My BBQ Jedi Master has been talking to me about pulled pork sandwiches, so I thought I would
give it a try. I went over to Sam's and bought two 7+ lbs Boston Butts, they come in a package of 2 at Sam's which is good because I wanted to use one for sandwiches and then another one to vacuum seal and freeze for a big camping trip I have coming up in a couple of weeks. When I first saw the meat in the butcher case I was like, OMG, those are some narly looking pieces of meat. Didn't look very appetizing at all, but after remembering the wise words of my master I picked out a two pack of butts and headed for the checkout.
Once I got them home I rubbed them down with Head Country Rub, and then a liberal amount of yellow mustard. Yes, you heard right, the cheap plain ol' yellow mustard.
I prepared my fire in the Egg for a long cook, did I sort and stack the lump? Nah, I just threw a bunch in there and hoped for the best...hehe This cook was also going to be the inagural run of the BBQ guru. I reread my instructions and got it all ready and lit the fire. I let the BGE get up to 300 before I put the butts on the grill. Once at 300 degrees F, I loaded the Egg with my brand spankin new plate setter (Thanks to Niki) and then added a drip pan with a bout an inch of Apple Juice. Then placed each mustard and rub covered butt on the grill, leaving a little space between the two for a little air circulation. Set the guru up for 225 degrees grid temp and 190 meat temp...and then it was just a waiting game.
I put these on around 7:30PM Friday and they hit 190 around 2:30 PM Saturday. During this
entire time I never lifted the lid of the egg. That may have been the toughest part! I so wanted to look and check on the meat in the smoker, but listening to all the Egg wisdom out there I resisted. Well needless to say when I finally did open the lid I took a step back, sitting on my grill were two big hunks of frozen space poo. At least that's the best way I can describe it, they reminded me of the "meteor" lump from the movie Joe Dirt. I was thinking as I transferred them to my cookie sheet to bring them inside that I ruined this cook. They really look not so appetizing.
Well, I said, remember the wise words of my BBQ sensei and go ahead and remove the fat cap
that remained and see what's under all that crusty, black, exterior...And Oh Man! I'm glad I did, underneath that nasty meteoric exterior was juicy, perfectly cooked Pork, and man it was unbelievably good. I wrapped one of the butts up in foil and towels and set in a cooler until I could pull it later that afternoon, the other, I shredded and made some sandwiches. All I can say is pulled pork sandwiches may be the best thing since cheap white hamburger buns....hehe It was really awesome and my first big cook turned out really well, I can't wait to do this again!
Smokin!
--The Alfster
Or two! I tried a couple this weekend. I picked up a maple flavored and a regular flavored sausage. On the Maple flavored one I pressed it out into a big patty and
sprinkled it with a little brown sugar and then rerolled it up. The regular flavored one I pressed out and stuffed it with a little pepper jack cheese and some diced jalepeno, then rubbed it with a little Head Country Rub.
Brought the egg up to 350 degrees F, added a little hickory and cherry wood for smoke and cooked them indirect until they reached an internal temp of 155 degrees F a little over 2 hours. Let me tell you that was some good eaten! I can't wait to try these again.
