Don't be afraid of the bark

Petunia

We invited friends over for pulled pork yesterday. About an eight pound butt. Started the fire around ten o'clock Wednesday night. Used the 12-4-8 method and had a good fire going. Put in apple chunks, hooked up the DigiQ, and finally got the meat on at 11. To bed at midnight and up at 4. The meat was 193!! Checked it again at 7 and was up to 197. By 8:30 it said stick a fork in me, I am done. Our company wasn't due until noon so I took the forum's advice and foiled it, wrapped it in towels, and put it in a cooler. When it was time for the big reveal I told them this isn't burnt. Don't fear the bark. Well everyone had seconds so I guess it was a success. Sorry no pics. We were too busy chowing down.
That is the fastest we have ever had a butt cook. I had the DigiQ set for 256 but with the good fire we had going it would sometimes creep up into the 260/270 range.

Misippi Egger

Where did you have the pit probe on the DigiQ?

If it was at the grid level, try it at about 225* next time and it will cook more like 1.5 -2 hr. per lb. If you had it measuring the dome temp, then it sounds like you experienced the occasional "turbo butt".

Either way, you can see that a butt cook is VERY forgiving and your guests enjoyed a wonderful meal! :woohoo:

The Naked Whiz

I wonder if they had the meat probe touching the bone. It is hard to believe that in 3 hours, the internal temp only went from 193 to 197.

Bordello

Have to agree, something does not sound right but I'm glad they had a good meal either way.

Hope all is good with you Doug.

Cheers,
Bordello

Grandpas Grub

Petunia wrote:

... DigiQ set for 256 but with the good fire we had going it would sometimes creep up into the 260/270 range.

Close the blower shutter down more than it was for this cook. As long as you don't open the dome the q2 should/will hold the egg close to rock solid through the entire cook.

GG