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9lb. Cherry Butt

stemc33
stemc33 Posts: 3,567
in Pork
9lb. Boston Butt on at 0130 MST.
Temp at 270° dome.
Rubbed with mustard and seasoned with BGE Down and Dizzy.
Fat cap down.
Ran out of apple chunks so I'm using cherry and a little bit of pecan for smoke.
imageimageimage
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
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Comments

  • Dobie
    Dobie Posts: 3,449
    Lookin good from here, hows it coming along?
    Jacksonville FL
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  • stemc33
    stemc33 Posts: 3,567
    Dobie said:

    Lookin good from here, hows it coming along?

    @Dobie‌, sitting at about 190° at 1230 MST. Bone is still locked in and probes with some resistance. Looks great. Dinner is at 1800 so all is good. The egg creeped up to 290° while I was sleeping. I just closed the vents some so I can keep it in the egg longer. Regardless, I've FTC'd for about 6 hours previously in a cheap cooler and could of gone longer.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Looking good @stemc33‌
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • stemc33
    stemc33 Posts: 3,567
    tarheelmatt said:

    Looking good @stemc33‌

    Thanks. I took it off about an hour ago. No pics because I was trying to keep the foil from flying away. Probably should of just put it on a platter and wrapped in the house. I'll try to get some when I pull it at the community get together. Don't want them to think I'm a weirdo taking pictures of food though. My coworkers already think I'm a little off kilter due to food pics, probably should play it safe with the neighbors.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Dobie
    Dobie Posts: 3,449
    Food pic weirdo here requesting pics >:)
    Jacksonville FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I'm not egging today. Doing some projects around the house today and tomorrow. I'm with @Dobie‌ pics please so we can bask in their glory. The next Boston Butt I smoke I'm wanting to attempt to slice/chunk vs pull.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • stemc33
    stemc33 Posts: 3,567
    Sorry @dobie and @NPHuskerFL‌, tonight was an epic pic fail. My wife stopped me after taking the first pic of the $4.00 cooler and told me no pictures tonight. I told her I needed to document my cook but she wasn't having it.
    Everything came out great. Pretty impressed with the $4.00 cooler. The butt sat in the cooler for more than 4 hours and the meat temp was in the 167-172° range and steaming when pulled. My son took my cooler so I picked up the cheapo styrofoam to get by for now. At least I got a shot of the cooler. image
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,883
    Glad that it turned out brother stem. Enjoy.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • butert
    butert Posts: 202
    How come you cooked with the fat cap down instead of fat cap up?
    Cooking on a XL BGE from Allendale, Mi.
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  • stemc33
    stemc33 Posts: 3,567
    @butert‌, the last two I've cooked went fat-cap down. Seems like it's always a controversy of up or down. I always went up and thought I should try a few down to compare. I need to do a few more, but this is what I noticed with the last two:
    No difference in moisture.
    The butt lifts off the grid easier without losing bark.
    I use wolf claws to remove and shred. Going fat down means that when i lift the butt off the grate the fat is down and when it's shredded all the good stuff is at the top. No filtering through fat.
    The bark is better.
    I definitely will be going fat down for the next few to see if the results are the same.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • butert
    butert Posts: 202
    Good point!  I have never thought of it that way.  I always heard fat cap up but I will try it fat cap down the next time. 

    Thanks for the info GO Pokes!
    Cooking on a XL BGE from Allendale, Mi.
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  • tcracing
    tcracing Posts: 378
    Always do mine fat cap down.
    George Foreman? Who? 
    Tim C. Panama City, Fl. 
    Large, Minimax-soon
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