Thanks for letting me know how it turned out! Also thanks for sharing your rub recipe. I don’t know what part of the country you’re in, but I was in our local IGA last night, and they had some good prices on pork butt. After reading your last comment, I may have to surprise Santa with milk and some pork butt instead of cookies.

Thanks again for stopping by and sharing your success!

First I wrapped a strip of 2 sheets of heavy foil to help deflect the center heat. I also used a 8″ baking pan for my drip pan and filled it full with apple juice. I felt the steam from the juice would add another dimension to the flavor and provide a higher humidity in side the egg. I had to refill the pan 4 or 5 times during the cook using the entire gallon of juice. That was also when I would add more hickory and mesquite chips to the fire.

After 8 hours cooking at 210 I kicked the temp up to 275 and finished the last 3 hours. Once the butt reached 190, I pulled it from the fire and wrapped it in heavy foil and let it rest for another 30 minutes.

For my rub I first coated the butt in olive oil to help the rub stick. The rub I used was:

1/8 cup of cracked Black Pepper
2 TBS Garlic Power
2 TBS Onion Power
1/4 cup Kosher Salt
1/4 cup Sugar

This was double the amount I needed so I just stored the other half for my next cook.

Next time I cook a pork butt I think I will try you approach and use a nice deli mustard instead of the olive oil. The oil did not give the flavor I was expecting, although I am not complaining.

I just put the butt in a rack over the drip pan, and that seems to work pretty good. I try to keep the temp pretty low 220-250 and just cook it slow. There may be better setups, but mine is simple and seems to produce a nice butt. Best of luck with your butt, and let us know how it turns out!

-Dan

I am getting ready to cook my first pork butt on my egg and do not have a setter plat. Trying to come up with a way that I can cook it indirectly.