First off, that seems like a large butt. Usually bbq them in the 8-9lb range.

- Rub in mustard
- Make a bbq sweet rub we found on Southern Living
- Bbq fat side up until fat cap splits @250-265
- Double wrap foil, make a bed of brown sugar, honey, apple juice/cider, set butt on top, honey/brown sugar on top
- I typically finish mine off in the oven (so I don't have to babysit a fire) sitting on a baking sheet over a pan in the event the foil was torn
- Cook to ~200-204*, rest for 30 mins, shred, mix with juices collected in the pan
- The juice that collects at the bottom is damn good
- We'll also add more of the sweet rub on top of the pork once it's on the sandwich

Good Luck with your cook!

Here's a link to the rub.

http://placesinthehome.com/southern-living-recipe-smoky-sweet-bbq-rub/

RightWingConspirator said:

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I'm in my cook now. I threw the two pork butts in the BGE this morning around 8:15 hoping to eat around 6 or so tonight. Meat is in a serious stall at 167. It's taken about two hours to get from 150 to 167. Ugh. Looks like we won't be eating at 6.

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How'd it turn out?

What kind of wood can you use? Mesquite is what I have at the moment and wondered if you really have to use a fruit wood.

Also have a Bradford pear tree that needs to be pruned. Would that be worth saving for a future smoke?

You do not have to use fruit wood. Never heard of pear wood being used. Not saying you can't. Just never heard of it.

Bobcat-Ag said:

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What kind of wood can you use? Mesquite is what I have at the moment and wondered if you really have to use a fruit wood.

Also have a Bradford pear tree that needs to be pruned. Would that be worth saving for a future smoke?

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I personally stay away from mesquite for anything other than steaks, chicken breasts, chops, etc. Basically really short cooks.

Pecan is my go to for pork smoking, be it ribs or pulled pork.

I had to move the butts to the oven as my Flame Boss fan was going all out trying to maintain 235 when all it could do was 225. The pork turned out well after I pulled it at 200. I wasn't big on my rub, but that's easily fixable.

I did notice that the bark was a little bitter. I purposely waited to where I could hardly see the smoke before I put it on. Once I put it on, the fan had to kick on to get the temp back up. It seemed to be kicking up a lot of white smoke for a brief period of time which may have contributed to the bad smoke taste.

How long after you throw your wood on do you put on the meat?

RightWingConspirator said:

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I had to move the butts to the oven as my Flame Boss fan was going all out trying to maintain 235 when all it could do was 225. The pork turned out well after I pulled it at 200. I wasn't big on my rub, but that's easily fixable.

I did notice that the bark was a little bitter. I purposely waited to where I could hardly see the smoke before I put it on. Once I put it on, the fan had to kick on to get the temp back up. It seemed to be kicking up a lot of white smoke for a brief period of time which may have contributed to the bad smoke taste.

How long after you throw your wood on do you put on the meat?

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I always put most of my wood chunks at the bottom of the basket and then place the lump on top. Once it gets going and Im ready to close the lid and dial it in I throw on a couple chunks right on top.

If you're using temp control, which it sounds like you are, thats when you get that fired up and going. On my BGE, with a BBQ guru, its usually 45 minutes from when I light the charcoal to when I get clean smoke.

Also, if your Flame Boss is struggling to hold 235 and kicking out dirty smoke then you have one or several problems. First, check where you are placing your temp probe. It should be on the grate level and it should be well clear of the meat when you put that on. If you put the cold meat right over the probe, or even within and inch or two it will throw off your reading and your control fan will work overtime. That makes dirty smoke. Other problems could be a bad fit on your adapted that's attached to the bottom vent. Make sure that has a tight seal. Check your gasket too. If smoke is pouring out between the lid and body then you dont have a good seal. Lastly, make sure your grill is cleaned out and all the ash has been removed before doing a long cook.

Cook your pork hotter. You can easily smoke pork at 275, and even up to 300.

Quote:

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Caught him and put in the snake box

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OH HELL NAW