Late Winter Storm Boneless Butts

[radioguy]

Cryo-pak boneless @ GFS $1.69/lb, 17.75lbs.  Trimmed, tied and rubbed Thursday evening.  Western style rub. 

Hollow Smoke ES (HSES) pre-heated.  Cooking @ 230-240F today.  AMNPS loaded with hickory / maple mix.  

No-foil butts on @ 5:30am.  Will check in 4 hours

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• radioguy
• Mar 1, 2014

Gonna be a good Day!

RG

 

[radioguy]

Just over 4 hours in. Looking good! Still learning ins/outs of this little box.
Apple juice spritz and rotate top to bottom. First time I've had 2 butts in this one.

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• radioguy
• Mar 1, 2014

 

[radioguy]

7.5 hours IT @ 150F.

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• radioguy
• Mar 1, 2014

 

[dirtsailor2003]

Looking good so far

 

[disco]

Looking great! Are you going to slice the butts or take them to 205 F and pull them?

Disco

 

[radioguy]

At 11 hours now, hit stall @ 165 a while back.

Disco. These will be pulled. Taking out @ 200 foil towel and in cooler for at least an hour.

Thanks for the comments.... These are going to be good eating.

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• radioguy
• Mar 1, 2014

 

[disco]

At 11 hours now, hit stall @ 165 a while back.

Disco. These will be pulled. Taking out @ 200 foil towel and in cooler for at least an hour.

Thanks for the comments.... These are going to be good eating.
 

Oh man, do I love it pulled. You are in for a great meal.

Disco

 

[radioguy]

14 hours in and still creeping up the stall.  IT is @ 174 F, both butts are within a couple degrees of each other.  I've been swapping them top to bottom and apple juice spritz every couple of hours.   Made a double batch of SoFlaQuer's finishing sauce.  Tried that last time and Radio Gal really liked it.   I'm using my red pepper flakes made from my hot garden mix, Thai chilies, Serrano, cow horns, that really give it a good kick.  Want to try JJ's sauce next. 

RG

 

[foamheart]

My last butt I saved enough pulled pork to make my first Hot Tamales. There were so good that even I couldn't mess 'em up.

Those are some pretty butts.

 

[radioguy]

Finally got through the stall and on to 200 degrees. Whew...... Long cook 18hours! Foiled and wrapped tucked away in the cooler. Got to go to work for emergency..... Long day. Starting to storm...pretty good timing.

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• radioguy
• Mar 1, 2014

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• radioguy
• Mar 1, 2014

 

[disco]

Finally got through the stall and on to 200 degrees. Whew...... Long cook 18hours! Foiled and wrapped tucked away in the cooler. Got to go to work for emergency..... Long day. Starting to storm...pretty good timing.


 

It will be worth it! Looks great!

Disco

 

[raastros2]

just keep thinking bout coming home to a pulled pork sammy...it will get you through it haha

 

[radioguy]

Thanks for all your comments. 

Foamheart -- I have some tortillas so we'll be having tamales or burritos later this week, thanks for the suggestion

Sorry I didn't post results earlier, I needed some well deserved rest.  Early Sunday morning I got home and pulled these.

We had good dinner Sunday with pulled sammies, have much to share with friends at bible study and bowling groups!. 

This was a good learning experience for me.  Parts were mushy, over cooked a bit.  Tasting good though. 

I'll have to rethink about these boneless butts, maybe pull out at IT 195?  Rest them a shorter time?

Trim them in 2 pieces, and cook separately?  Can't beat the price and availability on these boneless ones though.

Still looking for a good source for bone-in butts.   

FYI on weight loss, these were 17lbs 2 oz to start and I ended with 11lbs 1 oz total >> about 35% weight loss. 

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• radioguy
• Mar 3, 2014

Two bowls all pulled, got my fill in the middle of the night....well worth the wait!!!

Love burnt ends!!

 

[disco]

Looks fine for me!

Disco

 

[sqwib]

Looking good... pass me a plate!