First overnight butt experience

Smokey

I followed Gfw's procesure on his web site and last night at 9:30 I put on a 6.25 lb boston butt. Temp stable at 225* with fire bricks and drip pan.[p]This morning at 6:30, I checked the Egg. Dome temp had fallen to 160*, internal temp 151*. I re-lumped and now temp is stable agein at 275*. Hope all will be ready by lunch![p]I am just a little surprized how easy it has all been![p]Smokey

Nature Boy

Smokey,
Sounds like you be doin good! Might take a while, depending on how much of the 160-170 plateau you already achieved. The temp in your butt could have fallen at 160 dome. Maybe you already got thru part of the plateau. You will probably be having the best lunch ever pretty soon. Yeeeee Ha!!
NB

Smokey

Nature Boy,[p]Its now 10:30 and dome temp is about 280, meat temp 173. The smell is ... well, fantastic! Friends come over at 12:30 and everything is on schedule (Lexington style bbq slaw and all)! [p]I'm really looking forward to your 2 stage brisket at E2K! I have yet to do one, but I have a 5 punder in the freezer just waiting! Thanks for the support!

Tim M

Smokey,[p]I have always said, the hardest part of pulled pork is keeping the fire going. Good eating ahead.[p]Tim

Tim M

Smokey,[p]The temp rises really slow so you might want to bump it up to 300 deg if your in any kind of rush. Its good to let it sit atleast 1 hr before pukking - if only because its hot.[p]Enjoy.[p]Tim

Gfw

Smokey, sounds great - should be a fantastic lunch - leftovers if any can be reheated by placing in plastc bag and microwaving for about 5 minutes at 30% power - or you could just send them to me!

Smokey

Tim M,[p]11:15, dome temp 305* (or so), internal meat temp 186* and I haven't peeked sice re-lumping! Looks like smooth sailing!

Dr. Chicken

Tim M,
My friend, I think you should look at the last post, again!!! :^) :^) :*)[p]Dr. Chicken

Smokey

Gfw,[p]The recipe section of your web site is a great help. Now only soes it have the recipe, but the technique as well and pictures too! Are you going to be able to attend E2K? Love to share more ideas with you!

MW

Smokey, so where is GFW's website... I would like to try this myself...[p]MW

Gfw

MW, click on the link and have fun - you'll also find a link to Tim M's site.

[ul][li]Gfw's BBQ[/ul]

Gfw

Smokey, actually I would love to attend but I wo't be making it this year. However, I will be with you and the others in spirit. Not sure exactly what I'll be making that day, but whatever it is it will go great with a ChiMAY Ale.[p]Tonights meny is Teriyaki Steak and a few Bamboo Shrimp.[p]

Tim M

Dr. Chicken,[p]Why?

Nature Boy

Tim M,
"1 hour before pukking" just might be what Dr. C was referring too!

Nature Boy

Smokey,
That baby done???
Always jealous when someone else is pulling pork besides me!
Sounds like you gonna have some happy guests.
Enjoy!!
See you at the fest.
NB

Dr. Chicken

Nature Boy,
You got it! My warped sense of humor this morning!

Nature Boy

Dr. Chicken,
Well, better to puke before you eat the butt....make more room that way.

Dr. Chicken

Nature Boy,
Especially if its still hot! :^)

Tim M

Nature Boy,[p]Oh great - I just got a couple e-mails and finally reread my post -- I though Chicken meant to reread Smokeys post. I gotta reread my posts before I send them. Sure wish we had one of those new fangled "preview" buttons here.[p]Sorry - I meant Pukking to be Pulling. Someone moved my L and K keys around -- or my dyslexia has moved to my hands.[p]M miT[p]

Tim M

Nature Boy,[p]Bulimic Pulled Pork[p]

Dr. Chicken

Tim M,
I knew there had to be a reason! Yuk! Yuk! :^)