Pork Butt


 
LMichaels

LMichaels

TVWBB 1-Star Olympian
Got a big family do at my sister's community tomorrow at the Saddlebrook Farms rec center and pavilion.
So, I bought a 2 pack of butts at Costco. Just prepped one for the cook all tied up and waiting in fridge. When we get home from tonight's Rivets game/fireworks show, I'll get Big Z fired up, get a probe in that butt and do an over nighter with it. Hope to have it wrapped and resting in the cooler, by 9 or 10 in AM. It will be placed in disposable pan, and shredded up at the event.
Mmmm mmmm pig candy!
 
We went to the Rivets game. It went extra innings (they won in spectacular fashion BTW), then there was a ridiculously good fireworks display. Our friends host 2 players every summer. Both his boys scored runs tonight :D Anyway fantastic night.
So we got home, I started Big Z, then pulled the butt out. Put on the binder, had to mix up seasoning (my 60/40 salt coarse pepper mix), seasoned that big butt and it's finally on at about 2240. Starting it at 190. I'm hoping to be able to pull it for wrap and rest in the cooler by 1000 tomorrow.. Anyway where else can you have such a great night for all of $40 or so (tickets, parking, food, drink, ice cream too)
Pictures
I'll get photos of the cook in the AM when I get up :D
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OK sorry, only thing I did under the lid, was insert one of my Z Grill probes and rotate the butt left to right. It was still not sunup so no photo. Sorry. But here are current conditions as reported by my apps at 0650
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Ok, just lifted lid to do a probe and secondary thermometer check with my Lightning. Probe going in like butter at 195-198 depending on where probed gave slightly different reading. I'm gonna leave it in to maybe 203, then pull, wrap in foil pan and into the cooler. For about a 2 hour rest before I'm ready to begin shredding it. But, I see "pig candy".
 

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Couple more photos once I got to the picnic reunion. The butt was incredible. I wrapped it in butcher paper at home, placed that in a foil pan, then covered that with foil. Dropped it into a cooler with large towel under the pan and one over it. Got to the party, unwrapped it. Put on my bbq gloves and lightly pressed down on it. It just fell apart to what you see in these photos. People ate and loved it. I ended up with 2 little bitty containers enough for 2 lunches.
Got sweetcorn from our local grower here in the Valley (Blackmer's) roasted it on one of the gas grills in the pavilion. Also incredible eating. 20240804_141953.jpg20240804_141955.jpg
 
Thanks all! Everyone was asking "so good what is your rub what did you put on it?" I simply tell them I get my binder base (yellow mustard this time), then my "secret blend" of coarse Kosher salt and coarse black pepper (basically about 60%S to 40%P), patience and smoke. They all shaking their heads wondering how S&P get so much flavor into it.
Rubs are nice IMO but on a large hunk of meat. I think time and smoke are the key. The S&P simply bring out what nature put there.
 
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