Hey Ron. I just made this today for my brother's birthday and it was awesome. I'm a new egger and was so happy to have your advice when the stall happened. The family was really impressed!
Great video. Fire management is a great tip. I learned the hard way to get the coals to a point the smoke is clean to avoid too strong charcoal flavor.
Thanks so much for these videos - they build my confidence! I cooked a pork shoulder today - my very first "not-brisket" thing in the big green egg. So fun!
basic seasoning, the way you made it opens of a world of possibility's w/ the left overs, Pulled tacos, breakfast hash, Hawaiian pizza . . .. dang now I'm hungry
Great video, very easy steps for this first time user of the big green and smoking! Completed this cook today and the pulled pork was outstanding! Really enjoy your videos, keep them coming…..
Great video! I tried this a couple of days ago for my second BGE cook and it turned out fantastic. I heard you say the bourbon barrel wood would give it great flavor so I added three chunks and the flavor was wonderful. Only problem I had was a wired thermometer that didn't work so I'm going to get a Meater for the next cook. Thanks for all the super info.
Great advice. I usually put a large deep dish pizza pan under the grate to help keep the plate setter clean. I also pot water in the pan as I have always thought it helps keep the meat more moist. Your thoughts on my method please? Thank you.
I love the pizza pan idea. I don't usually put water when I am doing a pork butt but if you feel that it works better for you then definitely keep doing it. There really is no right or wrong. The only thing that may be a drawback is that it may not allow for the bark to set up well.;
I ran across your Vidio for a Butt I was making for Memorial Day Weekend and is was delicious! It was a big hit for our family! And much easier on me (57 year old female) not new to the BBG. But doing it by myself. So, today July 12, 2022. I have my second Boston Butt out and using the this method once again. I have my BBG ready to light at 7 am (it is a 9 lb Butt) I have a lot of fat so I use mustard base and make my own rub that has an extra kick. It has been a big hit in our family !! Any left over's I vaccum pack and pull out for a quick night dinners!! Thanks ! #FOGO
Thanks for the great video! I’m going to follow this recipe for my very first smoking attempt this weekend. I have a roughly ten pound bone-in pork butt so I’m guessing it’s going to take a bit longer, but is there anything I should be doing differently aside from that?
Love your videos, have followed 3 of them already and I have this one on the grill now. Almost ready for the foil stage. I’m worried though because mine isn’t nearly as crispy on the outside as yours even though the internal temp is 165.
You do not HAVE to wrap at that temperature. You can wait until it has the color that you are looking for. Also, different rubs will develop color differently
Hi Ron. Love the videos. I just got a meater. Today I calibrated the BGE temp using your boiling water video. So, now, the BGE reads 275 but the meater reads 253. Am I right in thinking any recipe should be the BGE temp, and the meater ambient reading is a sanity check? Maybe a meater video is coming up. Thanks, Pete in Dallas.
Hey Pete, thanks, I'm glad you are enjoying them. You are always going to get a bit of a difference in temp at the food level and the dome. Remember, heat rises so the dome thermometer being located where it is, will always have a bit of a higher reading. I tend to go off of the dome temp but others may argue to go off of the Meater ambient temp. Both are accurate and both will get the job done.
@@FOGOcharcoal Thanks Ron. That was the fastest reply ever. I like I can now monitor the ambient temp on my iPhone without having to go outside every few minutes. Cheers.
Ron, I love your videos and I'm heading out to get a bone in pork butt to smoke. Thank you. I do wonder, though, wouldn't it be better to have the wrapped butt turned so the opening of the foil is NOT on the bottom, so the juices don't seep out during and after the cook? Just curious and always looking to learn. Thanks again. I love my BGE.
Hey Steven, that is actually a very valid point. It doesn't seem it in the video but it is sealed pretty tightly and really didn't lose much juices at all. It would work great the other way as well. I guess I'm so used to doing my ribs like that that it just carries over for me.
