Overnight Pork Butt Cook Pics

[PimpSmoke]

kick that temp up!!

ya ain't gonna hurt it now..long as it's foiled....with no leaks.

I'd go to like 260-280 and cruise it through, jus don't get too crazy

PimpSmoke <<<<<< ducking

 

[Hawgsnheifers]

Well turn it up a bit then...

Thanks...

 

[Yakfishingfool]

Glad you;re doing this today...I just picked up two 9 pound butts and was wondering what the hell to do with them. Scott

 

[Bill-Chicago]

Geez... It was humor... Give a guy a little "poetic" license, huh? :-D

Just for the record part 2, I was bullchitting and made that story up

Got ya! :-o

 

[Arlin_MacRae]

Hang in there, Todd - you'll make it!

I have to tell you that the image I got of you jerking an air freshener out of the wall socket and your PB rounding the couch with fire in her eyes and sparks shooting out of her nads REALLY farked me up!! :biggrin: :biggrin: :biggrin: :biggrin:

 

[Hawgsnheifers]

The horror....

 

[Mark]

Todd:

Didn't anyone tell you that what you did with that beer and water pan is alcohol abuse?

 

[Hawgsnheifers]

It was non alcoholic beer.

It's 3:15 central. Meat now at 192. It's coming out of the cooker at 210. Well have some pics here in an hour or so...

 

[Hawgsnheifers]

Butt is done

Just pulled the butt out of the roaster. So total was 16 hours on the Brinkman and 5 hours in the roaster. 21 total hours. Final meat temp was 205. Tons of juice in the foil. It's sitting now on the cutting board with foil over it to rest for about 10 or 15 minutes, then well pull it apart and see how she looks inside and more importantly how she tastes.

More pics to follow...

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[thirdeye]

Just pulled the butt out of the roaster. So total was 16 hours on the Brinkman and 5 hours in the roaster. 21 total hours. Final meat temp was 205. Tons of juice in the foil. It's sitting now on the cutting board with foil over it to rest for about 10 or 15 minutes, then well pull it apart and see how she looks inside and more importantly how she tastes.

More pics to follow...

Dude,

Hope it is not too late.....Before you start pig pickin, let that butt rest at least an hour.

 

[Hawgsnheifers]

Butt ready to eat

Here is the finished product. It rested under the foil for about 45 min. Pulled off the fat cap, then de-boned it. Broke it up and let it cool a while. It tasted great. Started with a 7 pounder and ended up with 3 lbs, 4oz of pulled pork.

Got to say the first one is a success. Thanks to all the Brothers that gave advise. Going on tonight with a 13 lb brisket. Same deal as last night. On the Gourmet with my electric mod. Beer bath in the water pan. Well see how long that puppy takes. Also going to do up 8 bone in chicken brests, two whole chickens, 6 lbs of country ribs and 2 stuffed fattys tomorrow in the Dera. I love being on vacation.:lol:

I'll be taking plenty of pics for ya'all.:biggrin:

Enjoy...

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[icemn62]

Food Porn. The perfect ending to the work week.

 

[Ron_L]

That looks soooo good, Todd! I think I may have to cook a butt next weekend! Thanks for the pics! I'm looking forward to seeing he rest of the food!

 

[qman]

The way that looks, it has to taste wonderful-no choice.
A beautiful butt indeed.

 

[BobberQer]

Hawgwrites <<< Started with a 7 pounder and ended up with 3 lbs, 4oz of pulled pork. <<<<

good thing you werent catering, that's a lot of poundage out the window

 

[Jeff_in_KC]

Todd, that looks fan-farking-tastic! God, I love pulled pork!!

Hey I just noticed you asking about what I did at the start when I got into contests. Well, that was last year! LOL! I'll drop you a PM so this stays on topic.