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First "long & slow" cook

docrjh
docrjh Posts: 21
edited November -1 in EggHead Forum
3364449523232%7Ffp6%3A%3Dwp%3E2328%3D525%3D4%3A4%3Dxroqdf%3E2323362895774wp1lsi
<p />I'm trying to do a photo of this. Did my first 7.5# Pork butt. Took 18 hours. This is a "before" shot.
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Comments

  • docrjh
    docrjh Posts: 21
    3364449523232%7Ffp6%3A%3Dot%3E2328%3D525%3D4%3A4%3Dxroqdf%3E2323362895774ot1lsi
    <p />Wow, thats small! Guess I linked the thumbnail. Try this.

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  • docrjh
    docrjh Posts: 21
    Ok, Here's the "after" version. We ate all but 1/2 lb. of pull! Thanks Elder Ward![p]docrjh
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  • docrjh
    docrjh Posts: 21
    3364449523232%7Ffp6%3A%3Dot%3E2328%3D525%3D4%3A4%3Dxroqdf%3E2323362895775ot1lsi
    <p />Ok, I'm getting the hang of this. Sorry for the empty pic posts.[p]docrjh[p]
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  • Earl
    Earl Posts: 468
    docrjh,
    Nice looking roast. You did not tell us at what temp & what time you started to cook, also did you use any wood for added smoke.[p]Earl
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  • docrjh
    docrjh Posts: 21
    Earl,
    I started this blade-in roast at 11 pm last nite and I was somewhat concerned as the wind was whipping pretty good. I thought the temp had stabilized at 220 or so. When I woke at 2 am it was dead calm out and the temp was 350. I don't know how long it had been that way but I was able to get it back down. It huffed along real well today until about 4 pm when I open the vents again to finish it off. I did use one piece of hickory in center of the started fire, a little larger than a golf ball. I could use more next time for sure. The pull was tender and moist (and well received, I might add, as we had 6 extra guests tonight).[p]Regards,
    docrjh

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