Overnighter Big Butt.

[davidhef88]

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• davidhef88
• Mar 10, 2013

Well, it took 20 hrs. To reach an IT of 198*. It's resting for a few then it's time to eat!!! I'll post another pick after I get it all pulled.

 

[davidhef88]

Oh man...I hope that high temp doesn't start drying out the meat on the outside!

I did something similar to a brisket last weekend and wound up foiling...I know, I know...I just didn't want to waste the time.  

Bill

Looks like it should be ok. I'll know for sure in a few minutes.

 

[pgsmoker64]

Looks like it should be ok. I'll know for sure in a few minutes.

Looks good from the pic!

I'm sure it'll be great!  No worries whatsoever!

Hope y'all enjoy Dave!

Bill

 

[davidhef88]

Bone

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• davidhef88
• Mar 10, 2013

Pulled

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• davidhef88
• Mar 10, 2013

Plated

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• davidhef88
• Mar 10, 2013

Raising your temps to push through the stall seems to work a little. Just be careful not to burn your rub if it has a high sugar content. My pan drippings burned up but my bark was fine. My wife said the bark made it well worth the wait. I think it's my best bark yet. Thanks to all who took a peak and followed along.

 

[kathrynn]

The only thing wrong....is I dont have any! Looks great to me!

Kat

 

[chef jimmyj]

So I just want to add my pic of the finished Overnight Butt. Looks like a success all around...JJ

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• chef jimmyj
• Mar 11, 2013

 

[davidhef88]

Nice looking butt JJ.