OK_ 1st Butt & 'Dera ready to start ... Now What ??

[RichardF]

Have you started making the vinegar-based coleslaw? If not, now's a good time.

 

[bbqinNC]

Man I am getting hungry!!!!

 

[Bigmista]

If you run out of coal or wood, you could wrap it in foil and put it in a 225 oven until it reaches 195-200. At this point it only needs heat. It won't take anymore smoke. It's only cooking. If you still want to play with the fire, knock yourself out.

This ain't a comp so there is no shame in finishing indoors.

 

[icemn62]

You have got to make sure and post pics of the finished cook. Thanks for an enjoyable day in the office,

 

[Q_Egg]

OK Men .. these last posts are on target ... we're at 193*F, ....

.... 8 1/2 hours, I'm not out of charcoal but this made a real dent in my inventory. I have no problem with staying with it, but am concerned not to dry out the Butt! The last 2 hours have been running at door temp of 250-260*F so it's obvious that I should have been cooking hotter all day and we would probably be at 200*-210*F.

I know this is my deal and only want to avoid ruining a good thing. Do I stay with the cook a bit longer or bail out, foil it, and put in the cooler?

T_B

 

[bbqinNC]

Believe it or not, the meat won't dry out. I am still amazed how long a piece of meat can stay in the pit and not dry out. I have done a few butts and briskets which had the meat in for 12 hours with no foil and come out just fantastic. If you can stick with it go for it. If not, the butt is ready to eat now. Of course, it is 8:00 on the East coast so it is way past munch time........

 

[Q_Egg]

Long Day ... bailing out ... 195*F....

.....right on the 1.75 hrs. per pound time. Pic coming out in a minute.

I really appreciate all the help, including good spirited posts and encouragement.

Many thanks to all! It doesn't get any better ......
T_B

 

[Bigmista]

If you have been over 190 for a while, you can foil and cooler it. Residual heat will take it over 200* before it heads back down.

 

[Q_Egg]

Thanks for that. Butt is out, foiled, towels, microwave.

Monitoring temp .... it comes out at 170*F ???? Then what? Better to go in refrigerator and slice/chop tomorrow or Friday? Not tonight? You guys need to write another book in the series '(BBQ)xxxxxx' for Dummies'. Here's a pic just coming out. Some final ones when it is ready to cut.

T_B

 

[icemn62]

Congrats on a great cook. Hope took Mista's advice and foled and coolered it. That bad boy will climb to over 200 degrees before it starts to cool down. Then just nothing but goodness during the pulling phase. You are going to getg some of the best BBQ you ever had. Never again will you want to go to a BBQ place, because you can do better in your on home.

Congrats on a sucessful cook.

 

[bbqinNC]

Eat it now, no need to put in microwave!!!

 

[Bigmista]

Once it gets down around 170 (if you can wait that long) you can pull it (shred it with 2 forks). The bone should slide out like this...

When you shred it, it will come out looking like this...

Then you can make sandwiches like this...

It's good to be a pornographer!

 

[Q_Egg]

In MY Dreams !!!! It's down to 180*F now ....

... and my wife says NOW! Your pics are great .... now I see why it is also called a Boston Blade Roast. I can only hope my end-result comes close to yours. Thank-you for the extra help.
T_B

 

[Q_Egg]

Perfect End to a Perfect Day!

Here are four pics to sum it all up. No words needed except ...
Many, many thanks to some great people here on this Forum.

T_B

 

[icemn62]

Tommy you have had a great day. That is some good looking meat. i see the smoke ring, a clean blade bone and good/great bark. No whie wine, I would have drank a beer, and it would have been way more than 1 sandwich. All in all, I hate to repeat myself, but good job. now for the end report...Did you have fun? Does it taste good? Do you want to do it again? Can you send a brother some of that meat?

 

[Jeff_in_KC]

Looks farking awesome Tommy! Congrats!

And I freaked when I saw your name... there was a guy at a rival high school named Tommy Banderas. Interesting.

 

[rookiedad]

Tommy!!! T o m m y!!! T O M M Y!!!
you did it man! congradulations! thats one heck of a hunk a meat, and a fatty to boot. now the fun really begins. i would recomend in addition to the posts on this site that you read a book like "peace love and bbq" for more background and more ideas on the subject. wow, nice cook!
phil

 

[Q_Egg]

Thanks for Closing the Loop tonight. I would never argue ...

with having an ice cold beer, especially with this great pork! My wife had to be out of town until last night (our anniversary), so I let her choose the beverage when she got home from work. More often than not she would have chosen some suds.

I need to go back and look at my own pics ... I'm so ignorant at this point I'm missing the important details. Thanks for the compliments and comments.

Yes, I had a ton of fun, mostly following all of the posts today.
Yes, I really did enjoy the taste, even though the rub was not yet where it will be later. The smoke and pork flavor came through really well, the salt was perfect, and it was soooo moist!
Yes, I'm ready to go again tomorrow .... after I go buy out the local lump charcoal supply. That 'Dera can only say 'FEED ME' !
You know I would send you some in a heartbeat! Well, maybe next week?

That sandwich was a little small, but I made some more right after the pics.

Best to all,
T_B

 

[Yakfishingfool]

Great job, look wonderful and from reading all the posts sounds like everyone had a blast. Couple fo questions...

Whats a water pan, and does it have to be in the smoker??? JK!!!!

Good Job!!!!

 

[RichardF]

for ideas on rubs, get any of Paul Kirk's books on the subject.

you done good