Hey Ron, question, do you "spritz" the butt when cooking? I often spritz my shoulder after the first 1 1/2 hours and have lately been thinking of using a mopping sauce to help with keeping the meat moist and adding a tad more flavor. I.e. 50/50 apple cider vinegar and apple juice. I'd like to hear your thoughts on this.
Hey Capt. Ron! The blog recipe step 7 says "Continue cooking the pork until the thermometer reads 203°. (This should also be somewhere around 4 ½ hours as well)" Does this wrapped in aluminum foil phase REALLY TAKE 4 1/2 HOURS???
Hey Pete, you know what, it's actually been a minute since I've cooked one but the short answer is that yes, it can take that long. It could also be quicker. Each one will cook differently
How do you get your Meater to transmit without having a phone of tablet near the probe and block?? I bought one a couple years ago and if I don't keep my iPad near it, throughout the cook, it loses connection.
That is the complete opposite of what you want to do when you wrap in foil. You want the seam side up so the juices don't escape and you can add it to the meat once it's pulled.
OK Nick, you have a very good eye there. I just wrapped another piece around it. Hit me on Instagram and I'll get some FOGO stickers out to you if you'd like. @cptnron302
Thanks for the great video! I’m going to follow this recipe for my very first smoking attempt this weekend. I have a roughly ten pound bone-in pork butt so I’m guessing it’s going to take a bit longer, but is there anything I should be doing differently aside from that?
Hey Dylan, I did not notice my invite for some tasty pulled pork but I will let that go for now. LOL. It should be exactly the same, just plan for a bit more time.
I finally smoked for the first time and it turned out phenomenally! Things didn’t exactly go according to plan (white smoke at first and temp spiked to 323) but you weren’t kidding about how forgiving pork butts are. I want to do this every day now haha
Hey Ron. I just made this today for my brother's birthday and it was awesome. I'm a new egger and was so happy to have your advice when the stall happened. The family was really impressed!
Hey Justin, that's great, welcome to the addiction. Be careful, BGE's tend to multiply over time!
Hey Capt. Ron! New egg owner, just made this butt. Thanks for the help, you’re awesome! Meat was fantastic with a little bit of South Carolina BBQ.
Thanks Mickey and welcome to the addiction! I'm glad it worked out so well!
That looks fantastic! Pork butt is always what I tell first timers to try as it’s super forgiving and always tastes great.
You could not be more right TJ. That is why you are an Egg master yourself sir!
Great video. Fire management is a great tip. I learned the hard way to get the coals to a point the smoke is clean to avoid too strong charcoal flavor.
Absolutely, It can really make a big difference.
Looks oh so good. It been so long since my first time, I have no idea what I did. Pulled Pork is a nice long cook that pays off big time.
Haha, I can fully relate my friend!
Thanks so much for these videos - they build my confidence! I cooked a pork shoulder today - my very first "not-brisket" thing in the big green egg. So fun!
Hey, that's great, glad you are enjoying the videos!
basic seasoning, the way you made it opens of a world of possibility's w/ the left overs, Pulled tacos, breakfast hash, Hawaiian pizza . . .. dang now I'm hungry
No doubt about it. The uses for leftover pulled pork are endless!
Nachos and quesadillas
I’m making this today. About halfway through the cook and it’s looking awesome. Thanks for the video
That's great Jason, I hope that you enjoy it!
My first cook on my MiniMax BGE was a beer butt chicken but this will definitely be the next on my list!
Oh man, ya can't beat BGE pulled pork!!! 🎸
Great video, very easy steps for this first time user of the big green and smoking! Completed this cook today and the pulled pork was outstanding! Really enjoy your videos, keep them coming…..
I am so glad that it worked out for you!
Oh mama! That looked DEEELICIOUS! 😀😀😀
Thanks my man, our photographer/videographer is the best!
Great video! I tried this a couple of days ago for my second BGE cook and it turned out fantastic. I heard you say the bourbon barrel wood would give it great flavor so I added three chunks and the flavor was wonderful. Only problem I had was a wired thermometer that didn't work so I'm going to get a Meater for the next cook. Thanks for all the super info.
