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1st pork butt on GMG Daniel Boone

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  • AZRedneck
    Club Member
    • Sep 2016
    • 360
    • Arizona. 90 miles from water and 9 miles from hell.
    • Pit Barrel Cooker
      Weber Kettle 22.5
      CharBroil Gasser 5 burners
      3 x Thermapen
      MAV 732
      Anova Sous Vide

    1st pork butt on GMG Daniel Boone

    Last week was brisket. It was great. This week, pork butt. 8.5 lbs, 225-235 for 19 hours. Pulled and wrapped at 196 IT. The bone was a bit firm when I wrapped it, but after 1 hour rest in 170 oven, then 30 minutes on the counter top, it pulled out with ease. I'm glad I tied it or I would lost it taking it off the grill. Super juicy and tender.

    Click image for larger version

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  • ecowper
    Founding Member
    • Jul 2014
    • 3360
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    Dang, that looks awesome

    Comment


    • AZRedneck
      AZRedneck commented
      Editing a comment
      Thank you. I just woke up from the food coma that hit after 2 sammiches. Very tasty, moist, tender. Pork butts are very forgiving so kinda hard to goof them up.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9709
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #3
    Beautiful!

    Comment

    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      #4
      Nice...👍
      Attached Files

      Comment


      • AZRedneck
        AZRedneck commented
        Editing a comment
        Thank you kind sir. A 10 rating is a first for me.
    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa

      #5
      Very nicely "well done"! Congrats!

      Comment

      • Chas Martel
        Charter Member
        • Nov 2014
        • 57
        • Cheyenne, Wyoming
        • CHAS MARTEL

          Green Mountain Daniel Boone pellet smoker
          Coleman 28-quart Performance Cooler (faux cambro)
          ThermoWorks Super-fast Thermapen
          ThermoWorks Chefalarm
          ThermoWorks "Smoke" dual wireless remote thermometer
          Maverick ET-732 thermometer set
          Weber E-330 gas grill
          GrillGrates on left 1/2 of cooking surface of gas grill
          Weber electric rotisserie attachment for gas grill

        #6
        I've now cooked 2 pork butts on my Daniel Boone. The first one was so-so (for a variety of reasons.) The second was very good. I put a crutch on it after 8 hours and total cook time was 14 hours. Your's looks great, more bark than mine, but I think that's understandable; difference between crutch and non-crutch.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10681
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

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          #7
          Meteor!!!!!!! Looks fantastic.

          Comment

          • AZRedneck
            Club Member
            • Sep 2016
            • 360
            • Arizona. 90 miles from water and 9 miles from hell.
            • Pit Barrel Cooker
              Weber Kettle 22.5
              CharBroil Gasser 5 burners
              3 x Thermapen
              MAV 732
              Anova Sous Vide

            #8
            HorseDoctor Chas Martel Spinaker thanks for your replies. I chose not to crutch cuz I never do it unless pushed for time. The bark ripped right apart and was as tender as the meat that fell off the bone. On the GMG DB it seems the meat to the rear of the grill cooks slightly more well done. It's nothing a minimal bit of chopping won't make edible. I pulled 98% of it with two forks. I'm still learning this smoker, only my second long cook on it.

            Comment

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