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  1. texaspescado

    Is my butt cooking too fast?

    Looks like it's hit the stall at 160* after only 3.5 hours. This is only my 2nd butt and I don't remember the first one getting to the stall near that quick. I brought the temp down to 230* so hopefully everything will be ok.
  2. texaspescado

    Is my butt cooking too fast?

    Maverick Redi-Chek and a Weber 22.5 kettle. I already moved the probe thinking it may be too close to the bone.
  3. texaspescado

    Is my butt cooking too fast?

    After 2 hrs it's already at 140* with average chamber temps at 260*....It's a 9Lb butt. Can I expect a super long stall or did I screw it up? I planned on this taking about 16 to 18 hours.
  4. texaspescado

    Getting the best bark on your butt?

    Thanks guys! I think I have a game plan now!  JimmieJ, Thanks for the recipes. I just bought some more Dizzy Pig course grind Dizzy Dust that I'm going to use for this cook, but I'll try yours in the future. Also made up some finishing sauce tonight that is a very similar recipe to the one you...
  5. texaspescado

    Getting the best bark on your butt?

    Hey guys, new to the forum; I look forward to learning and contributing to this community! I'm going to be doing my 2nd butt on my Weber kettle on Saturday. It's a 9Lb'r. I plan on putting it on 20 hours before the planned eating time, so I think I'll be fine, and if it finishes early I'll...
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