Cookin' a crazy butt

[bigabyte]

Yesterday at 10am, I put on a 12 pound Brisket, 8 pound Butt, a Fatty and some Sausage in my WSM at 250. I'm cooking these to make some bean meat for a gig this Friday.

The butt is still cooking, and is still in the stall at 160, nearly 16 hours later. It's been in the stall for a long time, since last Friday I think.

I'm not looking for help or advice, just thought I would share. I checked and rechecked my thermos, did the old pull test and all that. This sucker ain't ready yet.

The brisket finished 4 hours ago.

I haven't gone to sleep yet:shocked: because I'm convinced that as soon as I do this thing will finish up.

So I wait.

Oh butt, you crazy Boston Butt, I will outlast you. You can not defeat me.

Carry on. Didn't mean to interrupt the big party here at 1:46am Central US Time. Go about your business now.

Farking butt.

 

[bigabyte]

Yesterday at 10am, I put on a 12 pound Brisket, 8 pound Butt, a Fatty and some Sausage in my WSM at 250. I'm cooking these to make some bean meat for a gig this Friday.

The butt is still cooking, and is still in the stall at 160, nearly 16 hours later. It's been in the stall for a long time, since last Friday I think.

I'm not looking for help or advice, just thought I would share. I checked and rechecked my thermos, did the old pull test and all that. This sucker ain't ready yet.

The brisket finished 4 hours ago.

I haven't gone to sleep yet:shocked: because I'm convinced that as soon as I do this thing will finish up.

So I wait.

Oh butt, you crazy Boston Butt, I will outlast you. You can not defeat me.

Carry on. Didn't mean to interrupt the big party here at 1:46am Central US Time. Go about your business now.

Farking butt.

Have you checked your pit thermo?:becky:

Then again, sometimes I too get a really weird piece of meat that just doesn't cook like you expect it. Sometimes it is really weird and takes extra long, or finishes really farking quick!

Good luck with your butt!

 

[bigabyte]

Have you checked your pit thermo?:becky:

Then again, sometimes I too get a really weird piece of meat that just doesn't cook like you expect it. Sometimes it is really weird and takes extra long, or finishes really farking quick!

Good luck with your butt!

Funny you mention that, that was one of my first concerns that the pit thermo might be off. You see, when the WSM was coming up to temp, I tapped the pit thermo and it jumped 20 degrees!:suspicious: So I tapped it some more to make sure it was finally happy with it's destination.

I think the pit thermo is OK, the unit feels like it's running 250 where I normally run it, and the brisket, fatty and sausage all cooked as expected. Also, I'm burning through my charcoal as expected too, so I think the temp is right.

It's probably just one of those mysterious pieces of meat like you suggested, full of connective tissue or something. Probably from a really athletic hog or something like that.

I did notice that this time when I stuck one of my temp probes in that one towards the outer edge read 170. Perhaps the parts more towards the middle will soon read similarly if I am lucky.

 

[bigabyte]

It's probably just one of those mysterious pieces of meat like you suggested, full of connective tissue or something. Probably from a really athletic hog or something like that.

I did notice that this time when I stuck one of my temp probes in that one towards the outer edge read 170. Perhaps the parts more towards the middle will soon read similarly if I am lucky.

A firm athletic butt!:laugh:

What's with all these probes? You turning your meat into a pincushion or something? Why measure the outside of the meat?

 

[NorthwestBBQ]

Any way you could post some pics to break up the monotony of you talking to yourself?

 

[bigabyte]

Any way you could post some pics to break up the monotony of you talking to yourself?

Are you suggesting he post pics or else it didn't happen?:becky:

 

[bigabyte]

What's with all these probes? You turning your meat into a pincushion or something? Why measure the outside of the meat?

I didn't really mean the outside. It was relative to the other probe in the center. I had one probe maybe 1/3 of the way in towards the center, and another in the center, and the one only 1/3 of the way in was reading 170. I was so happy to see anything outside of the 160's.

Any way you could post some pics to break up the monotony of you talking to yourself?

When I finally bring it in I'll snap some pics. I already processed the fatty, sausage and brisket.

 

[NorthwestBBQ]

Are you suggesting he post pics or else it didn't happen?:becky:

Speaking to yourself is normal. If you start answering yourself...:crazy:

 

[jacob]

Pierce the meat with a knife down to the bone. Blood will naturally collect around the bone. By piercing you give it a way out.

 

[NorthwestBBQ]

Chris, I'm here for you buddy! Did you foil your butts?

 

[SmokinAussie]

Hi Chris,

Damn... If I wasn't working today, I could have sat through this with you. Seems though you entertained yourself just fine...:crazy:

Cheers!

Bill

 

[bigabyte]

Speaking to yourself is normal. If you start answering yourself...:crazy:

I'm going to convince myself not to do that then!

Pierce the meat with a knife down to the bone. Blood will naturally collect around the bone. By piercing you give it a way out.

Interesting...never heard that one before. Time to go stab the butt and see what happens!:heh:

Chris, I'm here for you buddy! Did you foil your butts?

Nope, no foil, just good and naked at 250. My head, that's another story.

Hi Chris,

Damn... If I wasn't working today, I could have sat through this with you. Seems though you entertained yourself just fine...:crazy:

Cheers!

Bill

You missed out on all the other meats!:doh: That's OK, this butt wil be done any day now....I think. It has to finish eventually.

 

[bigabyte]

Any luck getting past the stall yet?

 

[bigabyte]

Any luck getting past the stall yet?

Butt is holding steady at 160 at 16.5 hours in.

I stabbed it with my steely knife, but I just can't kill the beast! Hopefully that will help.

 

[dannypat21]

wow. Its like a mutant butt. What if it stays there till wednesday? Will it beat you??

 

[bigabyte]

OMG!:shock: The butt is 180!:shock: I'm 100% convinced it was the nap. I bet the butt thought I would sleep right through it. Just a bit more and she'll be done!

 

[BlkJeep]

well..... did you take it off and finish it in the oven? :boxing::heh:

 

[southernsmoker]

I would normally up the temp for awhile, but 16hrs, ...probably tough as an ol boot.:becky:

 

[Rowdycue]

You can't expect things to be normal at the Hotel California.

 

[bigabyte]

Been napping and checking every hour. Farking get this....
the farking thing is STILL 180!:jaw:

I can't farking believe it!:tsk:

This couldn't hve been from a pig.

This thing has been on for 21 hours now.