12 HR Smoked Pork Butt. (Pron Galore)

[Big George's BBQ]

That looks really good

 

[wct]

Very, Very nice. Great job! Those pic's are awesome.

 

[RAYSOR]

good pics!

 

[ITBFQ]

Nice pics! I have a Brinkmann vertical smoker, too - and with some mods, it turns out good Q! excellent work!

 

[Dave Russell]

Nice looking butt, if you run the pit temp to 275 it would have been done in about 6 hrs and retained more moisture. at those low temps your warming it to death and drying it out over time.JM2C I'm a rookie I've only been doing this stuff for 32 yrs:noidea:

Cooking under 275 is warming to death and eight pound butts are done in six hours at 275?

Guess my "done" is different.

 

[bb0bbby]

My 8.5lb went on last night at 9pm & was done this morning at around 7am. Grill temp stayed around 235-250. I remember my old sidebox smoker...having to get up every 2 hours...and going through a bag of charcoal. Needless to say, I was a tad bit grumpy the next day. Then I got the Chargriller Kamado and now I only use about 4-5lbs of Royal Oak hardwood lump and cook all night without getting up. (Sounds like an infomercial, I know!) These style grills really are great.

 

[swinn]

You sir, have a nice looking butt there.

 

[Bob in St. Louis]

Cooking under 275 is warming to death and eight pound butts are done in six hours at 275?

Guess my "done" is different.

Yea, you and me both. I'll be trying 275 next time.

 

[ssv3]

Looks good neighbor. Nice camera BTW.

 

[V-wiz]

Thanks alot guys. I will definitely go hotter next time.

 

[V-wiz]

Looks good neighbor. Nice camera BTW.

:wave:
Thanks Sak.

 

[Big Bears BBQ]

You score a 10 ........

 

[landarc]

Man,that is a good looking cook, your first one...rocked it

 

[cameraman]

No one said it so I wil --I'd hit that.

 

[funman1]

That's awesome!
What really caught my eye was your knife block!
That is a VERY nice set of knives!
We also have a high end set of zwilling henckels and LOVE them! Paid $800+ and worth every penny!

These are insane and totally worth it!
https://www.google.com/shopping/pro...a=X&ei=Cd90UJaIGYSoiALymoDIAg&ved=0CGQQ8wIwAg

 

[MisterChrister]

Dang bro, you rocked it! By chance, did you try mixing some (fat still included) pan drippings back in during your pull to counter the dryness?

 

[lowbass]

I recently did a 8lb bone-in butt where I smoked it the first 4hrs at 200-250deg with apple wood chunks for the smoke. I checked the internal temp at 4.5hrs and it was 153deg. I then opened the up the bottom vents so I could get the temp up to the 250-300deg range for the remainder of the cook. At the 8hr mark my internal temp was 183deg. I figured I would have had an hour or less left to get to 200deg but I underestimated my amount of charcoal I had, so my smoker temp was down to 200deg and I was out of fuel. So I had to take the butt off the grill and wrap it and put it in the oven to get to 200deg. Set the oven to 325deg and it took about 45minutes to get to 200deg. Let it rest for 30minutes and the bone pulled out clean. Matter of fact it almost fell out. Total time for the cook was around 9.5 hrs. Would have been less if I would have had more charcoal to keep the temp up where I wanted it at. I'll post pics soon.

 

[V-wiz]

Man,that is a good looking cook, your first one...rocked it

:bow:, Thanks alot man.

 

[V-wiz]

That's awesome!
What really caught my eye was your knife block!
That is a VERY nice set of knives!
We also have a high end set of zwilling henckels and LOVE them! Paid $800+ and worth every penny!

These are insane and totally worth it!
https://www.google.com/shopping/pro...a=X&ei=Cd90UJaIGYSoiALymoDIAg&ved=0CGQQ8wIwAg

Lol, yes they are AMAZING, i love them, i just got them a week ago or so.

 

[V-wiz]

Dang bro, you rocked it! By chance, did you try mixing some (fat still included) pan drippings back in during your pull to counter the dryness?

Yes i did, not all of it, but i sure did add the drippings.