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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-02-2013, 07:00 PM | #1 |
Got rid of the matchlight.
Join Date: 05-25-12
Location: Eldon, MO
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Butts on the OTG (PRON)
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.
bbq pics 006.jpg bbq pics 007.jpg Here are the Boston Butts. Just from local grocery store on sale nothing special. bbq pics 009.jpg Here they are rubbed up. bbq pics 011.jpg 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. bbq pics 016.jpg Here they are on the grill bbq pics 019.jpg this is after 3 hours. This is the first time I opened it. Did a spritz here also. bbq pics 021.jpg Here it is after 5 hours. Second time I opened it. Another spritz. bbq pics 023.jpg 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. |
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02-02-2013, 09:31 PM | #2 |
On the road to being a farker
Join Date: 02-12-12
Location: Brownsville, TX
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looks good from here
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If it was easy, everybody would be doing it!!!! |
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02-02-2013, 09:35 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looking great so far!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-02-2013, 09:37 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Looking good! Are they done yet?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-02-2013, 10:42 PM | #5 |
On the road to being a farker
Join Date: 12-25-11
Location: Sparks, NV
Name/Nickname : Scottjames84
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Yum yum
Sent from my SGH-T999 using Tapatalk 2
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Proud Owner of a UDS & Kent double grill |
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02-03-2013, 12:49 AM | #6 |
Got rid of the matchlight.
Join Date: 05-25-12
Location: Eldon, MO
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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. |
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02-03-2013, 08:14 PM | #7 |
Got rid of the matchlight.
Join Date: 05-25-12
Location: Eldon, MO
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sorry about the delay
005.jpg
first butt 006.jpg second butt 008.jpg pulled 011.jpg in pans 009.jpg 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!!! |
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Thanks from:---> |
02-03-2013, 08:46 PM | #8 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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got a recipe for that mac-and-cheese?
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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Thanks from:---> |
02-03-2013, 08:58 PM | #9 |
Got rid of the matchlight.
Join Date: 05-25-12
Location: Eldon, MO
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Nice try!!!
No way my wife would give up that family secret.
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02-03-2013, 09:09 PM | #10 |
Take a breath!
Join Date: 11-10-10
Location: Shenandoah, TX
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Meat, and stuff that goes with meat......Looks great!!
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BWS Fatboy, Weber OTG 22.5, Weber OTS 18.5, Weber Performer, Weber Genesis SE-410. |
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02-06-2013, 07:49 AM | #11 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Wow. Looks delicious!!
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PBC---Weber Kettle |
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02-06-2013, 07:59 AM | #12 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Ahhh- snake the et 732 probes through the vents in the weber. I'll have to try that.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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02-06-2013, 08:03 AM | #13 |
Knows what a fatty is.
Join Date: 12-19-12
Location: Kansas City, MO
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Great looking Q right there, awesome color on the Bark!
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"Life is a Shipwreck but we must not forget to sing in the lifeboats" |
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02-06-2013, 09:04 AM | #14 |
is Blowin Smoke!
Join Date: 02-07-07
Location: Mt. Gilead, NC
Name/Nickname : Clyde
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Man that looks good!
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02-06-2013, 10:16 AM | #15 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Very nice, looks great!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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