My Butt

[Oldtimer]

Went to bed last night it was at 142 chamber at 220, got up at 5 Butt was sittng at 159 chamber at 185. Got temp bak up and chamber and butt is at 167 and holding again. I'm wrappinmg at 170 then going to let it go to 190 or 200. Cooler this SOB and let it set 3 to 4 hours. If it's not done by then it can kiss my ass. 8.5 lbs 12 .5 hours and counting. :shock:

[Oldtimer]

It's wrapped and sitting at 173, been right at 16 hours. Damn glad I started last night. Hate to miss work over a pork butt then again ?

[rbinms33]

At 173, that thing should take off temp wise any minute now. I think you've got the right idea on when to cooler it but it shouldn't have to sit in there for more than an hour. I mean, you do want to have some while you're watching the game, right? We'll be waiting for the "after pull" report.

[Oldtimer]

Sitting at 183 after a hour now, much faster than before. Now time to stir the pot. What sauce ? I have Genuswine from Richie, Super smokers from Neil and Deamland from Chi-Bill. Way to many decisions I am Sauce and spice poor. :-) With regards to the game if someone hold said that the Cowboys would be 4-1 at this point, I would have said bull$hit.

[rbinms33]

Easy solution there, Brian. Pour a little of each in a dipping bowl and enjoy 'em all! And I feel the same way about my 6-0 Chiefs!! Actually, I'm just happy they beat Denver...LOL.

[BBQchef33]

wheres Gary!!???? he has a great sauce for Pulled pork. besty I can remember it was cider vinegar, salt & pepper, cayenne pepper and nutmeg and br sugar(i left that out for atkins sake). I added a few splashs of worsey sauce too. Make some soon, cause its gotta site for an hour or so. Add that to the line of dipping bowls.

[Oldtimer]

I can see it now 18 bowls of sauce and a plate of pulled pork. Wife will think I been drinking all afternoon. LMAO

[BBQchef33]

Thats what ya get when ya ask us a question.... options.. options.. and more options..!!!!

[Oldtimer]

That's what I want options. Well I think I hit one this time. Took 15 hours to get to 170 wrapped in foil an another 4 hours to 200. Cooler for 2 hours just pulled, and it was kick ass tenderand damn good flavor. Hell I never would have thought 19 hours but I went by Brethren direction to the tee and it payed off. Thanks Guys.

So with all these options does that mean we are multiple *******s ?

[Oldtimer]

Just finished pork butt for dinner with Genuswine BBQ Sauce. That stuff is awesome. Just the right amount of kick. Thanks Richie.

http://www.genuswinebbq.com/index.html

[rbinms33]

Not a problem, Brian. Glad you enjoyed it! How'd the rub do?

[Oldtimer]

Rub left a nice bark and really added to the butt. I can't say enough about that BBQ Sauce. Ultimate test wil be at lunch today when I heat it up, see what peoples reaction is going to be.