26 hours 8 minutes later....

Cornbread Willy · May 2003

Thanks to all of you who responded to my questions yesterday regarding my slow butt. This was not my first one, and I honestly can't tell you why it took so long this time. Internal temp dropped 20 degrees when the fire went out in the early morning hours, and it took me almost 5 hours to make up that temperature. Weird - all my thermometers check out perfect in the boiling water test. At one point yesterday, the internal was stuck at 176 for about an hour and a half. I moved the polder probe and hit 192 immediately. Not sure what that was all about. Anyway, buzzer went off shortly after 5 - I took him off, wrapped in foil and towels, put in cooler etc and we were eating at 6:30. Delicious, not the least bit dry (I should mention that at hour 21 I tented the butt with foil) - company came over and raved and raved about how good it was. I guess the lesson here is to just be flexible about when you eat.[p]Pulled pork enchiladas tonight. Yum.

Tim M · May 2003

Cornbread Willy,
"I guess the lesson here is to just be flexible about when you eat."[p]
Yes sir, that is something you need to learn to do with meals that take more than an hour or so since things vary a lot. It is hard sometimes when guests come or you have a time-line you are working with.[p]Tim

Chubby · May 2003

Cornbread Willy,[p]I too would like to add my congratulations on putting that "Butt" in the "win colum"!!
I was right there with you vicariously....and periodiclly checked on you throught the day....
I must admit...any lionger and I was afraid we'd have to bring in a "Closer" from the Bullpen to get you through the final inning!! (large smile thinge)[p]Have a great day...[p]Chubby

Mike in MN · May 2003

Cornbread Willy,
Glad to hear it all worked out.[p]Next time with a group, there is that option to cook PP the day before...You KNOW it's still good on day 2-??[p]Mike in MN

26 hours 8 minutes later....

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