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Boston butt, my first

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  • Joetee
    Club Member
    • May 2017
    • 245
    • Georgetown, Ky

    Boston butt, my first

    The photos show my progress of trying to get it balanced because of the bone inside.
    Temp was a little hot so I've been bringing it down slowly. Both top and bottom vents nearly closed.
    Removed fat cap and salted Nov 16th at 6:30pm.
    Placed on rack on pan and put in fridge uncovered.
    Covered with Meatheads Memphis dust.
    Gonna use SnS and drip n griddle with a pan under meat.
    Put about 15 lit charcoals on one side and fill the rest with unlit.
    Add a 4oz piece of apple wood twice 30 minutes apart.
    Put meat on at 11:00am.
    Oven probe stuck on CB hole where I had tape.
    At 300°, I closed upper vent to 1/2 and lower vent to 2 1/2. Wait and see what temp does.
    Having trouble getting temp down. 12:00, 1 hr later still at 316°.
    1:00, 2 hrs later 283°.
    2:00, 3 hrs later 283°.
    Closed down both vents nearly closed. 1/2 hr later temp is at 277°.
    3:00, 4 hrs later 264°.
    At 3:30 IT is 177°. Gonna let it cook a little longer.

    Picture 1. Seasoned with Memphis dust and trussed nice and tight.
    picture 4. I started with to many lit coals. The fire temp was about 316°. I wanted about 250-275°. I couldn't get it down without closing then down. I didn't want to take a chance and let the fire go out.
    Picture 5. Because there was a large bone, I couldn't center the spit very well and had to use both balancers and a pair of channel locks to get it balanced. This is important.
    picture 8. Both vents top and bottom nearly closed.
    ​​​​picture 7. I used these clips to help hold the lid on real tight.
    picture 9. This hole is where I inserted the digital thermometer.
    Attached Files
    Last edited by Joetee; November 20th, 2017, 07:09 AM. Reason: Added notes to pictures
  • Joetee
    Club Member
    • May 2017
    • 245
    • Georgetown, Ky

    #2
    I don't know why but the photos are out of order.

    Comment

    • Daddio on the Patio
      Former Member
      • Sep 2017
      • 68
      • Suburb south of Kansas City

      #3
      You know it’s serious when you break out the vise grips. Great idea none the less.

      Very detailed rundown. Can’t wait to see and hear about the final product. Good luck!!

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Real tools for a real cook!

      • radshop
        radshop commented
        Editing a comment
        So funny - that was my EXACT thought as I was looking at the pics!
    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3186
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #4
      Nice! Real nice!

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9762
        • 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.

        #5
        Beautiful!

        Comment

        • JCGrill
          Club Member
          • Mar 2017
          • 1678
          • Minneapolis / St Paul burbs
          • Charcoal - 22" Weber Kettle
            Gas - Saber
            Smoker - Green Mountain Daniel Boone
            Portable - Charbroil Tabletop Propane Grill

          #6
          At 177 IT you might have a while longer. Several hours in fact.

          Comment


          • texastweeter
            texastweeter commented
            Editing a comment
            Agreed. I take mine to 203-208°. Resting is a HUGE part of a good pork but for pulling.
        • Mudkat
          Club Member
          • Feb 2017
          • 2131
          • At a river near me, MD
          • Weber Smokey Mountain 14.5"
            Weber 22" Kettel
            Weber Smokey Joe (2)
            One Grill 45" Rotisserie
            Lodge 5 qt. Dutch Oven
            Lodge 10.5" Double Loop Skillet
            Cast Iron 9" Skillet
            Cast Iron 12" Skillet
            Weber 22 Grill Grates
            Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

          #7
          Has it hit any stall yet? You might get stuck at this temp for a while. Looking good!

          Comment

          • Joetee
            Club Member
            • May 2017
            • 245
            • Georgetown, Ky

            #8
            I don't plan on pulling it. I want to slice it. So I can take it off any time I think.

            Comment

            • kmhfive
              Club Member
              • Mar 2017
              • 3003
              • Northern Illinois
              • Weber Kettle -- 22.5" (In-Service Date June 2015)
                Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                Pit Boss 820 (Retired)
                GMG Jim Bowie WiFi (In-Service Date April 2017)
                Maverick ET-733
                Fireboard
                Home-brewer

              #9
              Looks great!

              Comment

              • Joetee
                Club Member
                • May 2017
                • 245
                • Georgetown, Ky

                #10
                Removed from grill at 6pm. I think it's pullable. Taste wonderful.
                Attached Files

                Comment

                • EdF
                  EdF
                  Club Member
                  • Jul 2016
                  • 3186
                  • Atlantic Highlands, NJ
                  • Uuni Pro (new kid in town)
                    Karubeque C-60
                    Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                    TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                    Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                    Thermapen
                    Thermapen Air
                    ThermaQ (or its predecessor)
                    Thermoworks Hi temp IR
                    BBQ Dragon & Chimney of Insanity
                    Various other stuff

                  #11
                  Looks great!

