My wife comes home with this from grocery store - Page 2

Toney Marconi · 02-02-2013, 12:57 PM

Food Lion has butt for $1.49/lb this week.

Bluesman · 02-02-2013, 01:13 PM

Try 4 Shiner Bock per pound, that should get you there.......

Freddy j · 02-02-2013, 01:15 PM

Quote:

Originally Posted by CarlWayne

Completely serious. Always wanted to smoke a pork butt but never have. Want to smoke it at 250 for however long. What is the internal target temp to look for?

You, my friend,are in for a sweet cook! Wait till you start to pull and see how much of that bark you eat.

I've used meatheads Memphis dust on butts and its really good. Last time I added 2 tablespoon chili powder and it gave it an amazing red color.

CarlWayne · 02-02-2013, 01:18 PM

Thanks for all the replies. Y'all really helped me out. Going to do baby backs today and maybe put the butt on late tonight or early tomorrow.

bigabyte · 02-02-2013, 01:38 PM

I really don't think cooking Crona is a good idea. Congrats on that fine butt your wife gave you!

Bludawg · 02-02-2013, 01:56 PM

Any woman who goes to town and comes home with beer and a fresh butt for ya is a good woman

Neonnblack · 02-02-2013, 02:05 PM

I agree with Blu, 300 or so. I did my first the other day at 320, took 5 1/2 or so hours for a 9 pound and about 6 1/2 for a 12. wrapped at 160. Nothing added when wrapped. One was plain and the other deli mustard and brown sugar.

http://www.bbq-brethren.com/forum/sh...d.php?t=152840

Greg1911 · 02-02-2013, 02:10 PM

Quote:

Originally Posted by Bluesman

Try 4 Shiner Bock per pound, that should get you there.......

This sounds about right to me

campdude · 02-02-2013, 04:12 PM

Your wife is a keeper, for sure. This may be your first butt, but after you taste it, it won't be your last!

chriscw81 · 02-02-2013, 04:42 PM

Quote:

Originally Posted by Toney Marconi

Food Lion has butt for $1.49/lb this week.

if you have a wegmans near you they have shoulder for 1.29 a pound everyday.

chriscw81 · 02-02-2013, 04:44 PM

another vote for cooking it at 300

boatnut · 02-02-2013, 07:52 PM

all great advice so far. don't plan dinner for a particular time. when it's done, it's done. Start a wee bit earlier and when it IS done, foil and place in cooler with towels around it and then finish prepping the rest of your meal.

javahog2002 · 02-02-2013, 07:55 PM

Quote:

Originally Posted by Crazy Harry

Pulled pork? then temp will be somewhere around 200, use the probe test for final test. should slide in with no resistance

That's what she said .

oifmarine2003 · 02-02-2013, 07:59 PM

That is one good woman!

Big George's BBQ · 02-02-2013, 08:01 PM

Yiur wife did good Enjoy the Butt. Mine usually go 200+ A lot of people wwill wrap @ 165. Let it rest wrapped in foil in a cooler for a couple hours before pulling Pu rub on tonight

02-02-2013, 01:13 PM	#17
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Try 4 Shiner Bock per pound, that should get you there....... __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

02-02-2013, 01:18 PM	#19
CarlWayne Take a breath! Join Date: 10-24-11 Location: Granbury, Texas Downloads: 0 Uploads: 0	Thanks for all the replies. Y'all really helped me out. Going to do baby backs today and maybe put the butt on late tonight or early tomorrow. __________________ My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.

02-02-2013, 01:38 PM	#20
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I really don't think cooking Crona is a good idea. Congrats on that fine butt your wife gave you! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-02-2013, 01:56 PM	#21
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Any woman who goes to town and comes home with beer and a fresh butt for ya is a good woman __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-02-2013, 04:12 PM	#24
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	Your wife is a keeper, for sure. This may be your first butt, but after you taste it, it won't be your last! __________________ NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach

02-02-2013, 12:57 PM	#16
Toney Marconi Full Fledged Farker Join Date: 11-26-12 Location: Richmond, VA Downloads: 0 Uploads: 0	Food Lion has butt for $1.49/lb this week.

02-02-2013, 02:05 PM	#22
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV Downloads: 0 Uploads: 0	I agree with Blu, 300 or so. I did my first the other day at 320, took 5 1/2 or so hours for a 9 pound and about 6 1/2 for a 12. wrapped at 160. Nothing added when wrapped. One was plain and the other deli mustard and brown sugar. http://www.bbq-brethren.com/forum/sh...d.php?t=152840

02-02-2013, 04:44 PM	#26
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	another vote for cooking it at 300 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

02-02-2013, 07:52 PM	#27
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	all great advice so far. don't plan dinner for a particular time. when it's done, it's done. Start a wee bit earlier and when it IS done, foil and place in cooler with towels around it and then finish prepping the rest of your meal. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

02-02-2013, 07:59 PM	#29
oifmarine2003 Take a breath! Join Date: 11-26-12 Location: Grayslake, IL Downloads: 0 Uploads: 0	That is one good woman! __________________ Homemade Wood Vertical Smoker (Yes I said wood and Yes it is safe)

02-02-2013, 08:01 PM	#30
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Yiur wife did good Enjoy the Butt. Mine usually go 200+ A lot of people wwill wrap @ 165. Let it rest wrapped in foil in a cooler for a couple hours before pulling Pu rub on tonight __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD