1st Butt - The Pig has landed.

Unknown

Well we did it -*burp*- 1st butt was a success - now I know what all the fuss is about. Even picky teenage daughter loved it. 7.5 lb Boston Butt took 19 hours almost to the minute ( "Southern Succor" rub & slathered with mustard). Hit plateau at 170 degrees, dropped back to 167 at one point, and stayed there a full 3 hrs. before resuming climb. Other than droping to 185 deg. when unattended late last nite/early this morning, egg burned non-stop with no trouble, although at the end I had to open vents prety wide to maintain temp; probably running out of charcoal. Took no special care filling fire box - just filled it up to ring with Tru-Value lump right out of the bag. Will probably take more care next time. Cooking temp right thru plateau was around 230 deg, went to 250/275 after about 180 deg. to speed it up. In addition to the usual ketchup/mustard/bbq sauces I made a batch of "Vaunted Vinegar Sauce" out of "Smoke 'n Spice"; really good, & a switch from the usual tomato base stuff. Now for the clean up - thanx for the help everybody - see ya next time... ERIC

JJ

E.B.,
Piece of cake

Fireball

E.B.,
I like your term "Dark side of the moon" for the plateau. This is just first of many more, and they will become easier if not shorted. All butt are different. I have been know to fill it up almost to the grill. Enjoy the left overs.
Fireball

Tim M

E.B.,[p]Keeping the fire going is the hardest part -- you did wonderfully. Enjoy the results.[p]Tim

Mop

E.B.,That vaunted vinegar sauce is great isn`t it![p]Mop!

Char-Woody

E.B., Yompin Yimminy..we got another graduate..Welcome to the Piggy Butt Trophy room. Glad it was a on the money time, temperature cook. They be the best.
I am playing with various recipes in super P'pork bun making. These dainty bitty commercial buns have to go.
Congrat's...Welcome to the next level..
C~W[p]

Mop

Char-Woody,have you givin those little buns that Ray Basso`s mom (I believe) is now famous for?
They all rave about them...[p]Mop!

Char-Woody

Mop, I had the recipe..and lost it on my harddrive change a few months ago. Its a good one!