Pork Butt PRON

[Boshizzle]

I put two 9 pound pork butts on the drum this morning for the game tonight. A local supermarket has them on sale right now for $.88 a pound. They are chugging away right now. Here is an in-progress pic.

http://www.bbq-brethren.com/forum/picture.php?albumid=290&pictureid=2936

[gjdad]

I put two 9 pound pork butts on the drum this morning for the game tonight. A local supermarket has them on sale right now for $.88 a pound. They are chugging away right now. Here is an in-progress pic.

How big is your freezer? $0.88 per pound is a steal!

[bluetang]

Looking good! .88/lb DA-YUM:thumb::thumb::thumb::thumb::thumb:

[Crazy Harry]

^^^^yes

[Boshizzle]

I have a couple put away in the freezer. I wish I had more room.

[bigabyte]

Looks like it's gonna be a good dinner!:cool:

[BlkJeep]

I agree with chris!!

(Did I just say that??)

[Boshizzle]

Thanks, brethren!

I made up a big batch of Man v. Pig competition sauce to go on the pork. It has vinegar, sugar, ketchup, pepper, and some secrets. It epitomizes Central VA style BBQ sauce.

http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=2937

[Boshizzle]

Here is the stoker log of the butt cook so far. You can see where I added fuel and opened the lid to foil and to adjust the temp probes. I have found that it is best to set the smoker to hold about 250 F and then let the stoker maintain temp above that. In this case, I am cooking hot and fast at 325 F. Setting the smoker to hold at least 250 F makes sure the fire doesn't go out during the cook.

http://www.bbq-brethren.com/forum/picture.php?albumid=290&pictureid=2938

[colonel00]

You had to add fuel 2 hours into the cook? How small is your basket?

Other than that they look great. $.88/lb is a slam dunk. I would be calling friends and neighbors to lease out freezer space.

[Boshizzle]

I way underestimated how much fuel I needed. I don't usually do hot and fast in my UDS. Live and learn.

[campdude]

Never go wrong with pulled pork. .88 a pound is great. Looking forward to finished pics.

[colonel00]

Ah, gotcha. I usually just keep the basket full and shut off the air when the cook is done. Then top off the basket for the next cook and away we go.

[Boshizzle]

Yep, I think that if I am going to do hot and fast in the UDS I will have to increase the size of my charcoal basket. Right now it's about 12" square and 6 inches deep. I think I may have to add some taller walls to it to make it deeper.

[Norcoredneck]

Lookin good.

[peppasawce]

Yes Boshizzle you have to Modify the Basket a bit... Mine is 12in. Dia. x 10in H

[Boshizzle]

Just pulled them from the smoker and letting them rest. Will post some more pics shortly.

I also put my first fatty on my Bubba keg. That is going to be interesting.

[Boshizzle]

Here is a pic of the finished pulled pork. Very moist and tasty.

http://www.bbq-brethren.com/forum/picture.php?albumid=290&pictureid=2940

[bluetang]

That's what I'm talking about! Looks good:thumb:

[garyk1398]

That looks great Boshizzle! That price was outstanding. I just paid 2.28 a pound for one the other day!

[Mad Max]

Great eats, Bo. At that price, it might be worth the trip to grab some pork butts. :becky: