Hello Again!
Had a little Cali kick back last weekend to watch some great NFL conference championship games and decided to try out a Pork Butt on my Oklahoma Joe Bronco.
To prep, I salted the butt about 16 hrs before the cook. I decided to skip trimming the fat, partly out of laziness and partly because I recently watched a video from the master Aaron Franklin who leaves it on. Right before the cook, I added some Memphis Dust.
I started my fire about 8am, one lighter square with a full basket of Kingsford and 2.5 chunks of apple wood. It took about 30-40 minutes to get to temp (275). I then closed down both vents to about 1/2 open and put the pork butt on, fat side up with my thermometer in.
I kept the temp about 265-300F through the cook. I fidgeted with the vents some, more for fun than anything else (the vents are half the reason I chose the bronco over the PBC). The butt temp rose more quickly than I thought and it seemed to cook right through the normal stall temps (160ish) until it slowed down when the temp hit about 180F. It had been on for about 4 hours so I wrapped it in foil. Prior to wrapping, I mopped it with my favorite Georgia BBQ sauce, Fox Bros Spicy BBQ, and threw a couple slices of butter in the bottom of the foil.
I gave it another 2-2.5 hrs until the meat thermometer temp hit 203F. Took it off, wrapped it in a couple towels and let it rest in my cooler for about 45 minutes. The bark was nice and there was good looking smoke ring. The shoulder bone didn't pull out very easily, I assume because the cook went a little faster (about 6 hrs) than the normal 8-12 hours. Still, the meat pulled easily and once mixed with all the juices from the foil, oooooohhhh baby. I put out some potato rolls, cole slaw and wavy lays. I gotta say, it was damn good. I've hung chicken and ribs and done a bunch of thighs on the grill grate, I think this was the best thing I've cooked so far. I also threw a couple ribs on just for fun, they were also darn delicious. Just as good the next day!
Had a little Cali kick back last weekend to watch some great NFL conference championship games and decided to try out a Pork Butt on my Oklahoma Joe Bronco.
To prep, I salted the butt about 16 hrs before the cook. I decided to skip trimming the fat, partly out of laziness and partly because I recently watched a video from the master Aaron Franklin who leaves it on. Right before the cook, I added some Memphis Dust.
I started my fire about 8am, one lighter square with a full basket of Kingsford and 2.5 chunks of apple wood. It took about 30-40 minutes to get to temp (275). I then closed down both vents to about 1/2 open and put the pork butt on, fat side up with my thermometer in.
I kept the temp about 265-300F through the cook. I fidgeted with the vents some, more for fun than anything else (the vents are half the reason I chose the bronco over the PBC). The butt temp rose more quickly than I thought and it seemed to cook right through the normal stall temps (160ish) until it slowed down when the temp hit about 180F. It had been on for about 4 hours so I wrapped it in foil. Prior to wrapping, I mopped it with my favorite Georgia BBQ sauce, Fox Bros Spicy BBQ, and threw a couple slices of butter in the bottom of the foil.
I gave it another 2-2.5 hrs until the meat thermometer temp hit 203F. Took it off, wrapped it in a couple towels and let it rest in my cooler for about 45 minutes. The bark was nice and there was good looking smoke ring. The shoulder bone didn't pull out very easily, I assume because the cook went a little faster (about 6 hrs) than the normal 8-12 hours. Still, the meat pulled easily and once mixed with all the juices from the foil, oooooohhhh baby. I put out some potato rolls, cole slaw and wavy lays. I gotta say, it was damn good. I've hung chicken and ribs and done a bunch of thighs on the grill grate, I think this was the best thing I've cooked so far. I also threw a couple ribs on just for fun, they were also darn delicious. Just as good the next day!
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