Butt got put in at 5:13 AM

[woody]

After a long smoke drought....I'm baaack. Pictures to follow, the butt's like 7#. Biggest ever for me, plus it's bone-in. Usually I get the deboned. I'm in for the long haul on this one, I guess.

 

[illini]

Hi Woody
Just did (2) 9#'rs yesterday for a family reunion today.
Started at 6am and pulled apart at 11:30pm
Took much longer than the smaller butts I have done before
Good luck and you have no choice now but to be patient.

Watching for your food porn pics

 

[woody]

You're scaring me...I can't wait that long!

I'm exactly 5 hours in, butt is about 140*. Everything seems to be running smoothly. I'm using Royal Oak, first time. I need to go get more lump. WIll in a little while...

And yes, food porn will follow.

Go Bucks!

(unfortunatley we can't watch 'em play)

 

[illini]

Mine got stuck at 160* and it took almost 3 hours to get to 170* where I wrapped them

Then it was a long way to 195*
If I had not rested them time would have been shorter.

If the one you are working on does not plateau too long all will go well :)

 

[woody]

It's at 160 now, 7 hours in. It hasn't plateaued yet, but I'm going to let it get to 165 before I foil it...maybe even 190. I'm also doing dutch's bean recipe. Woo-hoo

 

[ma?tley ca 1/4 e]

Last time I did two 9#er's they held at 160 for over 5 hours. they took 16 hours total to cook.

 

[woody]

It's at 168*, not being one to mince temperatures, I just foiled it. Switched to blackwood canyon. Good stuff.

 

[woody]

Just pulled it out.

SSSSSHHH!

It's resting.

Dinnertime at 5 or so.

 

[illini]

You got along in mighty fine time
No pics yet? :?:
The smaller butts work better for me. I thought the 9#'ers were good
but just not up to the smaller ones. And it takes so long!
Thought there was not enough smoke on the final product either

Mystical_1 I agree with you on the time thats where my smoke went :o