That is so great Mary, I am glad that you enjoyed it so much! You're going to love the Meater!
Love the video! Made one on Sunday and we’re still using the leftovers and are making nachos right now. Absolutely delicious!
That's fantastic, glad you liked it!
This is a great thing to cook first. It is easy and delicious!!!
It really is!
I slice the pork into 1” thick slices, then hand shred - makes for a much more tender chew
I like that
Great advice. I usually put a large deep dish pizza pan under the grate to help keep the plate setter clean. I also pot water in the pan as I have always thought it helps keep the meat more moist. Your thoughts on my method please? Thank you.
I love the pizza pan idea. I don't usually put water when I am doing a pork butt but if you feel that it works better for you then definitely keep doing it. There really is no right or wrong. The only thing that may be a drawback is that it may not allow for the bark to set up well.;
I ran across your Vidio for a Butt I was making for Memorial Day Weekend and is was delicious! It was a big hit for our family! And much easier on me (57 year old female) not new to the BBG. But doing it by myself.
So, today July 12, 2022. I have my second Boston Butt out and using the this method once again. I have my BBG ready to light at 7 am (it is a 9 lb Butt) I have a lot of fat so I use mustard base and make my own rub that has an extra kick. It has been a big hit in our family !! Any left over's I vaccum pack and pull out for a quick night dinners!! Thanks ! #FOGO
That's great Kelly, you just made my day!
Now I’m cravin’ a pulled pork sandwich. Thanks Ron lol
Haha, the perils of watching the FOGO Channel!
@@FOGOcharcoal Definitely in my top 5 RUclips channels! 👌🏼👍🏻
We hope this helps answer the question! What was the first thing that you cooked in your grill?
Thanks for the great video! I’m going to follow this recipe for my very first smoking attempt this weekend.
I have a roughly ten pound bone-in pork butt so I’m guessing it’s going to take a bit longer, but is there anything I should be doing differently aside from that?
Spot on Ron!!
Glad you like it Brad!
Watched this video and your latest one on juicy pork butt. Cooked in a pan covered with foil. Is your latest version now your fav?
Either way is going to turn out fantastic. The dutch oven method makes for a fattier but more flavorful finished product.
I’m doing this for my first cook on my Large BGE.
Yessss! first, welcome to the addiction. second- this is the perfect first cook. Please, let me know how it turns out!
@@FOGOcharcoal So far so good. Just wrapped it in foil at 168. It looks incredible
@@FOGOcharcoal IT IS INCREDIBLE! Bone came out clean. A nice smoke ring. Great flavor.
Love your videos, have followed 3 of them already and I have this one on the grill now. Almost ready for the foil stage. I’m worried though because mine isn’t nearly as crispy on the outside as yours even though the internal temp is 165.
You do not HAVE to wrap at that temperature. You can wait until it has the color that you are looking for. Also, different rubs will develop color differently
Hi Ron. Love the videos. I just got a meater. Today I calibrated the BGE temp using your boiling water video. So, now, the BGE reads 275 but the meater reads 253. Am I right in thinking any recipe should be the BGE temp, and the meater ambient reading is a sanity check? Maybe a meater video is coming up. Thanks, Pete in Dallas.
Hey Pete, thanks, I'm glad you are enjoying them. You are always going to get a bit of a difference in temp at the food level and the dome. Remember, heat rises so the dome thermometer being located where it is, will always have a bit of a higher reading. I tend to go off of the dome temp but others may argue to go off of the Meater ambient temp. Both are accurate and both will get the job done.
@@FOGOcharcoal Thanks Ron. That was the fastest reply ever. I like I can now monitor the ambient temp on my iPhone without having to go outside every few minutes. Cheers.
Awesome thanks Captain Ron!
You are very welcome, glad you enjoyed it!
Ron, I love your videos and I'm heading out to get a bone in pork butt to smoke. Thank you. I do wonder, though, wouldn't it be better to have the wrapped butt turned so the opening of the foil is NOT on the bottom, so the juices don't seep out during and after the cook? Just curious and always looking to learn. Thanks again. I love my BGE.
