I posted last week here: http://www.bbq-brethren.com/forum/showthread.php?t=62794
thanks for all the info. As promised, here's pic's:
Prepping the meat, 4 8lb butts, rubbed and stuffed with a little bit of minced garlic (I cut a slight across the top for that):
Getting things started, later than planned (we drank far to much the night before):
Getting the kinsford started in my new Weber chimney:
I didn't get a picture of the butt's going on, I was by myself. So I walked over to the pig pen (I did all the cooking at my buddies house), one of these lucky fella's is going to be in my freezer near the end of July, after the 4H fair, so I guess this makes it *LIVE* food pr0n!:
4 hours in, things coming along nicely (yes, I love digital temp probes):
So after a while, I got kind of bored, had my wife pick up a white paint pen from the store. I was getting sick of plain old black:
And I had to give credit where credit was due:
This was at about 9.5 hours. I ended up foiling the 2 butts on the top rack, just because I had never done that before, I won't do it again:
3 of the butts came off at about 6:15pm (I started at 7:00am), they rested in a cooler for about 45 minutes, dinner was at 7. I left the 4th one on, it was still not at the "pullable" stage. I actually think the other 3 could have cooked for another hour. Here's one being pulled:
Finally read to eat:
I don't have pic's of the pork on sandwiches, I wish I would have taken some. My wife made her BBQ sauce, it was a treat. Everyone loved it! Thanks for all the help here. I owe you guys some beer. We ended up with plenty of leftovers too. I could have easily gotten away with doing either smaller butts or only doing 3. My biggest regret was not getting them started earlier. Next time, I'm starting them before I go to bed. I'm always worried the temps are going to go crazy on my UDS if I don't watch. I should know better. It sat at 250 all day long... around 3pm, I turned it up to about 290, I was nervous they wouldn't be done in time. The last butt didn't come off until around 9 that night. It was perfect!
thanks for all the info. As promised, here's pic's:
Prepping the meat, 4 8lb butts, rubbed and stuffed with a little bit of minced garlic (I cut a slight across the top for that):
Getting things started, later than planned (we drank far to much the night before):
Getting the kinsford started in my new Weber chimney:
I didn't get a picture of the butt's going on, I was by myself. So I walked over to the pig pen (I did all the cooking at my buddies house), one of these lucky fella's is going to be in my freezer near the end of July, after the 4H fair, so I guess this makes it *LIVE* food pr0n!:
4 hours in, things coming along nicely (yes, I love digital temp probes):
So after a while, I got kind of bored, had my wife pick up a white paint pen from the store. I was getting sick of plain old black:
And I had to give credit where credit was due:
This was at about 9.5 hours. I ended up foiling the 2 butts on the top rack, just because I had never done that before, I won't do it again:
3 of the butts came off at about 6:15pm (I started at 7:00am), they rested in a cooler for about 45 minutes, dinner was at 7. I left the 4th one on, it was still not at the "pullable" stage. I actually think the other 3 could have cooked for another hour. Here's one being pulled:
Finally read to eat:
I don't have pic's of the pork on sandwiches, I wish I would have taken some. My wife made her BBQ sauce, it was a treat. Everyone loved it! Thanks for all the help here. I owe you guys some beer. We ended up with plenty of leftovers too. I could have easily gotten away with doing either smaller butts or only doing 3. My biggest regret was not getting them started earlier. Next time, I'm starting them before I go to bed. I'm always worried the temps are going to go crazy on my UDS if I don't watch. I should know better. It sat at 250 all day long... around 3pm, I turned it up to about 290, I was nervous they wouldn't be done in time. The last butt didn't come off until around 9 that night. It was perfect!
