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Sunday Butts

danny285
danny285 Posts: 360
edited November -0001 in EggHead Forum
This will be my sunday cook , 2 at 9 lbs each, on at 7am and off by 4 pm. with BBQ Guru 250 dome until 200 internal.

IMG_1197.jpg
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Post progress!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    That's a pretty short cook for 9 pounders, Danny. I'd try to get them on tonight yet, slow-cook them and wrap them in foil and towels if they get done early.
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    That was my thought also, sort of a surprise could be in the cook, i.e., a longer cook. IMHO either get'r on tonight or get it going NLT than 4AM.

    My 2 cents.
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    Yeah, if he's setting his Guru at 250*, he's in for a 13-hour cook, minimum, and more like 15-18.
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Badda bing.
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  • Dave Shady
    Dave Shady Posts: 247
    Danny WAKE up and them on ohh about 2 hours aso lol.

    I have 2 8# on now for 11 hours and just ticked the 168 degrees range.. here come the cliff of 174 lol.

    I bet they will be GOOD
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  • danny285
    danny285 Posts: 360
    Just put on at 7am Guru set at 250. used lite coating of mustard then used Woody' BBQ Dry Rub. Will post progress for all non-believers.

    IMG_1199.jpg
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  • JPF
    JPF Posts: 592
    Got mine ready for tonight.
    081609001.jpg
    Had to spray a little more 3m
    081609003.jpg
    The gasket is in fine shape just coming off where it was stretched
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  • danny285
    danny285 Posts: 360
    looks like you have been to town, i was at Sam's sat and they have butts in a 2 pack for .98 pp. will be havin BBQ about 4 pm
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  • Bacchus
    Bacchus Posts: 6,019
    Dude, have you cooked butts before?
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  • bcrawfo2
    bcrawfo2 Posts: 85
    Bet lots of people are waiting to see how Danny's guests enjoy their burgers and dogs.

    Danny...I hope we're wrong.
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  • danny285
    danny285 Posts: 360
    What Now, these Butts are complete, double checked with ThermaPen to assure the 200 internal temps. 5 hrs total at 250 dome. Not trying to cause any stir but i have done 25 to 30 of these things and none of them take very long.

    IMG_1200.jpg
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  • Bacchus
    Bacchus Posts: 6,019
    I cant help but think of a few lines from a very good movie, "M Cousin Vinny"


    Vinny Gambini: So, Mr. Tipton, how could it take you 5 minutes to cook your grits when it takes the entire grit eating world 20 minutes?

    Mr. Tipton: I don't know, I'm a fast cook I guess.

    Vinny Gambini: I'm sorry I was all the way over here I couldn't hear you did you say you were a fast cook, that's it?

    Mr. Tipton: Yeah.

    Vinny Gambini: Are we to believe that boiling water soaks into a grit faster in your kitchen than anywhere else on the face of the earth?

    Mr. Tipton: I don't know.

    Vinny Gambini: Well, I guess the laws of physics cease to exist on top of your stove. Were these magic grits? Did you buy them from the same guy who sold Jack his beanstalk beans?
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  • danny285
    danny285 Posts: 360
    I agree with you , everytone says it takes 1.5 to 2 hrs per lb, i have no idea what is going on all i know is that everything has been cal checked and double checked, digiQ2 and thermapen all agree on temps, maybe it is the grade of meat i am buying .98 per lb. i am leaving them on another hr just to make sure but wife is wanting them took up before i over cook them. digiq went off at 200 and had to unplug it so it would be quite.
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  • Bacchus
    Bacchus Posts: 6,019
    Had to be cooked hotter than 250.
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  • bcrawfo2
    bcrawfo2 Posts: 85
    To further quote "My Cousin Vinnie"

    Vinny Gambini: Regular. Instant grits?
    Mr. Tipton: No self respectin' Southerner uses instant grits. I take pride in my grits.


    Maybe it was an instant butt.
    But no self respecting BGE'r would use one of those.


    Seriously...I'd guess you were cooking hotter than 250 too. Where did you put your guru probe? Did you check it in a pot of boiling water?
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  • danny285
    danny285 Posts: 360
    removed bge them and put pit probe in place of it per BBQ Guru, cal all probes checked in boiling water as well as thermapen, 250 dome temp. platesetter legs up with drip pan and grill on that. wife is cutting it up now and looks great.
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  • "Sparky"
    "Sparky" Posts: 6,024
    You said that,"wife is cutting them up".If they are fully cooked,they should be falling apart :huh: Just wondering :whistle:
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  • bubba tim
    bubba tim Posts: 3,216
    I was going to make a comment about a magic egg but then realized he does not cook his butts to pull. He slices them. For sliced pork they are done. Think about it as a pork roast. For pulled pork, they about 8 hours too soon and the temp should be much lower. IMHO, all low n slow are at 225 or lower.
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    I don't think so, Tim, he said above they came off at 200*. If so, he's gotten them to that point in about a half-hour per pound at 250* dome. Something is different here from just about every other butt-cooker.
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  • danny285
    danny285 Posts: 360
    They were pulled way back on bone and had to use a large metal spatchler to pick them up to transfer to plate. Will try 225 or 230 next time. this isnt my first try have cooked at least 25 of these things, wife did trim off the fat cap as allways.
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  • bubba tim
    bubba tim Posts: 3,216
    I was trying to give him the benifit of the doubt. I think his probe was too close to the bone. or....I will go back to the magic egg comment. lol
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • "Sparky"
    "Sparky" Posts: 6,024
    Wow,I'm so glad to hear that you figured out a way to do the same thing that we all do(most of us),at the same temps,but in half the time :huh: Congrats man B) Way to go dude!!!!! ;)
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  • bubba tim
    bubba tim Posts: 3,216
    Did you slice or pull the pork?
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • danny285
    danny285 Posts: 360
    we always slice the pork. i checked each butt with the thermapen in several spots, like 6 to 8 times each and all read at least 200. wife asys that if it was left 12 to 15 hrs that it would be cremated.
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  • stike
    stike Posts: 15,597
    how far in is the thermometer going? if my pork butt is at 200, it isn't sliceable. it would fall aprt.

    somethings hinkey.
    ed egli avea del cul fatto trombetta -Dante
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Danny using your line I have cook hundreds of butts. I have never been able to slice pork at 200 internal. I can barely get it out of the Egg in one piece at 200 degs internal.

    Not once in all the butts I have cooked has one finished in 5 hours. Everyone I cook avgs 12-15 hours.

    From the placement of that probe in your one of pictures it looks like you are in the fat mass in the center of a butt and way too close to the bone..

    A butt can reach 165 in 5 hours at 250 dome, but it's highly unlikely every butt you ever cooked would reach 200 in 5 hours.

    Like stike asked how deep are you poking that thermopen probe in and where?
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