Butt guy.

pgprescott

Just put a butt on the egg. Some hickory chunks and cherry chips. Party q  has it humming along at 225 dome. Mustard slurry rub and Bad Byrons on the Boston butt. I'll keep you posted. 

SGH

As always, will be standing by for the finale my friend.  

theyolksonyou

Reminds me, I'm outta pork. Try to keep some pp in the freezer. 

Looking forward to your finish. 

SmokingPiney

I can already imagine what your back yard smells like, @pgprescott.  

pgprescott

Update: bumped pit up to 275 after the photo. Here it is at 169 IT. 

pgprescott

Ok. Took it off and pulled it. Ready for work Monday. I will reheat it in the crock pot with Coca Cola (gasp). They'll eat it and like it!!!!

SGH

Looks like a first round knockout to me brother. Awesome job.  

pgprescott

SGH said:

Looks like a first round knockout to me brother. Awesome job.  

Thanks Scottie. Finishing up a bridge project. Guys need a little lunch incentive. 

SGH

pgprescott said:

 Finishing up a bridge project. Guys need a little lunch incentive. 

The pork should do the trick. If I may be nosy, which bridge are y'all working on?

pgprescott

SGH said:

pgprescott said:

 Finishing up a bridge project. Guys need a little lunch incentive. 

The pork should do the trick. If I may be nosy, which bridge are y'all working on?

Oh it's just a little state bridge in Illinois. Nothing too impressive. Steel beams and poured deck. State route 40 over the Hennepin Canal. It has been a pita due to overhead power lines and a 67 degree skew. Also the consultant that designed the reconstruction had a major flaw in the south abutment which has resulted in a major delay. It's a two stage project that was to be complete last week, but we will just get the first stage done and have to complete it next year. They shut us down around these parts due to weather.  I'm looking forward to the next few months being a
little slow if you know what I mean. From your posts you know more about being busy than I do. 

nathanenderle

Can I ask how much coke your adding per lb of butt?

pgprescott

This butt was a bit dry so I will add couple cans. I am simmering it for a while as it heats. I don't think you can go wrong. Add a can and if you need more add another. It just adds moisture. Maybe a hint of sweet. 

nathanenderle

Thanks!

JohnnyTarheel

PP had to beat.... Looks great and your guys will enjoy!

Robo2015

How do you like using that party q? Butt looked great, awesome job

pgprescott

Robo2015 said:

How do you like using that party q? Butt looked great, awesome job

Thanks @Robo2015. I love the party q in conjunction with my maverick two probe remote thermometer. I also have a dx2 which is great, but as the weather gets colder, I reach for the party q and maverick so I can sit inside and monitor the pit and meat. I suppose the new flame boss 200 is even better and the cyber q, but I already had the dual probe thermo and it struck me that it does virtually the same thing for me. Certainly not to imply it is the same, but for my purposes, it foots the bill. The cyber and FB200 are step ups in versatility for sure 

Jeepster47

I have to laugh when reading your Party Q "why I used it" post.  I wondered why you would use the Party Q when you have access to more powerful controllers.  Decided that the Party Q and Maverick combo does the trick and you don't need a power cord out to the back corner of your patio.  But, I missed the point about "using up" what you've already got.

My dx2 hasn't been used since the FB200 arrived ... it's relegated to backup or second egg status.  The Maverick only gets used now as a stand alone unit for monitoring meat temps.  Have got to convince you to trying one out.

What's your opinion on the probe tree?

pgprescott

Jeepster47 said:

I have to laugh when reading your Party Q "why I used it" post.  I wondered why you would use the Party Q when you have access to more powerful controllers.  Decided that the Party Q and Maverick combo does the trick and you don't need a power cord out to the back corner of your patio.  But, I missed the point about "using up" what you've already got.

My dx2 hasn't been used since the FB200 arrived ... it's relegated to backup or second egg status.  The Maverick only gets used now as a stand alone unit for monitoring meat temps.  Have got to convince you to trying one out.

What's your opinion on the probe tree?

You know Tom, it just struck me that we have sold a ton of the dual probes over the years and guys could really expand their capabilities at a pretty reasonable price. That was the impetus behind the original move. I wanted to use it first hand.
   I use my dx when cooking two low and slows. One of these days I'm gonna break out a FB 200. I do have a couple outlets adjacent to the egg that I installed when I put the patio in a few years ago.
  I like the probe tree. I'm kinda different in that I like to monitor the grate temp. Also my setup uses two pit probes due to the redundancy of the two units working in conjunction. I guess I could run one of them up in the thermo hole, but why? If it ain't broke don't fix it. 

Jeepster47

pgprescott said:

Jeepster47 said:

What's your opinion on the probe tree?

...   I like the probe tree. I'm kinda different in that I like to monitor the grate temp. Also my setup uses two pit probes due to the redundancy of the two units working in conjunction. I guess I could run one of them up in the thermo hole, but why? If it ain't broke don't fix it. 

Oh please, don't go over to the dark side and become a domer.  It's important to know what's going on at the meat ... not at some arbitrary, convenient location for the factory to drill a hole in the ceramic.  Dome temps are probably just Weber and the gasser crowd carry overs ... kind of like parts of an ancient religion get carried over through the ages.

I thought the probe tree was a gimmick until I tried one.  I know that aluminum foil or a lemon will work, but the probe tree is slick.  One negative I've run into with it is that the stainless shaft is long enough to sometimes cause interference problems with multiple grills on the AR rig.  I found some 4mm stainless rod in my "this is too good to throw away stash" and cut a 2" piece to use when the OEM shaft interferes ... problem solved.

pgprescott

Jeepster47 said:

pgprescott said:

Jeepster47 said:

What's your opinion on the probe tree?

...   I like the probe tree. I'm kinda different in that I like to monitor the grate temp. Also my setup uses two pit probes due to the redundancy of the two units working in conjunction. I guess I could run one of them up in the thermo hole, but why? If it ain't broke don't fix it. 

Oh please, don't go over to the dark side and become a domer.  It's important to know what's going on at the meat ... not at some arbitrary, convenient location for the factory to drill a hole in the ceramic.  Dome temps are probably just Weber and the gasser crowd carry overs ... kind of like parts of an ancient religion get carried over through the ages.

I thought the probe tree was a gimmick until I tried one.  I know that aluminum foil or a lemon will work, but the probe tree is slick.  One negative I've run into with it is that the stainless shaft is long enough to sometimes cause interference problems with multiple grills on the AR rig.  I found some 4mm stainless rod in my "this is too good to throw away stash" and cut a 2" piece to use when the OEM shaft interferes ... problem solved.

Don't worry, it just makes sense to me that I monitor the proximity of the protein. We are in the minority for sure. It is as you describe.
  Custom probe tree, cool. It's easy to install/move as well. I use it for every controlled cook.