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Celebration of induction into the OTBS Butt - Page 3

post #41 of 78
Thread Starter 
lid has been open no longer than it takes to mop & snap.
post #42 of 78
Lookin' GOOD there John!...PDT_Armataz_01_34.gif...Just don't call me LATE for supper!!...eek.gificon_lol.gif...lol...

Good Job!!...

Until later...
post #43 of 78
Thread Starter 
Based on what Joe said I am debating on weather I should quit mipping this thing every hour like meyowey said to do in the sticky & what I have done since I did my 1st but over a year agoconfused.gif
post #44 of 78
Hang in there John you're doing great, with such a good job so far I wouldn't change anything. I had a one plateu twice on me., but dude wait it out. It looks really good nice bark also. It's almost over.
post #45 of 78
Thread Starter 
Butt is wrapped wings are onPDT_Armataz_01_12.gif

post #46 of 78


What's happening John, is that 'Murphy' is at work here!...PDT_Armataz_01_05.gif

...And he's trying to throw a 'monkey-wrench' into your celebratory Pork Butt!...PDT_Armataz_01_19.gif

BUT!...HE WON'T WIN!!!...Us smokers are a persistant bunch!!!...PDT_Armataz_01_40.gif

Don't let 'Murphy' spoil the celebration OR the day!!...PDT_Armataz_01_18.gif

Just stick with what you know works!...And you know that Meowey's method works exceptionally well!...PDT_Armataz_01_34.gif

Until later...
post #47 of 78
Thread Starter 
no Murphy will not winPDT_Armataz_01_36.gif

I finally wrapped that butt at 163* instead of 165* I didn't think 2 degrees would matter. I wanted to get the wins on & didn't want the wing sauce dripping on the butt, the butt wrap is ok. That silly butt sat there @ 163* until just a few minutes ago and now is finally starting to climb again. I am now at 13 hour & I WILL prevalePDT_Armataz_01_35.gif.
post #48 of 78
That's it! You SHOW that butt who's boss!... Woo!

We all got yer back..err butt..err..well, you know! PDT_Armataz_01_40.gif
post #49 of 78
i see your thermomter is set for 165.......i take it then you are going to slice it?
instead of pulling?

cause pulling is best 195-200 or so...........

post #50 of 78
Thread Starter 
Was taking to 165 to wrap then increase to 195* to put in cooler to pull for dinnerbiggrin.gif
post #51 of 78
Foiling at 163F won't hurt a thing. Sound like you got one ornery butt there. Must have been a mean pig! You'll be fine. Enjoy the smoke!

Take care, have fun, and do good!


post #52 of 78
LOL.... damm yer good!
post #53 of 78
Nice going, John...You're in the home stretch, now!PDT_Armataz_01_34.gifPDT_Armataz_01_37.gif
post #54 of 78
Thread Starter 
At least the wings are done

post #55 of 78
Looking so good! Now I'm getting hungry!
post #56 of 78
Thread Starter 
I ate 7 of them that wings, the wife ate 5, & we left 2 for my daughter when she gets home icon_twisted.gif
post #57 of 78
how did you do the wings?

post #58 of 78
Thread Starter 
Marinate in 1/2 bottle of store bought hot wing sauce a few hours.

Put on the top rack of the Chargriller (it runs about 25 to 50 degrees hotter then the main grate almost 300*) usually about 2 to 2 1/2 hours. moping every 1/2 hour with the other 1/2 of the wing sauce, 1/2 to 3/4 can of beer, & 1/4 to 1/2 cup of olive oil (olive oile helps to crisp the wings) I don't cut the tips off I fold them behind the main part of the wing so it stays in a triangle shape which helps to keep them moist because it is like a larger chunk of meat.
post #59 of 78
Thread Starter 
finally got that stuborn but up to 195* & pulled it off & into the cooler to rest. That pig must have been lazy it stopped @ every plateau it could find. It took 16 1/4 hours start to finish.

It is in the cooler with towels to rest before dinner & I have been up since I left for work yesterday morning so I must rest also before pulling & eating. Make sure to eat before checking back cause I plan to have some good q-view of the finish pull & if I can talk the wife or daughter into it some q-view of the pull also. (kind of hard to operate the camera with porky fingers.)
post #60 of 78
darn dude.........as long as it took
should of put a brisket on..........at the same time

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