the nakedwhiz.com for ratings. I use bad byrons butt rub its fantastic
Brad	Comment added on: Tue 29 Sep 2009 18:49:32 UTC Do you put the pork directly on the cooking grid?
Kenneth	Comment added on: Mon 12 Oct 2009 00:08:50 UTC Tried this for the 1st time today. Everything went just like the recipe said. It turned out great.
Huck	Comment added on: Thu 26 Nov 2009 22:57:15 UTC I tried this with a 4.5# butt in a large EGE. 220 was difficult to hold. Dome temp dropped to 200, internal dropped 10* so I had to play catch up for several hours. Ended up taking about 3.5 hrs/#. It was easier to hold 230-240 versus 220. Everything else was as advertised. This was my first attempt.
Ian	Comment added on: Sat 12 Dec 2009 23:11:56 UTC Time is perfect. The above post mentions 230 is easier to hold than 220. You will not have any different results from +or- 10-15 degrees, so somewhere between 205 and 235 will work. Just monitor the internal temp of the pork and get it off at 197-200 degrees. GO DAWGS!
Kat	Comment added on: Sat 26 Dec 2009 16:14:38 UTC When you say you add chunks of wood, could you tell me what type of wood you use? Thanks
Grillin' Padre	Comment added on: Sun 21 Feb 2010 21:12:05 UTC I thought that you had to wait until the white smoke cleared ~ did this not affect the taste? It doesn't sound as if it did.
So Simple Pork Butt	Comment added on: Sat 24 Apr 2010 11:58:36 UTC I usually wait until whatever fire starter I am using burns up. I use one of the small "striker sticks" that are about 1 1/2" wide, 6" long and about 1/4" thick. You can possition them on top or work them in deep and then light the red striker stuff on one end. They work really well. I usually use hickory, mesquite, or oak. You can distribute chuncks throught the lump so that as one burns up the fire will be reaching the next. TIP: I have learned from this first post that using butts with bone in will render a more moist meat. I've tried several boneless shoulders and while the're really good they're not a moist as the bone in---go figure.
Dean	Comment added on: Mon 31 May 2010 20:36:59 UTC Need recomendation on what size egg smoker to buy. Why would I need the extra large for normal smoking Dean
BBQR	Comment added on: Thu 17 Jun 2010 12:33:30 UTC Get the Fire started and stabilized BEFORE PUTTING THE MEAT ON!!
Higgy	Comment added on: Fri 18 Jun 2010 11:08:32 UTC great simple recipe, did 10 lbs. last weekend for my daughters birthday and it was such a hit, we did not have any leftovers. So I am doing a 5er today. MMMmmmm
smokinmayoan	Comment added on: Wed 30 Jun 2010 21:09:05 UTC I'm new 'Egg owner and this was my second time using it. I leared a lot from this recipe. Wonderfully written directions and a fantastic result. I'm glad I was warned about the temp pausing at about 180 or I would have wondered what was going on. The end product was falling apart and deliciously smokey all the way through.
tqz	Comment added on: Sun 04 Jul 2010 18:06:04 UTC Well I to am a new egg owner and this recipe was the second thing I have cooked on my XL egg. Pulled pork came out perfect. 9lb shoulder took 19hrs. to cook. Took about 10min. to get egg to temp. I used apple and cherry chunks soaked for 20min, Bad Byron's butt rubb(which I put on 24hrs ahead of time). For the first 4hrs the egg stayed at 220 and then crept up to 250. About 15hrs into it the egg shot up to 300(this is all with the bottom vent 1/4in. open and the daisy wheel vents 1/2open.) None the less after messing with the vents a few times towards the end it came out perfect. Can't wait to try one with a brine and injection together.
d556	Comment added on: Fri 23 Jul 2010 17:11:16 UTC The best rub and sauce I have found is at Head Country from Oaklohama.
Ian	Comment added on: Sun 15 Aug 2010 16:06:37 UTC Nice spelling of Oklahoma. Head Country is good if you like MSG in your seasoning. If you prefer to live a long healthy life use Bad Byrons Butt Rub. All natural and no msg.
DC	Comment added on: Sun 03 Oct 2010 10:29:13 UTC You can order Salt Lick Dry Rub online at www.saltlickbbq.com
flatsfishinfool	Comment added on: Fri 07 Jan 2011 04:01:53 UTC i eat bad byron's on toast it's soooo good!
leeroy	Comment added on: Sun 23 Jan 2011 14:05:43 UTC any idea what would cause the temp to rise 80 degrees over night. Wing was calm, outside temp actually decreased. I'm at a loss
nap	Comment added on: Thu 24 Mar 2011 17:47:10 UTC
jonc	Comment added on: Sat 18 Jun 2011 01:34:07 UTC Do you wrap the Pork butt in foil or place it on a rack or in a pan????
jonc	Comment added on: Sun 19 Jun 2011 20:42:56 UTC just finished this recipe I cooked at about 210-215 and it took about 14hrs but it is great!!!
JDC	Comment added on: Fri 22 Jul 2011 08:29:01 UTC I have the XL egg and cook these two at a time. I use two shallow disposable pans to set the grill on and I've tried wrapping the pork in foil after several hours of smoking and I've tried just "tenting" the pork with foil. Both result in the crust not getting so dry that some of it is not usable; you'll just have to experiment to your liking. As for the egg rising 80 degrees overnight the only thing I can think of is that the temp was not stabalized which does take some time. My first attempt to smoke a turkey went like this: turkey seasoned and on the egg, egg temp adjusted to 225 degrees, thinking everything is good, off to the store for more beer and a few other things, back to the egg several hours later to find the temp at 425 degrees, turkey looked like the one in "Christmas Vacation". Since then I check the temps every few minutes for the first hour of the cook. Once it's dialed in for at least an hour it's good for 20 or more hours without opening the egg plus/minus a few degrees.
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