J. E. Goode
New member
I had a rare day alone around the house yesterday, so I decided to try out a butt for my 5th cook on the 22.5" OTG. I stopped by Whole Foods on Thursday evening to see their selection, and bought a pretty little boneless cut, just under 3 pounds. I immediate began to worry whether it was too small, but decided to give it a shot.
Doing a little trimming
I came up with a little dry rub on the fly that turned great:
1 TBS Paprika
1.5 TBS Ragin Blaze (if you don't know it, get acquainted!)
1 TBS Turbinado sugar
.5 TBS fresh ground pepper
I salted all sides of the butt, applied a bit of canola oil, then applied the rub.
All rubbed down
The snake method has been working well for me, so I set one up for a long cook (this string ended up burning for almost 10 hours). I cut and split a small oak log from the wood pile. I was relying on my lid thermometer and my meat thermometer in the vent, which I assumed showed higher temps than where the meat was sitting. I am about to order a dual-probe Maverick thermometer so I can get some accurate readings at grill level.
Snake prepared
Chimney started
Coals set
Once I felt comfortable with my temp readings, I filled a cake pan with Dos XX and hot water, put the meat on the grill and started a timer. I made myself wait at least 2 hours before I checked on the meat. I did my first check at 12:30, and everything was going nicely, although I was surprised my meat readings were already into the lower 150°s. I checked an hour later and they weren't much higher, and kept checking about every hour after that. At around 5, the meat read about 163° so I foiled it up, cranked up the heat to about 275° and let it sit for another 2 hours. The next time I checked it, I read 205°, so I quickly removed it from the grill and let it rest for 15 mins.
10:20 a.m. - Meat on the grill
12:30 p.m. - First peek and ACV spritz
I had no idea what to expect when I opened the foil. Other than the heavenly aroma that hit me in the face, I was greeted with a nice, dark, quivering mass of pork that was falling apart before my eyes. I was barely able to get it into my bowl intact, and it fell apart nicely with just a little encouragement.
7:30 p.m. - Pull that pork!
Then I tasted it. For the love of all things holy, I had done it! This smoky, sweet and spicy Pork Candy was truly a work of art!
I nearly made myself sick just taking "samples" out of the bowl, but I knew I needed a real dinner. I would have been a sin to cover this with sauce, but I decided a little Salt Lick Lauren Sauce would do well as a spread on the bun. A few pickles, and some Sweet Onion Ranch Style Beans, and I was set.
7:35 p.m. - Bachelor dinner is served
Doing a little trimming
I came up with a little dry rub on the fly that turned great:
1 TBS Paprika
1.5 TBS Ragin Blaze (if you don't know it, get acquainted!)
1 TBS Turbinado sugar
.5 TBS fresh ground pepper
I salted all sides of the butt, applied a bit of canola oil, then applied the rub.
All rubbed down
The snake method has been working well for me, so I set one up for a long cook (this string ended up burning for almost 10 hours). I cut and split a small oak log from the wood pile. I was relying on my lid thermometer and my meat thermometer in the vent, which I assumed showed higher temps than where the meat was sitting. I am about to order a dual-probe Maverick thermometer so I can get some accurate readings at grill level.
Snake prepared
Chimney started
Coals set
Once I felt comfortable with my temp readings, I filled a cake pan with Dos XX and hot water, put the meat on the grill and started a timer. I made myself wait at least 2 hours before I checked on the meat. I did my first check at 12:30, and everything was going nicely, although I was surprised my meat readings were already into the lower 150°s. I checked an hour later and they weren't much higher, and kept checking about every hour after that. At around 5, the meat read about 163° so I foiled it up, cranked up the heat to about 275° and let it sit for another 2 hours. The next time I checked it, I read 205°, so I quickly removed it from the grill and let it rest for 15 mins.
10:20 a.m. - Meat on the grill
12:30 p.m. - First peek and ACV spritz
I had no idea what to expect when I opened the foil. Other than the heavenly aroma that hit me in the face, I was greeted with a nice, dark, quivering mass of pork that was falling apart before my eyes. I was barely able to get it into my bowl intact, and it fell apart nicely with just a little encouragement.
7:30 p.m. - Pull that pork!
Then I tasted it. For the love of all things holy, I had done it! This smoky, sweet and spicy Pork Candy was truly a work of art!
I nearly made myself sick just taking "samples" out of the bowl, but I knew I needed a real dinner. I would have been a sin to cover this with sauce, but I decided a little Salt Lick Lauren Sauce would do well as a spread on the bun. A few pickles, and some Sweet Onion Ranch Style Beans, and I was set.
7:35 p.m. - Bachelor dinner is served
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