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Big Red's 15 hour Pork Butt


I bought a bone in 8 Lb. Pork Butt and rubbed it using one of Steve Raichlen's all purpose rub recipes, i.e. Southern Succor Rub from his book "Smoke & Spice". I let the Butt sit in the fridge over night after vacuuming it in a FoodSaver, using one of their plastic bags to speed marinating. I started the BGE at about 3 p.m. while letting the Butt come to room temp. At 3:30 the butt went into the BGE and after a 15 hour cook with the Competitor set at 200 on the BGE Temp and 180 on the Butt in Ramp mode produced what my kids called the best ever Butt!!!


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