Hey Steven, that is actually a very valid point. It doesn't seem it in the video but it is sealed pretty tightly and really didn't lose much juices at all. It would work great the other way as well. I guess I'm so used to doing my ribs like that that it just carries over for me.
This is a great episode! Thanks!
You're very welcome Tom, so glad you liked it!
Love pork on BGE
It is really tough to beat!
Looks so dang good!! I like your container…. Did you find it on Amazon?
If you mean the container at the end, it is made by Cambro Manufacturing
It was 4.5 to bring the Pork Butt to 169F. After wrapping how lond did it take for the Temp to reach that 203F? Trying to judge timing etc.
It was about another 4 hours. There is always a full recipe and blog link in the video description for future reference.
So good
Yes! Plus, so many uses for the leftovers!
Hey Ron, question, do you "spritz" the butt when cooking? I often spritz my shoulder after the first 1 1/2 hours and have lately been thinking of using a mopping sauce to help with keeping the meat moist and adding a tad more flavor. I.e. 50/50 apple cider vinegar and apple juice. I'd like to hear your thoughts on this.
I generally don't do either. I have in the past but just don't seem to notice enough difference.
This is a GREAT
So glad you liked it
Thats what im doing now... BGE#1
FANTASTIC!!!
Hey Capt. Ron! The blog recipe step 7 says "Continue cooking the pork until the thermometer reads 203°. (This should also be somewhere around 4 ½ hours as well)" Does this wrapped in aluminum foil phase REALLY TAKE 4 1/2 HOURS???
Hey Pete, you know what, it's actually been a minute since I've cooked one but the short answer is that yes, it can take that long. It could also be quicker. Each one will cook differently
This is be my first cook tomorrow. Might be a silly question. Are your temperatures in °c or °f ??? Sorry, asking as I’m from England where we use °c
Hello from across the pond! The temps i use are in F°. Good luck, feel free to hit me up if you have any questions. Insta- @cptnron302
How do you get your Meater to transmit without having a phone of tablet near the probe and block?? I bought one a couple years ago and if I don't keep my iPad near it, throughout the cook, it loses connection.
It was actually pretty close by.....
That is the complete opposite of what you want to do when you wrap in foil. You want the seam side up so the juices don't escape and you can add it to the meat once it's pulled.
It can be done that way as well, I assure you, no juices were lost during the making of this pork....
I use butcher paper works great the outside seems better to me
Yep, that's cool/ I use it for brisket but still prefer foil for pork.
@@FOGOcharcoal I still use it once in a while it’s a different texture
what size of pork butt are you using here? I am trying to discern approx. cook time per pound for the egg
I do believe that this was in the 5-6 lb range.
What’s the weight of this pork butt? Curious on the approximate times for a 7lb pork butt to reach these temperatures
There is actually a loink to the recipe in the comments and that says it was about 6 lbs.
Where to find fogo
There is a dealer locator on our website OR, you can order direct from FOGOcharcoal.com. There is free shipping for all orders over $40.
Add a link to your web site.
It should be in the video description
YUUUMMMMYYYY
Trade for some of that tasty turkey you made?
Hole in foil one second. The hole gone!
OK Nick, you have a very good eye there. I just wrapped another piece around it. Hit me on Instagram and I'll get some FOGO stickers out to you if you'd like. @cptnron302
Fat cap up or down ?
Either way but I prefer to do mine with the fat cap up.
Meater has shity range
It can be a bit frustrating at times.
Thanks for the great video! I’m going to follow this recipe for my very first smoking attempt this weekend.
I have a roughly ten pound bone-in pork butt so I’m guessing it’s going to take a bit longer, but is there anything I should be doing differently aside from that?
Hey Dylan, I did not notice my invite for some tasty pulled pork but I will let that go for now. LOL. It should be exactly the same, just plan for a bit more time.
I finally smoked for the first time and it turned out phenomenally! Things didn’t exactly go according to plan (white smoke at first and temp spiked to 323) but you weren’t kidding about how forgiving pork butts are. I want to do this every day now haha