                  Comment

                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 4828
                    • My toys:
                      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                      Pit Barrel Cooker (which rocks)
                      Weber Summit S650 Gas Grill
                      Weber Kettle Premium 22"
                      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                      Camp Chef Somerset IV 4-burner outdoor gas range


                      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                      Adrenaline BBQ Company's SS Rack for DnG
                      Grill Grate for SnS
                      Grill Grates: five 17.375 sections (retired to storage)
                      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                      2 Grill Grate Griddles

                      Fireboard Extreme BBQ Thermometer Package
                      Fireboard control unit in addition to that in the Extreme BBQ Package
                      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                      2 Fireboard Driver Cables
                      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                      Thermoworks Thermapen MK5 (pink)
                      Thermoworks Thermapen MK4 (pink too)
                      Thermoworks Temp Test 2 Smart Thermometer
                      Thermoworks Extra Big and Loud Timer
                      Thermoworks Timestick Trio
                      Maverick ET 73 a little workhorse with limited range
                      Maverick ET 733
                      Maverick (Ivation) ET 732

                      Grill Pinz
                      Vortex (two of them)

                      Two Joule Sous Vide devices
                      VacMaster Pro 350 Vacuum Sealer
                      Instant Pot 6 Quart Electric Pressure Cooker
                      Instant Pot 10 Quart Electric Pressure Cooker
                      Charcoal Companion TurboQue
                      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                      BBQ Dragon and Dragon Chimney

                      Shun Classic 8" Chef's Knife
                      Shun Classic 6" Chef's Knife
                      Shun Classic Gokujo Boning and Fillet Knife
                      Shun Classic 3 1/2 inch Paring Knife

                    #12
                    OMGosh. I'm soooo hungry now.

                    Kathryn

                    Comment

                    • RonB
                      Club Member
                      • Apr 2016
                      • 12119
                      • Near Richmond VA
                      • Weber Performer Deluxe
                        SNS
                        Pizza insert
                        Rotisserie
                        Smokenator 1000
                        Cookshack Smokette Elite
                        2 Thermapens
                        Chefalarm
                        Dot
                        lots of probes.
                        CyberQ

                      #13
                      Congrats on a successful cook.

                      Comment

                      • PaulstheRibList
                        Founding Member
                        • Jul 2014
                        • 1614
                        • Lake Charles, LA
                        • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                          1.) A pair of Weber Smokey Mountain 22.5's
                          2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                          3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                          4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                          5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                          6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                          7.) 22" Weber Kettle with Slow-N-Sear
                          8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                          9.) BarbecueFiretruck...under development
                          10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                          11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                          12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                          12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                          Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                          I'm loving using BBQ to make friends and build connections.
                          I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                        #14
                        Love it!!! Keep cooking and posting. Your setup is super fun

                        Comment

                        • Mr. Bones
                          Birthday Hat Master
                          • Sep 2016
                          • 8697
                          • Kansas Territory
                          • Grills / Smokers
                            *********************************************

                            Kingsford 24" grill (Free) 'Billy'
                            Brinkmann Smoke n Grill
                            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                            Weber 18" Kettle ($30 CL) 'Lil' Feller'
                            Weber Smokey Joe ($25 CL) 'Lil' Brother'
                            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                            Weber 22.5 OTS DO Code Black ($15 CL)
                            Weber 22.5 OTS E Code Black ($20 CL
                            Weber 22.5 OTS EE Code Black ($20 CL

                            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                            Weber "H" Code 18.5" WSM '86 ($75 CL)
                            Weber " " Code 18.5" WSM

                            Weber 26.75, $199 NFM clearance !!!
                            Weber SJS AH 'Lil' Brother'
                            Weber SJS AT 'Lil' Sister'
                            Weber SJS DE Code (FREE) 'Lil' Helper'
                            Weber SJG M Code 'Lil Traveller'
                            Weber SJS AH Code 'Kermit'
                            (Lime Green)
                            Horizon 20" Classic, w/baffle/tuning plate (FREE)
                            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                            Thermometers:
                            *********************************************
                            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                            Maverick ET-732, (Black)
                            Thermopops, (Red, Yellow, Green)
                            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                            Blue ThermaPen Mk4
                            Orange Thermapen Mk4
                            Pink Thermapen Mk4
                            ThermoWorks IR-GUN-S
                            ThermoWorks Smoke
                            ThermoWorks Open Box Smoke
                            4 Pro Series cable extensions
                            Smoke Gateway

                            Accessories:
                            *********************************************
                            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                            BBQ Vortex, 2 Hovergrills, Top Deck
                            Warming shelf
                            MyWeigh KD-8000Kitchen Scale
                            Backyard Grill marinade injector
                            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                            Bear Paws
                            Meat Rakes
                            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                            Cookware:
                            Probably a ton of cast iron, mostly very old...still cookin'
                            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                            '60's Revere Ware (Mom's), + others found elsewhere
                            60's CorningWare 10-cup percolator (Mom's) Daily driver
                            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                            Tramontina 6.5 qt Dutch Oven

                            Cutlery, etc.:
                            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                            Dexter 12" slicing knife, 6" Sani-Safe boning knife
                            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                            Multiple steels, from all over the planet
                            Crock sticks
                            Diamond stones, various
                            Lansky Sharpening System

                            Tableware
                            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                            Dinner: Guests: Washington Forge, Town and Country
                            Fancy / Formal: Family silverware

                          #15
                          Beautiful lookin' pork, great pics, especially th' plated one! Money Shot!!!
                          Postin' pics can be kinda goofy, especially multiple...
                          Often, I post one pic, save, then edit after, addin' a pic or two at a time.
                          That way, if things become bumfuggled, I only haveta go back a step or two, instead of all th' way from th' beginnin'...
                          It gets easier, with some practice, but still can be cantankerous, ornery, an recalcitrant, at times...

                          Comment


                          • JCGrill
                            JCGrill commented
                            Editing a comment
                            Are you describing posting or me? 😆

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