Butt

[CRO]

I'm cooking a 9 pounder for tomorrow. I was going to use the PBC and try to get it done in a day but decided to go with the Weber and SNS. My plan is to put it on tonight around 8:00 and cook low ( 230 ish) for 16 hours, no wrapping, then rest until we eat. Does this sound like a solid plan?

[Jon Solberg]

Sounds solid!

[David Parrish]

I'm cooking a 9 pounder for tomorrow. I was going to use the PBC and try to get it done in a day but decided to go with the Weber and SNS. My plan is to put it on tonight around 8:00 and cook low ( 230 ish) for 16 hours, no wrapping, then rest until we eat. Does this sound like a solid plan?

IF you set your alarms in case the temp dies down... again

[fzxdoc]

Just a thought, CRO : Huskee often recommends that you cut a large butt like that in half so you have more flavor from the rub and the bark--more surface area. I now do this all the time, and love the end result.

Kathryn

[CeramicChef]

fzxdoc -it'll also cook quicker! More surface area for heat transfer.

[Dr ROK]

Ditto! I always cut mine in half.

[CRO]

oh yeah, that I will do!!
I just trimmed it down, I treated like a brisket. .... Slight fat cap. No I just have to decide on my rub....umm.

[Danjohnston949]

CRO, 👍👍🐷👍👍. Eat Well and Prosper! From Fargo ND, Dan

[CRO]

Mustard Slather with Oakridge Secret Weapon. Mav 733 alarms set at 220 and 275.
Short Ribs on the PBC tonight.

[LA Pork Butt]

I believe I read somewhere you will need to add charcoal at the 10 hour mark.

[CRO]

I'm going to start it up around 8:00, get it up to temp, put meat on and let the temps set in. Then around Midnight, add more unlit to get me through the night.

[fuzzydaddy]

I've started turning over the butts when I first add charcoal since it seems that the temps on top of the butt can be 20-30 degrees more than the grate temp, for even cooking/360 bark. At least that's been my experience. YMMV.

[fzxdoc]

Just FYI Dr. Blonder says mustard tends to inhibit the formation of a smoke ring (it's the acid in the mustard that does it). He adds mustard (for flavor) 4 hours into the cook. Ever since I heard that (in his Pit seminar), I stopped using mustard because I like pretty smoke rings.

The flavor will be awesome, I'm sure! Have fun with your cook, CRO .

Kathryn

[CRO]

I was up last night too, but not as much as Jerod. I guess I shouldn't complain.
It's cooking quicker than I expected. I flipped it around 6:30 this morning, meat temp is at 181 so I'm going to try to go slow to build up more bark.

[Jerod Broussard]

Nice. I got lucky. Mine peaked at 243 after I put the clips and calmed down to 226.

[CRO]

Mine peaked at 275, had to get up and adjust. Then temps bottomed out, I had to reload at 4:00.

[CRO]

Pulled at 203