Drunken Mistake - Lol

EggSmokeVa · July 2016

so... One too many adult beverages as I waited for the pit temp to drop (yep.. Over shot the temp also blamed on the drinks lol)

i finally out my pork butt on last night at about 1130-12.. Woke up this morning around 715... Pork but is rolling right along at 165 internal and pit temp is pretty stable. And then I remember, I never put the heat deflector in lol.. I've been cooking raised direct all night long. Doesn't look like much flare ups or issues thus far.. So we will see how she turns out.. I did however just add the deflector to finish.

Anyone ever done this? Lol

lousubcap · July 2016

Way to man up and if the piggy is doing well then you dodged a bullet. Better to be lucky than good any day.
Haven't had that type event happen but I have totally forgotten (until the next AM) that I cooked and consumed a batch of ABT's. No left-overs and no outward indicators of any cook even happening. (And yes I was well into the adult supervisory beverages.)

THEBuckeye · July 2016

This could be an interesting thread.

True Confessions

johnmitchell · July 2016

Can't say that I have... But I like the way you roll.. You are a man after my own heart..

.. Have a great day... Just saw your signature.. LOL..

bradleya123 · July 2016

I've had a few frosty cold adult beverages while egg' but haven't cook anything long enough to effect the outcome. Next weekend will be my test as we are planning on a Boston Butt! We shall see, thanks for the warning!! LOL

EggSmokeVa · July 2016

Lol you guys are awesome. Luckily this is for a small gathering and not one of the larger ones I do... I am really testing out the theory that "it's hard to screw up a pork butt" lol.. I'll post pics later

pgprescott · July 2016

I bet you will have a little bit of "leather" on the bottom and the rest will be great. I would wrap it in a couple layers of foil to attempt to soften it up.

WeberWho · July 2016

I really hope this becomes the new way to do pulled pork. Get drunk, don't look at temp, wake up the next morning to the smell of awesomeness. I think you're onto something....

ColtsFan · July 2016

If worse comes to worse the bottom of the butt will be hard and crusty, but the pork on the inside will be fine. In my beginner days I attempted to smoke a butt on a Weber kettle direct and that's what I experienced.

BBQbutler · July 2016

Pork fat rules!

johnmitchell · July 2016

I think @Mickey would prolly win the unsupervised and over indulgence prize for his famous chicken wings pic..

Mickey · July 2016

Billy Grill Eggster · July 2016

Look up Lexington BBQ, they cook on a grid and have NO deflector. They just have a bed of coals from hardwood logs. Oh heck here's a link.http://www.traveladdicts.net/2015/12/lexington-barbecue-north-carolina.html

Sea2Ski · July 2016

I agree. Way to man up and admit you made an "oops". And I applaud you even more for covering afterwards by saying you are testing the theory it is really really hard to mess up a pork butt. Well done!!

To combat the bottom which is probably really dry, instead of wrapping the whole thing, I wonder if you put it in a pan for the rest of the cook if it would not save the bottom by soaking in its rendered fat. I do not think I would wrap the whole thing. Not sure. Thinking as I type.

Carry on!!

johnnyp · July 2016

Standing by for the results

EggSmokeVa · July 2016

Sea2Ski said:

I agree. Way to man up and admit you made an "oops". And I applaud you even more for covering afterwards by saying you are testing the theory it is really really hard to mess up a pork butt. Well done!!

To combat the bottom which is probably really dry, instead of wrapping the whole thing, I wonder if you put it in a pan for the rest of the cook if it would not save the bottom by soaking in its rendered fat. I do not think I would wrap the whole thing. Not sure. Thinking as I type.

Carry on!!

Strangely enough man... The bottom looks/feels the same as always... I was almost certain there would have been bad flare ups and burnt the bottom.. (I always cook fat cap down too) but to my surprise... Looks about the same as always.

Itll ll be done here soon.. Serving around 1-2pm est

EggSmokeVa · July 2016

Good bark.. Currently at 192 internal temp.. Gonna let her go a tad bit longer then wrap and hold until serving

Gamecockeggman · July 2016

Sounds like the bbq adult beverage gods have smiled upon you

Ladeback69 · July 2016

Nope, I have never done this. I try not to drink till the food is on. Looks like you your drop pan helped with going a little indirect. Looks like you also went far side down so you should be good.

cfuller3 · July 2016

Got a kick out of this post. Your pork looks like it survived well enough, those wings that were 'shared'...... heck, they could be used as charcoal for the next 'cook'...... nice, real nice.

Focker · July 2016

No worries, it'll still be better than a perfectly cooked brisket.

lousubcap · July 2016

@Focker - that's blasphemy right there. I would hit the disagree button but I am having a moment of clarity right now. Besides, don't you have a dishwasher to run??

Focker · July 2016

Lol
Go ahead, disagree away my friend. Was hoping to break a record for the most disagrees in one reply.

DMW · July 2016

I think @fishlessman likes to cook butts raised direct.

Killit_and_Grillit · July 2016

Man last week I did 3 in a row and on the third shoulder I reloaded the charcoal and forgot to put the setter back in. About three hours later my neighbor just heard me swearing at the ground when I came outside to check the temp and saw it laying on the ground. He was laughing his @$$ off.

Morale of the story. Sometimes drinking and Egging has consequences.