Big Butt - 14 hours and counting...

TactTm1 · Oct 25, 2010

This is an adjunct to my previous thread, "Fire Won't Calm down" wherein I give specifics of my fire challenges from this morning and a description of my cook.

Suffice it to say that the 8.5 pound Butt has been at about 225 for 14 hours now and the internal temp is 179 and 168 (according to my new water resistant Thermopen in fast and accurate RED)

I plan to give it a bit more time to hit 190 then wrap and rest it in the foam cooler for a bit.

DO YOU THINK that I can save the cool down and pulling until tomorrow or should I just try to do it all tonight??

Talk about a long day!!

Pulled it at 200 avg temp (see photo of RED thermopen at 200.6 degrees.
http://i948.photobucket.com/albums/ad323/gcdbrown/Butt%20Ribs%2010-24/IMG_5495-2.jpg

Happy Wife, Happy Life: Good Ribs, Good Lovin': http://i948.photobucket.com/albums/ad323/gcdbrown/Butt Ribs 10-24/IMG_5491.jpg

Did these Ribs at th esame time, could have used an other hour or two to break down the fat: http://i948.photobucket.com/albums/ad323/gcdbrown/Butt Ribs 10-24/IMG_5492-1.jpg
http://i948.photobucket.com/albums/ad323/gcdbrown/Butt Ribs 10-24/IMG_5488.jpg

Midnight Smoke · Oct 25, 2010

I would wrap it in foil and take it to 200º, (should not take to much longer). Remove from smoker, it should rest at least a hour. I would pull when hot, when cold it could be a bear to pull.

TactTm1 · Oct 25, 2010

I didn't foil, but got it to 200 in an extra hour. I will take your advice, since you are smart enough to have the RED thermopen, and finish up tonight!

gtsum · Oct 25, 2010

next time cook him a little hotter...225 is too low imo and takes way too long...250 min for butts imo...but that is why we try things...always something to experiment with!

Vince B · Oct 25, 2010

OMG those ribs on the BGE looked really thick almost like a roast! Good to hear you got it all done. Vince

TactTm1 · Oct 25, 2010

Vince: That Big rib was the couple at the start of the rack, the rest were 'normal." Do you trim down that extra ckenk of rib meat when you trim your ribs?

bigabyte · Oct 25, 2010

I like cooking in the 250-275 range myself, and I don't foil, I save all my foil for making hats.

Food looks great!

mikeTRON · Oct 27, 2010

TactTm1 said:
This is an adjunct to my previous thread, "Fire Won't Calm down" wherein I give specifics of my fire challenges from this morning and a description of my cook.

Suffice it to say that the 8.5 pound Butt has been at about 225 for 14 hours now and the internal temp is 179 and 168 (according to my new water resistant Thermopen in fast and accurate RED)

I plan to give it a bit more time to hit 190 then wrap and rest it in the foam cooler for a bit.

DO YOU THINK that I can save the cool down and pulling until tomorrow or should I just try to do it all tonight??

Talk about a long day!!

Pulled it at 200 avg temp (see photo of RED thermopen at 200.6 degrees.

Happy Wife, Happy Life: Good Ribs, Good Lovin':

Did these Ribs at the same time, could have used an other hour or two to break down the fat:

Fixed it for you

They look great!

The Grill Sergeant · Oct 27, 2010

Yummy!

jestridge · Oct 28, 2010

I cook around 275 to 300 does great for me

TactTm1 · Oct 28, 2010

I have to add tha tif it had not been for my new Thermapen, I would have been up the creek and probably yanked the Butt hours early. I consider it an investment in that it will save me from wasting money cooking Bad BBQ.

Speaking of Bad BBQ (and some good), what discussion area should I post comments about my recent trip to Memphis????

Big Butt - 14 hours and counting...

TactTm1

Knows what a fatty is.

Midnight Smoke

somebody shut me the fark up.

TactTm1

Knows what a fatty is.

gtsum

Babbling Farker

Vince B

is one Smokin' Farker

TactTm1

Knows what a fatty is.

bigabyte

somebody shut me the fark up.

mikeTRON

Full Fledged Farker

The Grill Sergeant

Full Fledged Farker

jestridge

somebody shut me the fark up.

TactTm1

Knows what a fatty is.

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