Just a suggestion for you. I got the exact same Louisiana Egg from Costco myself. I’ve traditionally smoked pork butts on offset smokers for years. If you want to get your pork butt even more moist and juicy then try this. Take 1 stick of butter, 1 table spoon of olive oil, 1/2 cup of bbq sauce and a half can of your favorite beer. Mix well and inject generously into your pork butt. You’ll never have to think about the possibility of it going dry and you’ll retain more bark because you won’t have to wrap or cover it and continue to cook. Instead, once your cook is done just wrap her up and let it sit for 1 1/2 hours in a cooler. Can’t go wrong with this method and you get even more juicy flavor from the injection marinade. Try it out
Thanks for the suggestion Joshua. I’m always open to trying to improve my game. That pulled pork tasted the best I have ever made. I love to think it could taste better.
Hey Greg, love your work Mate & your presentation style is fun. I've noticed you don't smoke much of your meat, like adding wood chunks etc to your cooks. Keep up the good work Mate.
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Thanks for the videos Greg. I recently bought the same BBQ. Having a hard time regulating the temperature. What temp did you cook the pork at? I made one yesterday and was hoping for 225-240 but I couldn't stop it from going up much higher, even with very little venting.
My minimal venting is usually just under 1 at the top and 2 sets of holes on the bottom. I find this gives me around 250 to 275 degrees. I have only used hardwood lump charcoal. Maybe different charcoals burn at different temperatures. Too high a temperature, I would think you still have room to close vents. I hope this information helps you.
