Pork butt try #2

[AZRedneck]

I've done MANY of these on the 22 Weber Kettle. I've never flipped. Today is my first butt on my GMG Daniel Boone. Full write up with pics after I has me a pulled pork sammich, or two.

[ecowper]

AZRedneck and Akabiz .... just remember, once that butt is over 190 you need to start doing a fork twist or bone wiggle to test for done. I have found that my pork butts will have different temps in different locations, but that I rarely get to 200+ when it is actually done. Once you hit 190'ish on your meat probe, start checking the bone wiggle and fork twist to see if you are done.

[Akabiz]

I did not tie mine so hopefully I will be ok. We are starting to slowly, very slowly starting to creep up in temp.

[ecowper]

Akabiz not tying won't hurt the outcome of the cook. Just makes it easier to handle/manage the pork butt and avoid the thing coming apart

[Akabiz]

I have it on a rack so I should be good.

[AZRedneck]

Hog tying that sucker saved me. If it weren't for my grandkids kite string, we'd be eating it off the grill. Be careful when you pull it. Using a couple big spatulas ain't cheatin!

[ecowper]

Looks delicious!

[Akabiz]

That looks great. I hope mine comes out as good!

[RonB]

A great looking butt for sure.

[ecowper]

fuzzydaddy the bark that sticks to the grate is the best part!

[fuzzydaddy]

100% agree! My fingers repair themselves just fine!

[Akabiz]

Here is where I am at so far.

[AZRedneck]

You're right on track! I just poked mine with the instant read thermometer after 1 hour rest and it loosened up a lot. Cuz I had it in a 170 degree oven it's still 185. Sitting on the counter in foil now. I'll let it drop to 170 or so then chow time.

[Mr. Bones]

Gorgeous stuff, can almost taste it from here!

Firebase Bonedaddy, FWD does gratefully accept any / all food donations!

Cain't wait to see the finished butt; please keep us posted!

[Akabiz]

I am at the home stretch. My butt has been on the smoker for almost almost 15 hours (no crutch). I am at a IT of 185 and I can wait to tear into this thing. I need to lear paitients.

[Steve B]

Hey Akabiz I think it's a couple of hours after your last post. How did it turn out? My cook was 14 1/2 hrs. Had to crutch cause I had a time frame. I'm adding to my post (a packer and a big ol butt)
Congrats on a perfect cook. I hope.

[Akabiz]

Just a few more degrees. Still no crutch. Trying to go o natural. I will post picks of the final product when done.

[Steve B]

I'm pulling for you man. Can't wait to see the pics. But after you indulge first.

[boftx]

That looks yummy!

I have an 8.5 pounder that I will be starting at about 3AM local time (about 7 hours from now). I figure about 12 - 14 hours total cook time. I'll probably be running the rig at about 250F plus or minus 25 since for this one I'm burning splits (pecan).

I don't worry about tying them since I boat them up when they come out of the stall to capture everything that is rendered out.

[Akabiz]

I am burning cherry split myself. Still learning my pit and timing. Definitely need to start earlier but I am only feeding myself so I can just have another jack and coke and wait.

[Breadhead]

I ALWAYS start pork butts and briskets exactly 18 hours before I'm going to serve them.

I ALWAYS smoke meat at 225°.

I NEVER use the Texas crutch.

I NEVER power through the stall.

I ALWAYS plan that there MIGHT be a double stall.

I ALWAYS plan on my meat to get AT LEAST 2 hours in the cambro.

I NEVER put my meat on the table late... EVER!

I ALWAYS plan for a NO PRESSURE cook.😎

It's ALL pretty simple really...🤔

[Breadhead]

HawkerXP ... be aware I do that in a Kamado. It holds the moisture of the meat in, so you don't need a crutch, which gives you better bark. You never need to open the dome to check temps during the cook. If... you always smoke at 225° you know when your food will be done.

[HawkerXP]

Yes, I know your a Kamado cooker, I just meant to confess a desire to be so well planed. Me and time run in different directions sometimes.

[Breadhead]

Yeah... I'm kind of anal that way.😎 I go completely through the cook in my mind before I even light the lump coal.🙄

[Akabiz]

Here was the final product. Came out pretty good but I know I can do better. That's the joy of this, even if it doesn't come out perfect I still have plenty of people that want to be taste testers.

[Akabiz]

Just seasoning, timing etc. I want to experiment to see what I think is best.

[AZRedneck]

I like to lightly sprinkle some rub on the pulled meat then mix it a bit to incorporate. The boss likes it so that's good enough for me.

[Steve B]

Looks beautiful. How long was your cook and did you crutch it? Great job

[HawkerXP]

Very nice.

[Mr. Bones]

Lesson learned: some rub on finished product.

Hmmmmm....

>Strokes goatee.....<

>/strokes< :-)

You have given me much to consider...

Only about ten gazillion ways I could use this to tweak my game.

Many thanks, once again!