I always make smaller butts and cook them on the Small during the day. But my baby girl wanted pulled pork for her family and bought a 7-lb. butt, so I loaded the Large at midnite last night. I used a spider over the charcoal, with a hickory chunk buried in it:
Once the lump was lit I put a foil-wrapped pizza stone on it, then put on the grid with a large drip pan filled with apple juice. I put the butt on a homemade raised grid instead of using a V-rack, and stuck in the probe tree. I used mustard and DP Raging River on the meat. The last view I had of it till 11 AM today:
Here's what you do with the BBQ Guru Probe Tree:
Here's a close-up of it--I highly recommend it:
I think it was Clay Q (not sure) who told me about turning the thermometer so the desired temp is at the top, making it easy to see when the dial points straight up:
Almost done at 10 AM. Gotta turn that Ramp light off:
At 11 AM it finally blinked 190° and done. Great bark and very moist:
AND I LOVE BEAR PAWS.. held them with the points facing out, away from each other for VERY efficient shredding. I had to use my hands for the tough bark, though.
Overnight butt was a breeze, with a Guru. And thanks Bubba Tim for telling me how to split really big chunks of wood!
Judy in San Diego