Butts on the OTG (PRON)

PJIMMY10 · 02-02-2013, 07:00 PM

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.

snook806 · 02-02-2013, 09:31 PM

looks good from here

bigabyte · 02-02-2013, 09:35 PM

Looking great so far!

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

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

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!!!

chriscw81 · 02-03-2013, 08:46 PM

got a recipe for that mac-and-cheese?

PJIMMY10 · 02-03-2013, 08:58 PM

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!

02-02-2013, 07:00 PM	#1
PJIMMY10 Got rid of the matchlight. Join Date: 05-25-12 Location: Eldon, MO Downloads: 0 Uploads: 0	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.

02-02-2013, 09:31 PM	#2
snook806 On the road to being a farker Join Date: 02-12-12 Location: Brownsville, TX Downloads: 0 Uploads: 0	looks good from here __________________ If it was easy, everybody would be doing it!!!!

02-02-2013, 09:35 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looking great so far! __________________ 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, 09:37 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Looking good! Are they done yet? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-02-2013, 10:42 PM	#5
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Downloads: 0 Uploads: 0	Yum yum Sent from my SGH-T999 using Tapatalk 2 __________________ Proud Owner of a UDS & Kent double grill

02-03-2013, 12:49 AM	#6
PJIMMY10 Got rid of the matchlight. Join Date: 05-25-12 Location: Eldon, MO Downloads: 0 Uploads: 0	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.

02-03-2013, 08:14 PM	#7
PJIMMY10 Got rid of the matchlight. Join Date: 05-25-12 Location: Eldon, MO Downloads: 0 Uploads: 0	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!!!

02-03-2013, 08:46 PM	#8
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	got a recipe for that mac-and-cheese? __________________ *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)

02-03-2013, 08:58 PM	#9
PJIMMY10 Got rid of the matchlight. Join Date: 05-25-12 Location: Eldon, MO Downloads: 0 Uploads: 0	Nice try!!! No way my wife would give up that family secret.

02-03-2013, 09:09 PM	#10
Homebrewed Q Full Fledged Farker Join Date: 11-10-10 Location: Shenandoah, TX Downloads: 0 Uploads: 0	Meat, and stuff that goes with meat......Looks great!! __________________ BWS Fatboy, CG w/SFB and mods, Weber OTG 22.5, Weber OTS 18.5, Grey Goose Weber Performer

02-06-2013, 07:49 AM	#11
Big M1ke Full Fledged Farker Join Date: 02-05-13 Location: Philadelphia PA Downloads: 0 Uploads: 0	Wow. Looks delicious!! __________________ 22.5 OTG "when i read about the evils of drinking, i gave up reading"

02-06-2013, 07:59 AM	#12
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland Downloads: 0 Uploads: 0	Ahhh- snake the et 732 probes through the vents in the weber. I'll have to try that. __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

02-06-2013, 08:03 AM	#13
SmokinSlowPoke Knows what a fatty is. Join Date: 12-19-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	Great looking Q right there, awesome color on the Bark! __________________ "Life is a Shipwreck but we must not forget to sing in the lifeboats"

02-06-2013, 09:04 AM	#14
PaPaQ is One Chatty Farker Join Date: 02-07-07 Location: Midland, NC Downloads: 0 Uploads: 0	Man that looks good! __________________ CTO SS-2 WSM 22.5" OTG / Cajun Bandit

02-06-2013, 10:16 AM	#15
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Very nice, looks great! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|