23 hours later . . . HEAVEN

TRex

<p />I finally pulled the 9 lb butt at an internal of 195, which was at the 23 hour mark, taking into consideration that my fire also went out at hour 20, but I caught it immediately and only lost 2 degrees on the internal temp. After restabilizing the Guru with a new fire at 250 dome, it only took three more hours to get from 174 to 195.[p][p]Pulled pork sandwiches for the next couple of days - mmmmmmmmm. This butt was easily the best I've done so far, and what really surprised me is that my wife, who is always skeptical of large hunks of dead hog, absolutely LOVED it![p]I think next time I'll set the Guru for a dome temp of maybe 240 or so, and I'll also use more lump.[p]Thanks to all who gave me mid-cook advice and encouragement.[p]Full and happy,[p]TRex

Chef Wil

TRex,
gotta give it to ya, thats one of the prettiest pics I have ever seen. I bet your tongue was happy !!!
Great Job.

Borders

TRex, a picture is worth a thousand words. Nice cook.
Scott

Chubby

TRex,[p]You are a cold and cruel man.... Jason Faulkner!![p]Now...send me some Sammiches!![p]Evans

TRex

Chef Wil,[p]Affirmative. Tongue and tummy very satisfied. Brought two bags to work today to share with coworkers. Most of these Texas folk don't know what East Coast BBQ is. Time to do some teachin'.[p]Cheers,[p]TRex

TRex

Hey, Evans, since you're going to purchase a Large in May, I have to also recommend that you use that opportunity to buy one of these Pit Minders. Man, they're handy. Heck, maybe you'll even when one in the raffle.[p]TRex

Mark Backer

egghead2004,[p]Tough and busy morning at the office. After I gorge myself on italian before our company meeting at noon where they'll probably tell us they're selling the company, then I'll hit the ground running...[p]