Sunday Pork Butts w/qview

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bmudd14474

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Jun 1, 2008
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Started out this morning by opening my last cryo pack of $.99/lb butts :emoji_confounded:

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Trimmed down the fat cap.
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Rubbed
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Into a 250° pit.

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Everything is a tad orange as the sun was coming up and hitting the cooking area.

Have the ThermoWorks ThermoWorks RFX going to monitor the pit temp.

Here is the share of the pit temp if you really want to see

Stay tuned for updates.

Doing some other things today also.
 
Looking good so far.

Pulled mine off about an hour ago.Wrapped up nice and snug in the cooler for an afternoon pull.
 
I might add a RFX meat temp probe in a bit.
 
Took about 10hrs start to finish. Let them rest for 1.5hrs before pulling.

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We will warm this up tomorrow via sous vide for dinner.

Almost had a tragedy with the 1.5 gallons of bbq sauce I made. Had it on warm(so I thought) and fell asleep. My wife found it and took it off the hear. She luckily didn't stir it so to keep any potential scolded stuff to the bottom. Poured it out a bit ago and there was a little on the bottom but due to her quick thinking she saved it.

I hope everyone had a great day tomorrow.
 
Took about 10hrs start to finish. Let them rest for 1.5hrs before pulling.

View attachment 718945

View attachment 718944

We will warm this up tomorrow via sous vide for dinner.

Almost had a tragedy with the 1.5 gallons of bbq sauce I made. Had it on warm(so I thought) and fell asleep. My wife found it and took it off the hear. She luckily didn't stir it so to keep any potential scolded stuff to the bottom. Poured it out a bit ago and there was a little on the bottom but due to her quick thinking she saved it.

I hope everyone had a great day tomorrow.
Great looking shoulder! Nice work with the cook.

Thanks for sharing,

- Jason
 
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Looks mighty tasty Brian, nicely done… and good call on your wife’s part… I know my better half has saved me several times.
 
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