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Bone in Butt

YukonRon
YukonRon Posts: 17,261
edited September 2015 in EggHead Forum
Started at 11:00 last night. 14.5 hours in at 225F pit, 250F dome. IT at 188F. Struggling to get out of the stall. I bribed it for 48 hours in molasses, pickling salt, and water. Smeared with peach preserves then my dry rub. Smoking with peach and pecan.
estimated a 3:30 P.M. finish.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • blasting
    blasting Posts: 6,262
    edited September 2015
    Ron, the peach preserves has me on the edge of my seat.  Can't wait to hear how it turns out.
    Phoenix 
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  • YukonRon
    YukonRon Posts: 17,261
    blasting said:
    Ron, the peach preserves has me on the edge of my seat.  Can't wait to hear how it turns out.

    Will do, in a stall now. 189F IT, 16 hours in pit at 225F.
    This is how it looked after the brining, with the dry rub over the peach
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    190F IT, bad math. I am 17 hours into the cook as of right now!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    I hate cyphering when I am drinking. Too many distractions. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    191F!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    192F!!!!!!!!!! :D
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    BIB IS FORCING ITS WAY TO 195-200F IT.!!!!!!!!!!'
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Gotta tell ya.....it ain't fancy, but the DigiQ DX2 with the pit viper is solid. Absolutely performed like a champ, all night and all day! Low tech, plug in and no blue tooth, but outstanding temp control throughout this cook going into its 18th hour at 225F. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    edited September 2015
    Going to do potato salad, cole slaw and deviled eggs with the pulled pork.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    PERFECT! Pecan chunk just started smoking!!!!!!!192-193F!!!!!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • nutshellml
    nutshellml Posts: 167
    How big was the butt?  I'm doing one tonight. 
    Northern Jersey
    XL BGE  |  MiniMax
    XL Adjustable Rig Combo  |  CyberQ  |  Thermoworks Singal/Billows |  Maverick 733
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  • YukonRon
    YukonRon Posts: 17,261
    8nutshellml said:
    How big was the butt?  I'm doing one tonight. 
    8.4 pounds after removing fat cap.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Carolina Q
    Carolina Q Posts: 14,831
    Yeah, I don't use it as often as I used to, but the DigiQ is perfect! No need for or interest in wifi at all.

    I've never brined (or bribed :) ) a butt before and with my sodium restrictions, I guess I never will. But that peach "rub" sounds real interesting!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • YukonRon
    YukonRon Posts: 17,261
    Carolina Q said:
    Yeah, I don't use it as often as I used to, but the DigiQ is perfect! No need for or interest in wifi at all.

    I've never brined (or bribed :) ) a butt before and with my sodium restrictions, I guess I never will. But that peach "rub" sounds real interesting!
    Bribed! Am I an idmofo or what? LOL!
    Had peach preserves as a base, followed by a dry rub at a pig roast last week. UN FREAKING REAL how awesome that turned out. The chef took regular BBQ sauce and mixed peach preserves into it, it was spectacular. 
    Will advise on rwsta later tonight.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    193F
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Coming out of the stall like a thoroughbred breaking from the gate at the Derby!!!!!193-194F!!!!!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    101F outside today with RH at 51% should anyone care, and I am sitting next to my BGE, rocking at 225F. Life is soooo good.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Solid 194F now, 18 hours@225F.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    This is like listening to a game on the radio! By the way, I have a 7.5 lb butt that just came out of the stall after being on at 250 for about 10 hours. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,261
    SciAggie said:
    This is like listening to a game on the radio! By the way, I have a 7.5 lb butt that just came out of the stall after being on at 250 for about 10 hours. 
    Way to Aggies! SEC (all but VANDY) went undefeated yesterday!!!!!!!!
    194-195F.......getting closer, clock management is so important now.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    195-196F looking for 200F getting closer!!!!!!!!!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    Can't wait to see the final product. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,261
    197F, not much longer......
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    SciAggie said:
    Can't wait to see the final product. 
    Me too!!!!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    Had to take mine off. Probing about 200 in most places and is "jiggly." It almost fell apart taking it off the grill with a huge spatula. Wrapped it and plan on letting it set for an hour in a warm oven. This is my first butt. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,261
    YukonRon said:
    SciAggie said:
    Can't wait to see the final product. 
    Me too!!!!
    Absolutely awesome!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    edited September 2015
    I have absolutely no idea whatsoever how to get this out to anyone doing a low and slow cook with a bone in butt.
    Bottomline - The best BBQ pork I have ever tasted in my life. I wish, to all that is Holy, I could have sent some of this to each of you that was interested enough to read this post.
    the peach preserves pre rub after the brine soaking is the REAL DEAL. I use a very spicy dry rub, and the resulting bark was beyond belief.
    When I shredded the butt, everyone was grabbing pieces as I pulled it apart, and was so stunned. One person, who is a national champion, competing at the highest levels, ( I am told ) said he wanted my recipe to the gram.
    Then, I used my BBQ SAUCE 4:1 with my beautiful wife's peach preserves, mixed into the smoked, heavily barked meat.....game. freaking.  OVER!!!!!!?
    Saying this meat was tender,  is the most over rated, compliment ever. I had to scoop this butt off the grill. It came apart so easy.
    If you are planning to do a butt, I will help you.
    this is the best thing you will ever cook the rest if your life, so help me, BGE.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Best
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Carolina Q said:
    Yeah, I don't use it as often as I used to, but the DigiQ is perfect! No need for or interest in wifi at all.

    I've never brined (or bribed :) ) a butt before and with my sodium restrictions, I guess I never will. But that peach "rub" sounds real interesting!
    Best. Ever.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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