Are you looking at my butt?

King-O-Coals

<p />This little piggy took it's sweet time. It took 27.5 hours before the internal would get to 200. I started this cook yesterday at 3pm. Took it off this evening at 6:30pm. The coals cooled to 125 this morning, but the butt maintained. I kept kicking it up a notch until the dome got to 350. This was a 9 pounder and I guess it just takes time to get it hot all the way into the middle. Well this picture ain't deceiving. This may have been my best butt yet. That's a salad with everything except the kitchen sink, spinach, whole wheat mini-biscuits, and a mighty nice pig. And yes,,,,, I ate the whole plate full. burrrrp!

Cornfed

King-O-Coals,[p]That is a picture of beauty! Excellent work! The best thing about that is I bet the taste was even better than the amazing presentation![p]Cornfed

Nature Boy

King-O-Coals,
Whoahh there! Nice job.
I can bet money that I would need some sort of ramming device to get that plateful in my belly!! I have a couple of buddies that might be able to hang with you, but not me. That is some serious eatin there mister![p]That is how I like pulled pork...in big chunks.
Wow. That is some groceries.[p]NB

Dr. Chicken

King-O-Coals,
Nice lookin' butt! You really know how to eat! Mighty fine! Mighty fine![p]Dr. Chicken

sprinter

King-O-Coals,[p]I printed the picture off and ate it, and gotta tell ya, even the picture tasted good. Awesome Butt KOC, thanks for the pics. I have a Brisket planned for the weekend upcoming and this has got me really psyched. Congrats. I guess you're done eating for the whole week now?][p]Troy

Nature Boy

sprinter,
How do you plan on seasoning and cooking that chunk-o-chest??
Hearing of briskets going on eggs creates an overwhelming urge to join the fun.[p]You are in for a treat.
NB

YB

King-O-Coals,
That is a great looking meal.
YB

bdavidson

King-O-Coals,
That's one nice looking butt! (Salad aint too bad either!)

Dave

King-O-Coals,
Totally awesome. I am tripping over myself to get started to cook and smoke like you pros!!

sprinter

Nature Boy,[p]Not 100% certain yet NB, still in the planning phase of this weekends cook. Any good ideas will be appreciated and I'll let you know what the final decision is.[p]Troy

King-O-Coals

Dave, I appreciate your appreciation. Pros? Ha! Just read our results as we stumble through the hallway of perfection. (Man this is a long hallway) We get lucky sometimes,, but we also have little setbacks too. Things like too much heat for too long,, indirect heat or direct heat,, too little heat,, fire goes out in the middle of the night during one of them 20 hour butt cooks.. This ain't no exact science,, but it's close enough for Government work. And the little setbacks are delicious too.. Jump on in

King-O-Coals

sprinter, I was still full this morning. My dog's favorite thing for me to cook is Boston Butt. She just loves the big blade bone and the fat trimmings. She was also still full this morning. She wouldn't even get up and come greet me. She just sat on her bed mat and smiled. I think tonight I will have leftover ribs. Tomorrow night,, delux pulled pork samies.

Unknown

Rather than trying to comment to each of you,, let me say thanks for the kind words you guys offered. This was one of those "successes" that makes one feel like a pro, that Dave refered to. The last three butts I cooked,, my wife always said "it's good,, but your first one was the best". After yesterday,, she calls me SIR.

Nature Boy

sprinter,
The meat itself has a lot of flavor. If you don't go with a marinade, a mustard slater is very nice. Put the rub on pretty thick. Elder's cumin/chili powder rub goes nicely, but be creative. Mustard makes for a nice "bark" crust. [p]You know all the other stuff I suppose, most importantly giving it plenty of time (allow 2.75 hours pound). If it is done early, it can be wrapped in foil, and put in a warm cooler...and still be steaming hot after 3 hours.[p]I am doing one tomorrow for the camping trip. 250 dome, indirect over water/beer.[p]Have fun!
NB