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1st butt - 15 lbs rubbed with Bad Byron's butt rub and salt free dizzy dust (pics included)

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Comments

  • paqman
    paqman Posts: 4,654
    I think the meat probe may actually be close to a bone.  I did a few readings using a thermapen and the average temperature may actually be closer to 185.

    I think I will skip the foil...

    I have 2 more hours to go before leaving.  The temp is climbing steadily every 10 minutes or so.  That should bring me in the 195-205 range before leaving.

    image

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lousubcap
    lousubcap Posts: 32,082
    Always remember-if you have your choice between lucky and good, take lucky every time.  Good to hear-sounds like this will end up as a win-win all the way around.  Let us know how it turns out once you cross the finish-line and enjoy!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • paqman
    paqman Posts: 4,654
    Always remember-if you have your choice between lucky and good, take lucky every time.  Good to hear-sounds like this will end up as a win-win all the way around.  Let us know how it turns out once you cross the finish-line and enjoy!
    LOL, I have to say that I am still a bit nervous.  I'll go make some vinegar sauce now.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lousubcap
    lousubcap Posts: 32,082
    You are into the area where it either pulls or slices-and it will taste great.  Temperature will dictate which way it goes-just check throughout and once in the mid 190's you are good.  Also, if the bone pulls clean that's another eggcellent indicator of finished. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • hrchdog
    hrchdog Posts: 40
    If you're at 185 with two hours left you should make it to the mid 190's at least and it will still cook a little when FTC
    Herrin,IL.
  • Tjcoley
    Tjcoley Posts: 3,551
    Looks great!
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • paqman
    paqman Posts: 4,654
    196 falling off the bone!

    Made a sugar/chipotle vinegar sauce.  Will report back after diner!

    Thanks guys!


    image

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • tazcrash
    tazcrash Posts: 1,852
    =D>
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • paqman
    paqman Posts: 4,654
    Cook started at 9h30pm yesterday and ended at 4h15pm today for a total of 18 hours and 45 minutes on the egg.  This was the greatest pulled pork I ever had!

    I'll post the maple sugar/chipotle vinegar sauce recipe tomorrow; it was fantastic!

    A few pics of the finished product:


    imageimageimage

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Tjcoley
    Tjcoley Posts: 3,551
    Looks great. Congrats on a good cook.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • bigphil
    bigphil Posts: 1,390
    Congrats looks fantastic and the sauce sounds good 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • paqman
    paqman Posts: 4,654
    Looks great. Congrats on a good cook.
    Thanks,  I appreciate your support.  You and @lousubcap are deserving a special mention but I also want to thank all the others who gave me advices.  This was a real success, all the family was impressed.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lousubcap
    lousubcap Posts: 32,082
    Great news-I was cautiously optimistic but you never know.  Congrats on hanging in there and getting the end-result.  Enjoy-and always remember-it's the journey!!  Way to go!!!!!!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.