Smoked Pork Butt for a Cancelled Christmas Party

The Seattle snow we received forced our holdiay party to be cancelled…too much snow and ice to be DSC_0002 driving to a friends home.  We had planned on bringing pulled pork to this event (where my husband is a manager and pulled pork was his suggestion)…which means we were up at 5:30 this morning in the freezing snow to get this bbq party started.  I've written about smoked pork butt/shoulder here before… but since I have more time on my hands–all bbq'd up and no place to go, it's nice to really take the time a dish like this deserves.

At 5:30 am this morning, my hubby got the Big Green Egg going at 300 degrees.  We added apple wood chips that were soaked in water and apple juice.  He then inserted the place setter with the legs up.  On top of the place setter we have a tin pan with apple juice and a whole garlic clove that has been cut in half with the grid setting on top of the place setter.DSC_0005

I should back up a bit and talk more about the prep for the pork butts.  I have two 4.5 pound butts that were in a brined for about 10-12 hours in a mixture of molasses, sea salt and water.  I allowed them to drip off the brine in a collander before I rubbed a mixture of spices, including Butt Rubb and Tom Douglas's Turkey Rub (because I like the sweetness).  After they were rubbed up, I wrapped them tightly in saran and popped them into the fridge overnight.  Back to getting these butts on the grill….

The two pork butts were placed on our prepared big green egg by 6:00 am with the thought that we'd DSC_0007 be pulling them off by about 1:30 pm for the afternoon Chritmas party we were attending.  Good thing the party cancelled…the pork was not ready!  The BGE temperature dropped to about 170 when we woke up (we had gone back to bed) at 8:00am.  I was convinced the coals were out but by opening the grates, the BGE quickly reheated to about 275 and we backed the temperature back around 220. 

DSC_0018 At about 4:30, one butt was at 180 internal degrees and I pulled it off (I'm so impatient)…letting it rest for a half hour wrapped in foil.  The other pork butt stayed on until it reached 200 degrees internally and IT'S WORTH THE WAIT!

2 Comments

  1. I really enjoyed reading your blog about cooking the pork butt during the snow. Personally, I think that’s as good a time as any for some tasty BBQ! :) I also plan on trying your recipe.

  2. I might have to rename this recipe “5:30 in the morning #$%%!! Pork Butt”. We’re having pork butt tonight (it’s going to be in the mid50’s today) so I’m going to put it on the BGE before I leave for my appts. and trust the BGE won’t let me down (and go up or down in temp). I just took the seasoned pork out of the fridge to warm to room temp.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Subscribe

Your email address:


Powered by FeedBlitz

Work with Rhonda

Rhonda Porter helps people finance homes located in Washington State. If you would like to work with Rhonda, please contact her or apply online.

Sponsors

Sponsors

The Fine Print

Rhonda Porter is employed at Mortgage Master Service Corporation NMLS ID #40445 and is an NMLS Licensed Mortgage Loan Originator MLO-121324. Learn more about your mortgage originator at www.nmlsconsumeraccess.org.