Celebration of induction into the OTBS Butt

[johnd49455]

lid has been open no longer than it takes to mop & snap.

 

[coleysmokinbbq]

Lookin' GOOD there John!...

...Just don't call me LATE for supper!!...

...lol...

Good Job!!...


Until later...

 

[johnd49455]

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 ago

 

[smokin for life]

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.

 

[johnd49455]

Butt is wrapped wings are on

 

[coleysmokinbbq]

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

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

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

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

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

Until later...

 

[johnd49455]

no Murphy will not win

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 prevale

.

 

[richtee]

That's it! You SHOW that butt who's boss!... Woo!

We all got yer back..err butt..err..well, you know!

 

[walking dude]

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...........


d8de

 

[johnd49455]

Was taking to 165 to wrap then increase to 195* to put in cooler to pull for dinner

 

[meowey]

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!

Regards,

Meowey

 

[richtee]

LOL.... damm yer good!

 

[brianj517]

Nice going, John...You're in the home stretch, now!

 

[johnd49455]

At least the wings are done

 

[deejaydebi]

Looking so good! Now I'm getting hungry!

 

[johnd49455]

I ate 7 of them that wings, the wife ate 5, & we left 2 for my daughter when she gets home

 

[walking dude]

how did you do the wings?


d8de

 

[johnd49455]

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.

 

[johnd49455]

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.)

 

[walking dude]

darn dude.........as long as it took
should of put a brisket on..........at the same time

d8de