19 hrs. for 8# butts

FlaPoolman · July 2008

A lot of first's for this one but the best we have had. Started the butts at 10:00 last night . hit the plateau at 150 internal and held for 3 hours. Never had one let alone both plateau that low. Had dual controls for meat and temp and both were within 1 or 2 degrees. These really barked out nice and were probabaly the best out of all the butts we've cooked.

Ready to pull at 17 hours and 195 internal temp.

cooler'd one and ready to pull this one. Lots of bark for the beans.

Pulled,, These were the best we've had and no idea why they took so long to get to temp.

Jeffersonian · July 2008

Good looking pork, Pat. I did four six-pounders over the Fourth holiday and they took almost as long, per-pound, as yours. Never had them go so long, but they definitely seemed to be better for the long cook.

"Sparky" · July 2008

Looks great Pat.I bet you got some happy neighbors :woohoo:

Buster Dog BBQ · July 2008

Those look pretty good. Must be something with the butts. Last weekend I did 2 eight pounders and it took a lot longer than I wanted. Talked to some other people and they had similar results.

vidalia1 · July 2008

Save me a sandwich and some beans...I will be over in a few...hours...boy those look good... :silly:

Little Steven · July 2008

Pat,

Awesome. Bark is amazing.

Steve

ric3677 · July 2008

Great looking butts...I will be doing 4 on the 9th of August...hope mine turn out as good as yours.

Rickyd

East Cobb Eggy · July 2008

Very nice bark.

What did you use to regulate the temp?

Greg

JLOCKHART29 · July 2008

Nice Pat!! I'm threw with big butts. From now on I'll stick with the small, firm ones.

Two small butts beat one big one any day. More surface area for the bark to develope and we all know that's where the flavor is. If you remember this spring I made a jerk injection and really didn't do much to ramp up the flavor but the smaller butts with a good stiff rub really give more flavor.

BamaFan · July 2008

Great job Sir. Patience pays off every time.

Bacchus · July 2008

Eggscellent.

I am 12 hours in to a Butt cook, 2ea 8.5lb-ers.

BamaFan · July 2008

Let us know how they turn out.

FlaPoolman · July 2008

DigiQ with backups

FlaPoolman · July 2008

Gotta be careful around here. If I say small butt the wife Knows I'm not talking abut her. :woohoo:

FlaPoolman · July 2008

Thanks Bama. The times were weird but the result was worth the wait.

FlaPoolman · July 2008

Thats usually a 12 to 16 hour cook but like waiting for the wife to get dressed to go out, it's done when it's done :S :S

BamaBackdraft · July 2008

Was wondering if you had a temp probe a grill level? Doing a butt since 10 last night and dome and thermapen reading 250 and grill level probe reading 220-215.

19 hrs. for 8# butts

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