Couple firsts...

Wolfpack

Made my first ABT's tonight-

Cut peppers in half and stuffed with mixture of neese's hot sausage and cream cheese, then topped with shredded cheddar and wrapped in bacon. Cooked indirect 300F for almost 2 1/2 hours. Bacon still wasn't as crispy as I wanted but this was one of the first dishes my wife couldn't say enough about. This one is a keeper.

So since I had the indirect setup- I dropped the temp to 225F and put on my first Boston butt. I covered in mustard and Byron's butt rub and put on cap down. No injection and no braising liquid... Put on at 10pm and shoulder was 7.5 lbs- shooting for lunch tomorrow.

Temp is steady at 317 for the last hour...

Will post some pics tomorrow once I figure out how.

Wolfpack

Temperature had been good up til 3:45am but when I woke up at 5am to check, the grate temp was down to 190... I have opened up the vents to try to bring up temp... Will see what happens.

lousubcap

@ Wolfpack-going indirect at 300*F for 2+hrs will consume a good bit of lump. If you didn't reload you may run out before you get to the finish-line with the butt.  Hope I'm wrong here-enjoy the journey; always a learning experience.

BTW-I do ABT's raised grid direct around 350-375*F and they finish (bacon crispy) in an hour or less-just a different approach-FWIW-

Wolfpack

thanks- i have the same worry about the lump.  if i have to add more is the shoulder going to be okay (wrap in foil?)

BBQMaven

preheat your oven to lowest setting, wrap in foil, and put inside oven while you rebuild the fire. 

Wolfpack

Here are the pictures... ABT's, my grill helper, and the butt with rub...

got grill going again by opening vents wide open for a little while.

Pork now has internal temp of 187 and grill is at 240...

Hi54putty

Yes. No problem other than the hassle of doing it.

allitnils

This might sound like a ridiculous question I'm sure, but.. What's an ABT?

Duganboy

.@allitnils that is Q slang for Atomic Buffalo Turd.  Stuffed jalapeno peppers wrapped in bacon

stike

300 wont use significantly more charcoal than 250. 300 is still a low fire and 2 hours is nothing. How full was the egg to begin with?

Wolfpack

Up to the top of the fire ring. Pork is now at 194 and grid temp is 243. Looks like I should be okay on lump.

What temp do you all think is best to pull off?

lousubcap

Looks like a bone-in shoulder-for me the best "done" indicator is when the bone pulls clean...somewhere in the 190-205 range.  Glad you were able to ride it out with your lump load.

BYS1981

I do ABTs at 400 indirect and bacon gets nice and crispy after about 30 minutes.

Brownie

Looking good wolfpack! How are you making out?

Wolfpack

When I opened to check a few other spots with thermapen there were some spots that were only 185. Lump did basically run out so I have it in the oven at 225. Not how I wanted to finish it but it looks and smells great.

Will let you know after I pull it...

allitnils

.@allitnils that is Q slang for Atomic Buffalo Turd.  Stuffed jalapeno peppers wrapped in bacon

Heh, thanks.. Good thing it goes by its acronym. :P