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Smoked Pork Butt on the Bubba Keg GrillI was a little worried about whether I could load enough fuel to handle this 8lb pork butt. Not because the Bubba Keg Grill won't hold a ton of lump charcoal, but because the air flow holes can get covered with just a moderate load. Some people have noted that it becomes hard to control when that happens. So, I was careful, but still put a load in that covered those holes. I started the cooker up with all of the vents wide open. It took about 15 minutes before it got up to 200 F. Seemed like longer because I got a late start and was pacing back and forth. I feel I need to watch this because once it gets above temperature, it's really hard to bring back down. So, once it hit about 200 F, I closed the top vent to a crack and the bottom vent to about 1/2". Outside of a few tweaks during the smoke, they remained close to these settings. Preparing a Smoked Pork Butt on the Bubba Keg GrillNow, the preparation for this smoked pork butt on the
Bubba Keg Grill This was going to be a little more elaborate than a simple dry rub like I've done in the past. This was going to include:
Chris Lilly, the author of the book, did all the prep work just before putting it on the smoker. But, I ended up doing it the night before. I mixed up the injection and got that done. Then I applied the dry rub. I wrapped the pork butt in plastic wrap, put it in a pan and stuck in the refrigerator over night. I'm afraid to put the recipes up here since they are in the book and I'm not sure if that's a problem. The book is worth it anyway, so just get a copy! Smoking the Smoked Pork Butt on the Bubba Keg GrillOnce the
Bubba Keg Grill I was going to have smoked pork butt on the Bubba Keg grill in 8-12 hours. That was the problem, I didn't know how long it was going to take. This time, I was determined to get it to an internal temperature of at least 190 F. I had a hard time doing it on the Char-Griller the last time. I figured this was going to cook more quickly because the Bubba Keg is so efficient. But, I walked away for a few hours leaving the vents slivered, and the fire died out. This was at the 8 hour mark and I was afraid I had run out of fuel. I didn't want to take everything out so after about 10 minutes of wide open vents I decided to throw a starter stick in there. Apparently there was some fuel left, because I got it back up to temp in short order. My bad for not checking at least every hour. OK, so I started this thing at 7:30 am, so after I got the fire restarted, the meat was still at about 160 F. I decided to start mopping it with the mop sauce. I have to tell ya, that stuff had half a cup of Cayenne pepper in it and I was sneezing as I mopped. This was going to be good! I did this ever hour until about 7 pm. At this point, I made sure my meat thermometer (I use a cheap one from the grocery store) was visible through the top vent. Just used my flash light to see it. For the last 30 minutes I watched the temperature rise until it reach 195. I was eager to eat, so I got this into a roasting pan and covered with foil to let it rest for 30 minutes or so. While it had been cooking, I whipped up a batch of Green Apple Fennel Slaw I saw over it BBQGeek. I wasn't sure what we were going to do. Once the smoked pork butt on the Bubba Keg Grill had rested, I started making pulled pork. Too easy! I wish I had pictures. Anyway, we decided to put a pile of pulled pork on a bun, add a little bit of Montgomery Inn BBQ Sauce, and then dump some of the apple and fennel slaw on top. Oh man, that made an awesome sandwich! Gotta give that a try some time. P.S. There was fuel and unburned wood chips left over..... You can now purchase the
Bubba Keg Grill
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I double my website visitors every other month. I bet you can too!
Why build JUST a Web site?
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