Oh Lordy!!! 19 pounds of BUTT Goodness

Still doing the holiday cooking around here as I have 13 family members still to feed.

Last night I put 19 lbs of Butt on the Egg at about 7:30.  I coated the butts in mustard and liberally applied, Meat Church, Honey Hog, Honey Hot Hog, and Bacon rubs and in the fridge for about 12 hours.

Had the temp stabilized at 250 dome and 225 grate level when I put them on.   Using the Mav 733 to monitor so I went to bed about 1am.  At 3am the alarm indicated that the grate level had gone up to 250, dome about 280, so I got up and closed the vents a tad.  Watched for a few minutes to see a drop and went back to bed.

When I woke up at 7:45, the meat probe was reading 185, so I guess I went right through the stall okay.  At 11am the meat probe was reading 203, so I took them off, foiled, toweled and put them in the cooler.  We plan to eat about 3pm.  Sides will be very simple.  Have some baked beans with pulled pork in them, chips and a coleslaw recipe I have.  The slaw is a 24 hour setting process that is not mayo based, and a long time family recipe.  Ingredients are cabbage, onion, white vinegar, oil, sugar, salt and celery seed.  I bring all of the dressing ingredients to a boil and then cool just a tad and pour it over the cabbage and onion mix.  Firmly sealed corning ware dish and in the fridge for 24 hours.  This is the first time I have made it for pulled pork, but I think it will pair well.

Just before I put the butts on the egg:



At 7:30 this morning:



And when I pulled it off at 11am, I had to be very careful because I felt like it was ready to fall apart.  The temp probe slid in and out easier than a hot knife through butter: