Recent content by rhuel

Well, I didn't take too many photos of the butts while cooking or after as I had a total of 16 adults and 2 kids to entertain and prepare to feed, so I only have this one to share (and results below). The two I seasoned as I did the last time came out exactly as they had before - some of the...

Roger that! The Stubb's I'm using isn't a bbq sauce, it's a marinade for pork, but I'll still wipe it (and the pineapple habanero) before cooking and maybe add some back when braising. As far as the pineapple habanero glaze, I'll save that until after the cook when I pull the meat apart...

ut oh... n00b mistake :( You think if I wipe off the sauces and re-rub prior to the cook it'll be OK, then add the sauces when they hit 160F and I put in foil pans and cover until 205F or is it too late?

This will be my second cook on my Weber Smokey Mountain and I'm hoping it turns out as good as the first. I picked up 2 9lb butts from a local grocery store (store brand, not Swift Premium as last time - crossing fingers that it's as good) and cut them in half. The plan (too late now) is to...

I just picked a bottle of this up at Costco today. It sounded like it would be tasty on a pork butt (planning on smoking about 15lbs for Memorial Day). I did a search on the forums and only found one hit for this company's products being used and it was a horseradish dip for a deviled egg...

I can't take credit for the idea. I saw it on one of T-Roy Cooks videos about a month ago. 

Thanks! Keep in mind, you'll have to drill out the existing lid thermometer hole to accommodate the larger threads of the River Country and the 3" won't fit in the existing bezel, it kind of sticks out a bit (I'm ok with that). Good luck!

I've got a cook coming up for Memorial Day and I did a test cook with my new (to me) Weber Smokey Mountain 22.5"  a couple weeks ago. The stock lid thermometer was pegged and no longer working. I have a really old Maverick ET-901 I bought in 2006 when I bought my Bradley Electric and it's been...

That makes perfect sense and I totally agree they'd be useful for adding to other lean meats such as venison or wild boar. If I ever get into making my own game sausage, I'll definitely remember to not toss the fat caps. Thanks for the tip!

That was probably the best tasting thing I've ever cooked (and I consider myself a pretty good cook)!!! I was a little concerned with leaving the butts in the cooler for so long, but they stayed steaming hot after 4 hours and the meat fell apart.  The chicken was delicious, too, but we were so...

Hit 205F about 10 minutes ago (~3.5hrs cook time), so I transferred the foil pan to a cooler and stuffed with towels. I think I overdid the coals...grate temp is still holding at 275 and tons of healthy looking briquettes left. My wife just ran to the store for a couple chickens!! Gonna spice...

At 165F, moved to a foil pan, mixed some spices with apple juice, apple cider vinegar, & brown sugar, poured over top, foiled over top of the pan and IT at 176F. Looking and smelling great!!

That's the plan. I'm going for high heat and get this thing up to 205F sooner rather than later. I just put the meat on the top grate after grate temp was hovering around 320F. After adding hot water and meat, the grate temp is around 275F and climbing. Once it hits 290F I'm planning to close...

I plan to do the same (cook to IT), just trying to math out the start time to be sure meat is cooked, wrapped, and rested by time we're ready to sit down to eat. Thanks for the input!!

Good to know. Any guesstimate on how long to cook these two at 285-325? I think fat caps/fake caps on/off are personal preference. I think there's plenty of fat inside the butt for plenty of flavor. My preference is to remove them to get rub/smoke on parts of the meat that I'm actually going...