"I Like Big Butts!" Throwdown ~ Cooks Thread For My Pork Breakfast Griddle

[thirdeye]

I started with a BIG bone-in butt, but it didn't stay that way for long. I separated the money end, the horn muscle group around the blade bone, and the strip of muscle hidden in the fat cap that covers the tubes. I cubed the rest for other uses. Total time for this method, cooking and resting was 8 hours. It's a great way to have a wonderful pulled pork meal plus.... I get a few pounds meat to grind for sausage or use in chili or stew.

I set up the Smokey Joe for the snake method, and used it to cook the money muscle. For insulation, I set the money muscle on the meat side of that fat cap muscle. The pit temp stayed about 260°. At 3 hours it was ready to wrap, and 2 hours later it went into the hot box.

Meanwhile.... my Small Egg, set-up for an indirect cook, was smoking the horn. The cook time to 155° was also 3 hours, but it took about 3.5 hours wrapped to be tender enough to pull some plugs.

Getting ready for the skillet I sliced the money end, scraped and pulled the fat cap muscle, and pulled a few plugs.

The hash has pulled pork, onions, red and orange peppers added to the potatoes. The money slices were not sauced since I planned to dip them in yolk. The griddle is a 10" Wagner that has a wire bail instead of a handle.

 

[Stingerhook]

Oh heck yeah!

 

[campdude]

I could eat that right now.

 

[Inthewoods]

I'm pretending I didn't see this...

-D

 

[Big George's BBQ]

Now that there is Good Eats

 

[thirdeye]

Now that there is Good Eats

The leftovers ate pretty good too. :mrgreen:

 

[BillN]

Great job on the cook, that plate with the biscuits and eggs looks amazing.

 

[thirdeye]

Great job on the cook, that plate with the biscuits and eggs looks amazing.

Thanks for the kind words. That griddle is 10" in diameter and it filled up much easier than I thought.

 

[HogGrog]

Very nice work!:eusa_clap

 

[JJJBBQ]

That’s going to be a tough entry to beat!