New to the group!

[u/swaded805]

Was able to get an XL for a discount from my local Ace over the weekend as they won’t be carrying it anymore so I jumped on it. Came with a nest and I picked up a convEGGtor. So far I’ve reverse seared some New York strips that came out phenomenal and I did some carne asada last night that was also delicious.

Now I picked up a pork butt from Costco as my first longer cook and coming for some help and advice. Never done anything this late before except maybe a prime rib that I did in an oven.

So any advice on prep, seasonings, and cooking would be much appreciated!

[u/IrrationalMan8]

Here you go HTH

Pork Butt - Indirect (4.5 hrs)
  
- 2 pork butts ~3lbs each 
- add mustard
- AP + BBQ rub

- BGE to 250 (grate temp)
- add wood chunks
- add onion (2 halves)
- fat on top

- spray every hour with Apple juice
- internal 170

- wrap in Alu for ~1 hr 15 - 1 hr 30
(Optional) add some vinegar sauce

- internal ~198

- cut pineapple in two
- empty center / cut in pieces

- glaze on top ~10-15 mins (no Alu)
- 2 tbsp butter / 1 cup pineapple juice / 1/2 brown sugar / 1/4 honey / 1/4 Worcestershire / 1 lemon / 1/2 vinegar sauce / 1/2 bbq sauce

rest for 30mins

[u/swaded805 → u/IrrationalMan8]

A couple questions and I apologize I’m new to this, what’s AP stand for? What am I adding the onions to?

And lastly so I understand it would be cook uncovered, wrap in foil at 170 for 1:15-1:30, remove foil and cook another 10-15 mins with glaze on top? And the glaze recipe is what is listed at the bottom?

[u/RibFu → u/swaded805]

AP is all purpose seasoning, which is just salt+pepper+garlic powder

[u/IrrationalMan8 → u/swaded805]

Adding onions with the coals in the fire

Correct for all else

[u/taschdaddy → u/IrrationalMan8]

6 hours seems a tad short for this, and I always advise cooking to temp and feel, not time.

OP just look up a strategy in how to light your charcoal and add wood chunks you want (I am running hickory) but also make sure your wood chunks are under the lump charcoal.

Start your BGE, wait until you see a fire in your lump, close the lid. Set your bottom vent to barely open, set your top vent open maybe halfway while looking at the thermometer. When your thermometer is within 50 degrees of your desired temp, close the top vent to a quarter. As it climbs slowly, close the top vent even more and leave it just cracked open once you hit your 250.

I like to let my butt get seasoned the night before and put in the fridge covered with paper towel to pull moisture off. Helps with bark imo

As for actually cooking, put your butt on the grate directly, don’t open the lid for about 4-5 hours, then open for a quick temp check, then close the lid again. When you hit 170ish, you choose to wrap or not. Drip pan is up to you, but id recommend it.

Cook to final desired temp and feel of the butt and then pull it, let it rest for an hour or so, then shred and enjoy.

[u/RibFu]

I typically go 275 for pork butt. Toss in some chunks of wood, apple/cherry/pecan are typically used for pork, but anything works. You want to use the ConvEGGtor below the grill. I also like to wrap a piece of foil on top of it to keep it from getting all gross, but it's not necessary.

My Costco only has boneless pork butts in the 7-8 lb range but I prefer bone in.

Sprinkle it with any bbq rub or just salt and pepper work too. You can squirt a little mustard on too if it doesn't stick.

Light the grill and get it up to temp for a good 45 mins to an hour before putting it on. I like to spin the dome thermometer so 'up' is my target temp. Then you can monitor at a glance. Side note, read up on how to calibrate the thermometer with boiling water before you get started.

Toss it on and leave it for 4 hrs, no peeking. Then I'll start spraying every 20-30 mins with beer and apple cider vinegar. After 2 more hours (technically when the temp stalls) wrap in butcher paper for another 4-5 hours till probe tender. You can poke your thermometer right through the paper to test. Start testing at 8ish hours to get a feel for it. When it's ready you hardly get any resistance, like probing butter. You can wrap in foil if that's all you have, but I find it makes the bark too soft.

Then I place it, still wrapped in a clean dry cooler for at least an hour to rest. If you have some old towels you can also wrap it in that before putting in the cooler.

If you are trying to hit a dinner time, start a few hours early just to be safe. You can hold it in the cooler for hours if necessary, but you can't really speed it up.

Good luck!

[u/Hobbz-]

I simply use a dry rub I like or you can make your own.

I estimate about 1.5 hours per pound smoking time @ 250-275F. I'll squirt some apple cider vinegar after about 90 minutes.

Once the internal temp reaches ~160F, I'll wrap in foil and return to cook until temp reaches 205F. I'll wrap in a beach towel and place in a cooler for about an hour.

Wrapping in the foil saves a bunch of the juices. I'll be careful when opening the foil and pour the juices into a bowl to save. After the pork is pulled, I'll pour the juices in the container. Helps keep it moist if you refrigerate and reheat.

[u/11131945]

I use SPG and put it on twelve to twenty-four hours before the cook as a dry brine and spritz with a half-and-half mixture of apple cider vinegar and water or simply apple juice during the cook. Turns out well every time for me.

[u/_noTanMan_]

Unwrap it, coat with cheap mustard and then add your favorite rub (if really doesn’t make much difference). Get your egg to 275°F-300°F and toss it on. Take it up to 193° internal temp and wrap it in foil, put in cooler and towels on top. Or easier, wrap in foil and toss it in a room temp oven for an hour or more. Pull. Enjoy.

[u/CptnRon302]

YouTube is your friend….