Big Butt, for me.

[martin1950]

Rubbed down this little 10# butt w/ dark brown sugar and Tony's yesterday. Pulled it out of the frig at 0330hrs this morning for "resting". My freshly cleaned 820 has warmed up. Hit the pit at 0600hrs. Here's to a long day w/ a couple of cold ones.

 

[gmc2003]

I'll be back later to see the outcome.

Chris

 

[chilerelleno]

Watching

 

[Hawging It]

Good looking HAWG meat. Keep us posted!

 

[SmokinVOLfan]

You are gonna be eating good tonight! Nothing like smoking all day and enjoying a few cold ones. Look forward to seeing the outcome!

 

[drdon]

Oh my YES!!!!

 

[martin1950]

Well I salvaged it after 7 hrs on the pitt. Went out after the 1st hr. to spray apple juice and the grill was roaring at 375*, had it set at 225xp4. I opened the Pitt and readjust it to 200*x7. Sure am glad I'm cool under pressure. #%*(&^%$##%&((((*&^%%. I spent the next 6 hrs checking on the 1/2hr and venting the hood. She finally settled down to running between 180*-235*, that I could live with but not happy. During hour 5 I called customer service, explained the situation and they said they'd ship out a new heat sensor right away, fair enough. At the 5 hr mark Mr. Butt was all ready 165* and heavy in barked so I panned, juiced and rapped him and set my alarm for 205*. Didn't turn out as bad as I thought it might. I'm still planning on a 6# loin and 2 yard birds over Bud, I've got this figured out,,,,,,,,,,,,,I hope.

 

[smokerjim]

looks good to me, that's the good thing about butts they are forgiving, loin's not so much

 

[chilerelleno]

Martin,
that's looks pretty good, nice cook.
Turned just fine, nice bark and smoke ring.
Yum!

Next time don't freak out at anything 400° or less, big cuts like Butts and Briskets can handle it, so can spatchcocked poultry.
They simply cook faster with no adverse effects.

Not just for short periods either, but for the whole cook if you want to speed things up.
A temp within the range of about 225°-400°. that stays steady, no wild swings up/down, is good to go.

Low-n-Slow 225°-250°
Hot-n-Fast 275°-300°
Extreme Hot-n-Fast 375°-400°

 

[phatbac]

Good looking pork to me!

Happy Smoking,
phatbac (Aaron)

 

[drdon]

Looks delicious, and you got a FANTASTIC bark.
Don