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View Full Version : Last weekends butt. W/ PRON


Kenny Rogers
07-23-2011, 01:57 PM
Here's the results of last weekends cook. I did a pork butt and did it as slow and low as possible to try to get it to "hang" in the "zone" to get it as tender and succulent as I could. I put it on 175 and cooked it for about 15 hours before "cranking" it up to 225 and finishing. Pulled it out after 25 hours for the juciest, most flavorful pork butt, I've ever tasted!

http://i146.photobucket.com/albums/r272/chad0407/20110717_0515.jpg


http://i146.photobucket.com/albums/r272/chad0407/20110717_0517.jpg

http://i146.photobucket.com/albums/r272/chad0407/20110717_0521.jpg
http://i146.photobucket.com/albums/r272/chad0407/20110717_0535.jpg
http://i146.photobucket.com/albums/r272/chad0407/20110717_0537.jpg

syndicate559
07-23-2011, 02:25 PM
Man! That's truly LOW and SLOW!!!!! Looks like your patience definitely paid off. Great looking butt (it still feels weird to say that to another man).

bigabyte
07-23-2011, 02:27 PM
That looks awesome!:clap:

fnnm358
07-23-2011, 02:27 PM
way to go looks awesome

J'ville Grill
07-23-2011, 03:33 PM
That's low and slow, no doubts about it. Looks great.

NorCal Q Man
07-23-2011, 03:48 PM
Looks great from here. I don't think I'd have the patience for that. I'd be "testing" it throughout the cook.

HeSmellsLikeSmoke
07-23-2011, 04:03 PM
Sure does look like it was worth the time.

All on one load of charcoal?

Kenny Rogers
07-23-2011, 08:35 PM
Sure does look like it was worth the time.

All on one load of charcoal?

Yep... all one load on the BGE... when you burn her that low, she doesn't use much at all. Thanks to my faitful stoker, it didn't require that much patience, pretty much just set it and forget it. AND the stoker sure helps save on fuel for them long burns!

After I turned it up to 225 I NEVER thought it would get up to temp! I was only about 2 hours late serving dinner, but when I pulled that butt off the egg, and the family saw it, it was well worth the wait!

I did bone in this time, which I've never done, but I was NOT disspointed with the results.

fivelombardis
07-23-2011, 09:01 PM
those are BEAUTIFUL!

DirtyDirty00
07-24-2011, 10:50 AM
cookin one now! hope my butt is as good as urs!

dan09554
07-24-2011, 12:58 PM
I'm learning to have patience, but I don't know if I could handle 25 hours!! Great job

Al Czervik
10-14-2011, 07:18 AM
Great looking butt brother! I can only imagine how tasty it must have been... :becky:

Dave Russell
10-14-2011, 08:17 AM
And I thought 18hrs on the wsm was a long time. Dang, Kenny... How did you estimate your timeframe for serving at such low temps?

Beautiful butt bark.

Kenny Rogers
10-14-2011, 10:22 AM
And I thought 18hrs on the wsm was a long time. Dang, Kenny... How did you estimate your timeframe for serving at such low temps?

Beautiful butt bark.

I really didn't worry about timing. It was an expirament to see just HOW slow and low I could cook with the BGE. I put it on on Saturday, intending to have it ready SOMETIME on Sunday for dinner. The beauty of a butt and/or a brisket is you can wrap it and let it rest for several hours if you want. :becky:
I was (a little) worried it would turn out like mush, but it actually set up quite nicely.
I'm not sure that it benefited the overall flavor profile that much, but it was sure delicious.
With a BGE and a stoker, it was really no extra effort to put it on for that long, compared to a faster cook.

JasonBB
10-14-2011, 01:25 PM
looks awsome man -now thats low and slow

Killersmoke
10-14-2011, 01:31 PM
What kind of thermometer are you using?

Here's the results of last weekends cook. I did a pork butt and did it as slow and low as possible to try to get it to "hang" in the "zone" to get it as tender and succulent as I could. I put it on 175 and cooked it for about 15 hours before "cranking" it up to 225 and finishing. Pulled it out after 25 hours for the juciest, most flavorful pork butt, I've ever tasted!

http://i146.photobucket.com/albums/r272/chad0407/20110717_0515.jpg


http://i146.photobucket.com/albums/r272/chad0407/20110717_0517.jpg

http://i146.photobucket.com/albums/r272/chad0407/20110717_0521.jpg
http://i146.photobucket.com/albums/r272/chad0407/20110717_0535.jpg
http://i146.photobucket.com/albums/r272/chad0407/20110717_0537.jpg

Kenny Rogers
10-14-2011, 04:20 PM
What kind of thermometer are you using?

The thermometers that came with the Stoker

Outnumbered
10-14-2011, 10:17 PM
Man that makes your butt look phat! Nicely done!

Kenny Rogers
10-14-2011, 10:33 PM
Thanks outnumbered!

Dallas Dan
10-14-2011, 10:54 PM
It looks delicious! :clap2: Just curious, why did you use a meat thermometer for such a long and slow cook?

Kenny Rogers
10-15-2011, 12:17 AM
I was playing with my new toy... my stoker, AND my egg. I had heard that the egg would cruise as low as 100 degrees, and even though I didn't go THAT low, I DID go low!
And the stoker will cook your meat until your desired temp and then shut down air to your coals, thus putting out the fire.

BOTH passed with flying colors :)

The probe is on a 10' cable leading out to my stoker controller that is always connected. It wasn't, but could be, conneted to the internet, so that I could monitor it from, say, CHURCH (which I would NEVER do) on Sunday mornings! :D

Seriously though, I'm trying to perfect it so that I can throw a butt, or even a brisket on, on Saturday afternoon, and be able to come home from church on Sunday to watch football with some friends, and have some great food! It's amazing how simple the stoker can make your life! LOL