Memorial Weekend Butt Cook (Pics)

boboegg

My first time documenting a cook, but it came out so good, I had to.

I did an 8.5 lb Boston Butt on a LGE. My setup was plate setter, legs up, drip pan sitting on some aluminum foil balls for feet, then my grate.

The cook started at 6am. Coated meat with plain mustard, then applied rub. First use of my Maverick. Grate temp of 225, dome at 250. After 10 hours, I was in my stall at 180, so with dinner at 7:00, I decided to go "Turbo" and wrapped butt in aluminum foil and cranked it up to 325 dome. After about an hour, we hit 203.  Took it off and rested for an hour in the foil. The meat fell off the bone and my new bear claws mad quick work out of the pulling process.  Had a good bark.

Results were superb!  Best ever for me.

 

Spaightlabs

Looks excellent!

Whatya doin' for sides??

hapster

Nicely done... next time go for 275 dome and whatever the grid settles at from the start, then you can FTC the butt and eat whenever without any panic

Charlie tuna

Like HAP said, get it foiled early at a lower temperature but at least 160, and the butt will sail right thru the "stall period" and finish early, then kick back -- have a cool one---  while the butt stands ready to be pulled for hours in the cooler.  Why stress yourself?