It\'s time to go start this butt!

2Fategghead

I have learned a lot in the past eight months thanks to this forum. Thank you all!

I did purchase Ray Lampe's book Dr.BBQ's Big-Time barbecue cook book. That book spells out a lot of cooks and rub's and sauces and for a beginner it helped me out a lot because I only lurked around the forum at first.

I give credit to Grandpas Grubs and the others for helping understand and change the file size of my pic's because I use dialup internet.

I also give credit to thirdeye for his simple but useful thirdhand tool and the wiggle rod also BBQ Guru's CyberQ II.

The fetching of the sacrificial lump and 10 pound butt.



Beginning with a cleaned out large BGE. Note the somewhat new gasket by nomax.



The ceremonial lighting of the sacrificial lump. I used all of the 8.8 pounds of lump in the bag. Later I added hickory chips and chunks for smoke flavor.



Now to prepare the sacrificial butt with Tasty Licks Flyin Swine Pork Rub. I got the sample's from Fred when I made the big purchase. I will put the platesetter in with a foil lined drip pan for easy cleanup.



Now I will be using my some what new CyberQ II and for the first time it will be in ramp mode. I have not used this feature yet and I want to know if there are any suggestions on my settings. Note the starting time of 6:30am to pull off temp in this case 5:30pm Central time (now rest at least 1 hour)

P1 = 250* and cliped to the dome later I cliped it to the meat probe because that is what the temp is at the meat.

F1 = 165* then pulled and foiled with apple juice and the meat probe is pushed back into the middle of the butt then change F1 to
F1 = 203*

for this cook I don't use the next three settings
P1 hold = 180*
Timer1 = 00:00
Time out1 = hold

Alarms1 = on
Ramp1 = on
Lid1 open = on
The pit viper 10 cfm is open 1/3



This is where I set the daisy wheel for this cook it is barely open I guess you could stick a tooth pick in the crack. For use with the controler ie CyberQ II.



I decided to put some smoke in this cook.(I forgot)



I just spoke with Bob at BBQ Guru and I am going with pulling the butt off at 165* and wraping it in foil and adding 1/2-1 cup of apple juice. Then reinserting the meat probe until the meat reaches 200*-205* like Misippi Egger has suggested then it's ready to rap in a towels and a cooler for 1 to 4 hours or set out and let cool so you can pull the meat asap. I need to remember to be very careful not to spill the hot apple juice when I pull the butt off again.



Pull the meat at 200* and becareful not to spill and line the cooler with towels and let it rest for 1 to 4 hours. Time 5:30pm (ok I rushed it a little bit 195* because we want it to rest an hour so we can eat at a reasonable time)



I had a long day and now it is time to shred or chop and eat. We had sweet potato's with this nice meal.
All went well and I'm happy with the results! Eat well! For leftovers you can add some apple juice or coke for moisture.






Tim

smoky b

Lookin' good so far! I just missed out on a .99/lb butt sale at my favorite market last weekend. I will be looking for progress pics!

mikeb6109

Tim you are looking good can't wait to see the final pics!!

Crimsongator

Then you also missed a 0.89 sale at your second favorite market.

2Fategghead

Thanks all. Maybe it has to many pic's and to much detail but it is my post.
Tim

DrZaius

Great Pics. I can't wait for the rest. GOOD JOB

loco_engr

Great post!

Misippi Egger

Tim, several people on here pull their butts with an internal temp of 195* and that's what i did on my first ones. The meat around the bone didn't pull and had to be chopped.

I have since cooked all butts to 200-205* internal and have been MUCH happier with the pulling. The bone almost comes out on it's own. :woohoo:

Just my personal opinion.

Looking forward to your finished pics.

2Fategghead

Clark, :ermm: Thank you and I have a question. Would I let it get 200*-205* before I pull it off if I wrap in foil and towels for a certian amount of time? Or not wrap and rest? Can you elaberate I am hard headed. Thank you. :huh:
Tim

DrZaius

I pretty much adjust my start time to allow me to pull at 180-190 then I wrap and cooler them for another couple of hours. To me it is the best. Now Vidalia1 just recently did a butt at I think 375* that I think turned out well. Maybe he will chime in.

Grandpas Grub

 
Nice post Tim, thanks for sharing the pictures. Looks like you are going to have a great cook.

Kent

Misippi Egger

Tim, I think it depends on your plans and when the butt gets done. I have pull them at 200*, let it rest uncovered on the counter until it was cool enough to pull by hand. I have also needed to keep it warm to take to an event, so I wrapped it in towels, put in a cooler for a couple of hours, got to the event, let it cool (too hot to pull still!), then pulled and served. I personally could tell no difference in the served dish. It is ALWAYS fantastic ! :woohoo: :woohoo:

2Fategghead

Clark,
Thanks for your help.
Tim

2Fategghead

SmokyB,
Thank you.
Tim

2Fategghead

Thanks Mike.
Tim