First Butt Cook concluded

Hi all,

As with pretty much everything I do, I rarely go small. This is my first low and slow involving 3 butts between 8 and 9 pounds.



Rubbed and ready for the grill, (forgot the mustard for the binder)



19 1/2 hours later,



They look awesome, and I am happy that they are finally done.

Double AF and let rest for 2 hours before pulling. First butt on the unwrap.



Finished product



Started with about 28lbs, and finished up with about 13 or so. Had some temp issues during the cook, but only got woke up one time by the Maverick on a high temp alarm. Had the limits set on 280 and 200. Figured I would be safe with those parameters. These seemed to have two plateaus. One in the 160's and another in the 180's. Had my meat probe in the wrong place on the butt, it was above the "Y" bone, rather than in the big eye shaped muscle that lies along the flat side of the bone.

When I pulled them, a couple of hunks stuck to the grill giving me the opportunity to sample my work. Dry, but chewy and tasty. Wasn't real happy with that, and figure that I had screwed up the cook, ending with dry, shredded wheat pork. But after the rest, and starting to pull the meat, I was happily surprised to find, succulent juicy meat.

I also now know, that the BGE Dome thermo is garbage. Sometimes it would read the correct temps and more often would be way below what the temps of the Maverick were telling me. I had the Maverick probe dropped down thru one of the openings of the DFMT. I had calibrated the dome thermo before lighting the grill and was confident the temp was correct when I started.

All in all, I don't think it was a bad cook, and something I will be doing again in a few weeks after we clean up all the frozen leftovers. Next up, big brisket flat. :evil:

Thanks for looking at my long winded post.

Roger