Big Rick Stuart's Boston Butt - Part 2

[lustrded]

It's nice to see people taking their time to make good cooking videos like these. Keep up the good work..thanks man

[persistence33]

20 hours? I highly recommend you wrap in foil about about 5 hours to finish it up. There is no way I would eat that bark. Also, if you use foil you won't need to use so much bbq sauce and you'll get more natural pork flavor.

[bigrickstuartmovies]

@persistence33 Yea lotta ways to do it. Love that Q!

[554687858]

Damn, that looks good. But I got to tell you, as a second generation San Franciscan, I've never tasted (or for that matter, even seen) a pulled pork sandwich. So tell me Stuart, as an old foghead, have I lead a sheltered life - or do I need one? I can certainly tell you the proper way to make a Crab Louie (anything other than Thousand Island dressing is Blasphemy) or how to eat an artichoke (Mayonaise, NOT melted butter). However, I do have an old clay egg, so I will go for it.

[poida84]

you should try big rick's bbq suace its great :)

[johnnybagofdonets]

Made a delivery to a foundry as truck driver that makes bronze/brass/aluminum tablets that many see on buildings, occupational trade name know as a, Sand Foundry. The molten melting pots use in their blast furnaces are made out of the same material as bbq and this very same material can handle temperatures well over 3000 Degrees F.

[johnnybagofdonets]

So another words, you only add charcoal once at begining, and you never have to add coal again during entire cook time? Don't like not having a independant door for adding coal.

[bigrickstuartmovies]

@johnnybagofdonets Yea it has a really heavy and thick ceramic shell so it holds heat really well. You can cook that long without adding more to the fire and still have some left over. That is a big benefit.

[olshithead]

thanks for the video... ive had my bge since jan. i love it and im learning on it every time i smoke on it thanks to all you guys on you tube with bge...

[ajkeller1]

was all the wood you used applewood or did you use some mesquite?

[bigrickstuartmovies]

@ajkeller1 The majority was Lazzari Mesquite Lump Charcoal

[Clusta78]

Just Bought the Guru, going to try your recipe or something similar starting tom, wish me luck and thanks for the great vid.

[magic0362]

Are the Guru's waterproof?  I would hope so.

[bigrickstuartmovies]

@magic0362 I think they are water resistant. If it is going to rain I put a zip lock bag over it for some protection.

[magic0362]

When you use the DigiQ what do you set the top vent at?? Half open ,all the way open? Just curious.

[bigrickstuartmovies]

@magic0362 The sliding top is closed with the "spokes" of the wheel open. That seems to work ok for me.

[Clusta78]

Wow man, great demo. I just bought a BGE last weekend. So you did not have to add charcoil or wood the whole 18+ hours?

[bigrickstuartmovies]

@Clusta78 Yea I cleaned out the Egg completely by removing everything inside. I took out all the little pieces and dust too. Then reassembled it and loaded it with lots of hardwood and it didn't run out. at all. That is a good thing about the Egg.

[bigrickstuartmovies]

@Clusta78 Yea load it up and you don't have to add wood, one of the great things about the Egg.

[chippewachief]

Rick,

loved the video. I just bought my BGE (after smoking with cookchack and Hasty Bake), and I love it. Question: Is your digiQ II the DigiQ DX Package? Can you please tell me the precise order that you made? I don't want to make a mistake on the fan and or the wiring.

Thanks so much!

Ben

[bigrickstuartmovies]

@chippewachief Hey Ben I don't think I got a set package it may not have been around when I got mine. I got a DigiQII and a 4CFM fan and the door for the Big Green Egg. You can call them to double check on what you get they are pretty helpful there.

[BeeRich33]

It's interesting that you took that long to get to 190. You kept it at 235, or did she drop? My WSM can pop a huge shoulder (the ones I get here from my Greek suppliers are absolutely massive, as are my 15 pound briskets from St. Lawrence Market [Toronto], without the bone) in 10 to 12 hours at 225 to 250.

[bigrickstuartmovies]

@BeeRich33

I took it off that late, but it got to the right temp a little earlier. The DigiQ2 has a ramp down feature that cools down the BBQ and basically keeps the BBQ warm to the food temp so it doesn't just keep cooking. So I use that feature and just keep it on the Egg until we are ready to eat. Those WSM's are awesome!

[BeeRich33]

Ah good show. The DigiQ2 doesn't mount on the WSM, does it? I had a quick look, and it seems the power venting system mates to a specific female. If life was only that simple for us guys. Hehe.

Also, you can foil your meat at the end for condensation to keep moisture. I should be doing another huge butt soon. I'll be injecting.

[bigrickstuartmovies]

@BeeRich33 They do sell an adaptor for the wsm. Look at the bbq guru website then under the adaptors have a Smokey Mountain listed in the drop down menu. Wow a 15 pound brisket, that's awesome! I've only ever done a brisket flat.

[BeeRich33]

That's what I did. That's why I asked. I will take another look.

Ya my 15 pounders (check my vids) was a huge meat.

[MattRisinger]

Awesome Video! When you light your BGE, how long and how hot do you let it get before clamping down the top/bottom vents? Also, I noticed you didn't soak your wood chips? Can you comment on your lighting method and smoking chips methods? Thanks

[bigrickstuartmovies]

@MattRisinger Hey Matt thanks for the nice words!

I light it and let it get barely started. With computer gizmo it runs the electric fan at the bottom vent to get it to the right temp then it will shut the fan off if it gets too hot and saves the unsoaked chunks of wood from all catching fire when you put them in. I have always heard that it is harder to bring a bbq fire down to a cooler temp than control it on the way up. The Egg has vents that do a good job controlling temps w/o a 'puter.

[MattRisinger]

I got a DigiQ2 for Christmas and that's how I found your video searching for how to use it. Makes sense to start low and control it on the way to hotter. Sounds like I need to buy a propane starter torch so I can ensure my fire is lit. Using my starter cubes my fire goes out if I try to choke down the air too soon. How long are you putting the golf club lighter in the charcoal? 2 min? 10 min? Really appreciate the help! Matt

[bigrickstuartmovies]

Matt I run the propane stick for about 5 minutes I'd guess. Just enough to get one spot going pretty good. I have the DigiQ2 hooked up and ready to go. Then after about 5 minutes with the Egg open I close the lid, put the fan in the bottom and crack the vent on top with the slide about 1/2 way open. The temp sensor for the BBQ on the DigiQ2 goes inbetween the lid of the Egg or the top vent .The fan on the DigiQ2 should kick in right away and get the fire to where you want. Good Luck!

[MattRisinger]

Rick, I did a killer Boston Butt this weekend thanks to you and my DigiQ! 19 hour smoke and didn't open the lid or fumble with the vents once. Killer. Thanks for the great video and your tips. Matt

[bm5447]

I am seriousely thinking about purchasing the the BBQ Guru DIGIQ2 for my weber smoker. Are you happy with it and do you think it is worth the $260 price tag?

[bigrickstuartmovies]

@bm5447

I really like it. It does all they say. It works great. But it is true you can do lots of great bbq without a computer.

There's a few more out on the market now so shop around and see if there is a cheaper one you like.

[poprocz]

Great video, I usually eat to much while pulling to have a sandwich later.