BDAABAT
is one Smokin' Farker
So.... interesting cook today. I'm a noob and am attempting my second Boston butt ever. First butt had to be pulled before the desired temp because I ran out of time. Had guests over and needed to eat. Today, no guests. Got up and got busy early (for a Sunday). Had the 7# butt on the cooker as of 8:15AM. Decided to try some Bovine Bold rub, broke out the injector for the first time and shot in a mix of Bovine Bold and apple juice.
Out of the wrapper, rubbed with care...
Had some temperature control issues initially... on a gas cooker! Temps were initially stable (appearing) at ~ 230. Then, they climbed to over 300 in ~ 45 minutes! Nope, I hadn't made any adjustments to the burner... I think I just decided things were stable too soon. After checking the cooker regularly for ~90 minutes with the temps staying stable, thought I had things under control at ~ 225. Next time I check ~75 minutes later, temps are at 165. What the fark!?!?!
Rookie mistake: ran out of propane.:doh:
Got the backup tank going and temps soon went back to ~ 230 for much of the rest of the day.
The butt went into a serious stall... butt temps hung out at 159 for ~ 3.5 hours. They finally got to 175 after ~14 hours. Unfortunately, I had to shut things down for the night. Arrggh!!!!
Here's the just-out-of-the-cooker pic.
I didn't try tooooo hard, but the bone seems pretty adherent...didn't budge. Seems consistent with the butt having an internal temp of lower than 200. I do NOT have this pulled pork thing down... yet.
Fortunately, the fattys did fine:
So did the mac n cheese:
So... two butt's, two extended cooks... still haven't gotten to the final desired temps where the meat falls apart. I think next week, will have to start this whole process at 9PM the night before in order to get the thing cooked all the way. Of course, with a new can of propane. :becky:
Bruce
Out of the wrapper, rubbed with care...
Had some temperature control issues initially... on a gas cooker! Temps were initially stable (appearing) at ~ 230. Then, they climbed to over 300 in ~ 45 minutes! Nope, I hadn't made any adjustments to the burner... I think I just decided things were stable too soon. After checking the cooker regularly for ~90 minutes with the temps staying stable, thought I had things under control at ~ 225. Next time I check ~75 minutes later, temps are at 165. What the fark!?!?!
Rookie mistake: ran out of propane.:doh:
Got the backup tank going and temps soon went back to ~ 230 for much of the rest of the day.
The butt went into a serious stall... butt temps hung out at 159 for ~ 3.5 hours. They finally got to 175 after ~14 hours. Unfortunately, I had to shut things down for the night. Arrggh!!!!
Here's the just-out-of-the-cooker pic.
I didn't try tooooo hard, but the bone seems pretty adherent...didn't budge. Seems consistent with the butt having an internal temp of lower than 200. I do NOT have this pulled pork thing down... yet.
Fortunately, the fattys did fine:
So did the mac n cheese:
So... two butt's, two extended cooks... still haven't gotten to the final desired temps where the meat falls apart. I think next week, will have to start this whole process at 9PM the night before in order to get the thing cooked all the way. Of course, with a new can of propane. :becky:
Bruce