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-   -   Butts on the OTG (PRON) (http://www.bbq-brethren.com/forum/showthread.php?t=152960)

PJIMMY10 02-02-2013 07:00 PM

Butts on the OTG (PRON)
 
8 Attachment(s)
Put these two butts (both bone in and about 5 lbs.) on at about 10:30. Have been keeping the cooker temps at about 225-250. Will keep updating as I finish.
Attachment 75260
Attachment 75261
Here are the Boston Butts. Just from local grocery store on sale nothing special.
Attachment 75262
Here they are rubbed up.
Attachment 75263
This is how I set up my OTG. Top vents all the way open bottom just BARELY open. 12 lit briquets to start the "snake". Peach wood then apple then finish it with a kiss of pecan.
Attachment 75264
Here they are on the grill
Attachment 75266
this is after 3 hours. This is the first time I opened it. Did a spritz here also.
Attachment 75267
Here it is after 5 hours. Second time I opened it. Another spritz.
Attachment 75268
Here it is after 7 hours. Third time I opened it. AAAAAND another spritz.

It has now been 8.5 hours and Internal Temp is 192 (on one of them anyway. Will be probe checking for tenderness at 195. See ya then.

snook806 02-02-2013 09:31 PM

looks good from here:thumb:

bigabyte 02-02-2013 09:35 PM

Looking great so far!:thumb:

Ron_L 02-02-2013 09:37 PM

Looking good! Are they done yet?

scottjess 02-02-2013 10:42 PM

Yum yum

Sent from my SGH-T999 using Tapatalk 2

PJIMMY10 02-03-2013 12:49 AM

All done
 
First I just want to say that this is the first time I tried boston butts on the OTG. I was VERY happy with how well the weber kept it's temp low and for a LONG time. I extended the "snake" about 18" at the 7 hour mark and I had PLENTY of fuel for the 12 hour cook. Probably could have made it 10 hours or so at 225-250 without ever adding.

It took forever for my post to show up so they have been done for a while...1 came off after about 10 hours and the other one came off after about 12 hours. It was kind of weird that they were both about the same size yet they cooked so different. I will be posting the finished product tomorrow as pulled pork is on the super bowl menu along with some wings that I will be doing.

PJIMMY10 02-03-2013 08:14 PM

sorry about the delay
 
5 Attachment(s)
Attachment 75403
first butt
Attachment 75407
second butt
Attachment 75404
pulled
Attachment 75406
in pans
Attachment 75405
plated up!!! I also smoked some wings and our friends made some fantastic SPUD DELUXE you might also know it as SPUD SUPREME...ahhhh delicious...oh yeah and GO RAVENS!!!

chriscw81 02-03-2013 08:46 PM

got a recipe for that mac-and-cheese? :wink:

PJIMMY10 02-03-2013 08:58 PM

Nice try!!!
 
No way my wife would give up that family secret.

Homebrewed Q 02-03-2013 09:09 PM

Meat, and stuff that goes with meat......Looks great!!

Big M1ke 02-06-2013 07:49 AM

Wow. Looks delicious!!

Trumpstylz 02-06-2013 07:59 AM

Ahhh- snake the et 732 probes through the vents in the weber. I'll have to try that.

SmokinSlowPoke 02-06-2013 08:03 AM

Great looking Q right there, awesome color on the Bark!

PaPaQ 02-06-2013 09:04 AM

Man that looks good!

BobM 02-06-2013 10:16 AM

Very nice, looks great!


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