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3 butts - insane fuel efficiency

CanuggheadCanugghead Posts: 4,536
edited 12:27AM in EggHead Forum
Last weekend I cooked 3x 8.5lb butts...put two on main grid and one on top (touching) with a second grid between them. I built the lump to an inch below the top of fire ring using classic Elder Ward technique. Since the cook started way too early I decided to go real low at 225'ish dome. The temp was subsequently bumped to 250, then 275 for the home stretch. Total cook time was approximately 28.5 hours. No Guru nor Stoker, just Maverick ET-73C. The last (top) one was pulled more than two hours after the first two.

It was astonishing how much lump was left after the marathon cook. By the way, it's the Argentinian Le Gourmet Classique lump. This photo was taken AFTER I stirred down the lump to remove any 'gaps'...
Gary
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canuckland
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Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Keeps the bones for Bean Soup.
    R&J
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  • CanuggheadCanugghead Posts: 4,536
    R&J, thanks but too late! I should find a recipe for that next time.
    Gary
    canuckland
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  • popagar0popagar0 Posts: 136
    what kind of lump did you use? great job on your cook.
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  • Grand Oeuf VertGrand Oeuf Vert Posts: 1,628
    Hey Gary,
    Where did you get those Butts. Everytime I ask for a Butt, I get a shoulder. (Highland Packers). Apparently, I got a Picnic Shoulder on tonight when I thought I bought a Butt. I'm a bit confused.
    Nice job on the cook BTW.
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  • CanuggheadCanugghead Posts: 4,536
    Thanks, it's Argentinian lump. A Canadian distributor packages and imports it, not sure if it's available in the U.S.
    http://www.bbqs.com/argentinian-lump-charcoal-p-178.html
    http://greatcharcoal.com/lump.html
    canuckland
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  • reelgemreelgem Posts: 4,256
    Great job!! Looks absolutely beautiful. Great pics! What rub did you use on them?
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  • CanuggheadCanugghead Posts: 4,536
    Tim, picnic shoulder can be pulled too but I find it drier than 'true' butt :woohoo: I got mine from a local Oriental supermarket in Toronto. They are usually cut into 4-lb pieces that are too small, I have to ask one of many meat handlers behind the counter for a 'double' size (by the way, it's luck of the draw whether you get a cooperative salesman in an ethnic place :evil: ). I usually pay around 1.69 a pound, last week it was on sale for 1.19 but I did even better, the fellow charged me 95 cents a pound because he was too busy to trim off excess fat...I ended up buying three instead of one :woohoo:
    canuckland
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  • CanuggheadCanugghead Posts: 4,536
    Thanks Ann. I simply coated with yellow mustard, followed by the popular Elder Ward rub. (too lazy to inject or marinate :woohoo: )
    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=114#rubs
    Gary
    canuckland
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  • Rolling EggRolling Egg Posts: 1,995
    Nice looking cook. Great pics too. I love seeing those bones come out so clean. Happy Egging!
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  • CanuggheadCanugghead Posts: 4,536
    Thanks.
    canuckland
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  • BigGreenDawgBigGreenDawg Posts: 327
    That's amazing, makes me want to try that rub. So do you raise the temp like that to kinda' plow through the plateau or for other reasons?
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  • CanuggheadCanugghead Posts: 4,536
    Mark, the first 20 hours were at 225 dome because I was afraid of them finishing too early. Should have cranked up sooner because the first butt could've used a longer rest in the dry cooler. I let the 2nd and 3rd stayed longer before pulling and vacuum sealing for freezing.
    Gary
    canuckland
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  • CanuggheadCanugghead Posts: 4,536
    Tim, take a look at this link...
    http://www.themeatsource.com/porkroast.html
    Next time, ask for shoulder blade roast or show the butcher the picture.
    Gary
    canuckland
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