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Darn you Pit Barrel!!!!!!!!!!!!!!

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    Darn you Pit Barrel!!!!!!!!!!!!!!

    Hung 3 butts averaging 5 pounds at about 2 A.M. Expected to take about 8 hours, plus a 3 hour rest.

    Got done in just over 6 hours. And I mean DONE. Off the hooks they were falling apart. Pit averaged a solid 280.

    Wrapped in butcher paper with a foil and newspaper buffer in the faux cambro.

    Tried to get a graph but the ICelsius kept messing it up. And when it did right, the IPad Mini decided to mess up. Go figure.

    Technically it was one probe that was jacked up.

    The "b" is going out on my keyboard. Gotta love that.

    #2
    Jerod, I plan on doing one pork butt today so how'd you hook em? two hooks or one?

    Comment


      #3
      Two hooks per butt. Don't let it hang all the way to 203*F. It'll fall off. I'd put it on the grate at 150*F and wrap if you want to beat the stall. If you have longer to cook you can go unwrapped and just move the butt from the hooks to the grate at some point, perhaps in the 170 range.

      What's your plan of attack?

      Comment


        #4
        Yeh, always 2 hooks in butts, briskets, and chickens.

        I hang it like the Pit Barrel folks with the thinner end pointing down.

        Here is my graph of the broke probe. Could not zoom in better, IPad mini acting up.

        Click image for larger version

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        Comment


          #5
          Darn you, Pit Barrel? More like "darn you, iPad mini/iCelsius"! Either way I bet your PBs were off the hook.

          Kathryn

          Comment


            #6
            Yeh, I was just worried the pork might get mushy. Thankfully the butcher paper lets them breathe a little.

            Comment


              #7
              It's a center cut pork loin roast 2.5 lbs not a pork butt.same method , pull at 170 sit on rack to 205?

              Comment


                #8
                Did my homework. 140 pull then rest to 145.this website answers my Questions!

                Comment


                  #9
                  cool...

                  Comment

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