Introduction and a pork but that starts cooking tomorrow morning.

[Ace]

Grits "I do not have a grease separator (yet) so separating the grease from the juice will be difficult"

If you don't have a fat separator available, a couple of possibilities come to mind.
1) You could hold the drippings on the counter (still warm) and in a short time the fat will float to the top and you can spoon it off and discard.
2) You could hold the drippings in the refrigerator, the fat will float to the top and as it gets colder, the fat will turn solid and then you can easily remove it and discard.

Hope that helps...

[Grits]

Almost there. Figure I have an hour left.

[ecowper]

That bark!!! and the Legacy is looking good, too

[fzxdoc]

That's going to taste so good. You won't be able to resist snacking on a couple of barky pieces as you're pulling it, I bet.

Kathryn

[Sweaty Paul]

Now that looks spectacular!

[Santamarina]

Welcome from Middle Tennessee!

Your butt’s looking good (not normally something I say to dudes)! My butts usually take 12+ hours at 250-275°F - I don’t wrap, so the last 40° are hard won.

I’m a big fan of long holds - I regularly do 12 hour holds in a warm oven, Looking forward to pics of you serving this meat!

[Grits]

My assistant Camo!

[ecowper]

I’ve got a helper like that ….. he loves it when I fire up the Hasty Bake :-)

[Grits]

The butt is resting and so am I. Thank all of you that gave me advice.

it took seven and a half hours.

[Grits]

Here is the finished product. Juicy and scrumptious. It rested for three + hours. Always room for improvement. Had to take care of trick or treaters. Main thing is I met a bunch new people and had fun.

[Donw]

Nice!

[captainlee]

Nice bark, great cook!

[fzxdoc]

You did a great job with that PB, Grits , and so did your sous chef, who had his red bib in place so he wouldn't mess up his suit as he helped you sample some of the meat as you pulled it.

How was the flavor?--I bet it was marvelous.

Occasionally PBs are underrated by some pitmasters, who say that they're merely a canvas for the flavors piled on them, but I disagree. That delicate taste of the sweet pork meat before the flavor and crunch of the bark hits is one of the best in the BBQ spectrum of cooks. I look forward to it every time I smoke a PB.

Enjoy the results all your careful and thoughtful cook. Snap a photo if you can, of a meal showcasing that beauty.

Kathryn

[mcook2201]

Greetings and welcome aboard from North Carolina.

[itsnotmyfault]

Grits Welcome to the Amazing Pit from Georgia! I'm a PBX kind of guy...I also do Butts at 275ish, usually about an 8 hour process. BUTT, no 2 BUTTS are same I see you have received plenty of great advice from these folks, and looks like it came out great. Was not planning on doing a Butt today, but now I have to have it!!!

[Grits]

Hello everyone,

it was as good as it looks. I nearly made myself sick.

I have a grill extender (riser) on the way. That will take care of the drip pan. I am ready for the next cook.

[Sweaty Paul]

Glad to hear it was good as it looked. Nicely done!

[Grits]

I am on my second pork butt. Beautiful day to sit outside. I hope this one turns out as good as the last one.Nevertheless,I am going to have a good time.

I added a water pan for this cook? Hopefully it will settle the temperature down. Do y’all ever use a water pan and what kind of results did you have?

Here comes the wind. That should make things sporty.

Grits

[Johnny Booth]

Yes. Even though St Pete has really high humidity, I always use a water pan. Helps even the heat, adds moisture to the chamber, helps with smoke flavor and cooking. Some people even say it helps develop the smoke ring.

[RichieB]

Welcome from Western Massachusetts

[barelfly]

Cook it up!!!!!!!!!!!!!