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Update on wedding butts
AZRP
Posts: 10,116
Put the 6 butts on at 6 pm yesterday and was awoken at 5:30 am by my alarms going off. 4 of them were already done in just 11.5 hours, the other 2 were in the 170 range. Funny thing is, my Guru was blowing steady so I pulled everything out an sure enough I was completely out of fuel. That is one problem with the spider setup, you can't put nearly as much coal in as with the plate setter. Still I never ran out of fuel before using the spider, so in retrospect I was about half full of used coals and the new coal I added was extra large pieces. I suspect that had something to do with it. Pulling butts off at 5:30 in my underwear in the dark, I forgot to take a pic of the 6 butts on the large so I guess it didn't happen. -RP
Comments
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With the possibility of catching you in a reflection in your undergarments shall we be thankful! :woohoo:
You and the family have a fantastic day Randy! -
something ive noticed with the big cooks without a guru is that with all the meat in there the fire needed to hold dome temps is huge for several hours into the cook, bet the fan unit was chasing some false readings for the first half of the cook. during one cook i couldnt attain dome temps above 200 for about 8 hours, looked inside and the fire was big enough to cook pizza and alot of lump was used upfukahwee maineyou can lead a fish to water but you can not make him drink it
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Thank you Dennis. -RP
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Yeah I think you are right about that, it was straining to hold 200 when I went to bed around 10. 48 lbs of cold meat is a lot to overcome. -RP
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We believe YOU!
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Hope the wedding goes well, and thanks for the mental picture I will be trying all day to get out of my head. And I wasn't going to drink today!!
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AZRP wrote:I forgot to take a pic of the 6 butts on the large so I guess it didn't happen. -RP
Umm, SEVEN butts, no? And we thank you for not posting THAT pic.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
The wedding happened last February, just now getting around to having a reception. Any reason to drink works for me. -RP
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Congratulations on the wedding.
It will be interesting to hear how the meat tasted using the smoked cayenne.
Kent -
I took a few tastes as I pulled them off, damn good. Welcome back Kent! -RP
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Thanks for the update. It is interesting to hear how one large egg and an adjustable rig and a pit controller handles smoking 6 large butts. That is a lot of meat to cook and I guess the egg did very well considering how much lump was used along with the setup. Tim
Have fun with your family and extended family. -
My gosh, look at all the butts stacked up, there is barely enough room, that's incredible and amazing!
:laugh: I have a vivid imagination.
Nice work Randy! I had some of your pulled pork last year and it was EXCELLENT. The wedding will be wonderful. The reception dinner outrageously fantastic because of your cooking talent with the egg.
Rum cake for the wedding cake? :woohoo: -
Randy, I think you meant forgot to take pic of the 8 butts :P
Seriously, congrats on your daughter's wedding. Did you do a 2 or 3-level cook? Which level cooked the fastest/slowest? Where did you clip the pit probe? Thanks in advance for sharing.
Garycanuckland -
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Randy, I don't mind your not getting a pic of the finished pork butts..... but I must admit, I'm disappointed in not seeing a 5:30am butt check pic. :silly:
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Fishless, I always wonder about that. I have the stoker and plan to figure out how to program it for phased cook, e.g. first two hours at 180, then progressively crank it up to 200, 225, 250, if that's possible.
IMHO, trying to reach target temp of 250 at the get go is akin to flooring the gas pedal to reach normal speed as soon as the lights turn green.
Garycanuckland -
dont own one of those devices but i would stabilize at around 300 and dont touch a thing for 4 or so hours, then hook up the device for the desired temp. my first big cook i chased temps for a long time before i saw what was going on, not much sleep, a guru wouldnt have helped me because thats what it would have been doing too, chasing temps :laugh:fukahwee maineyou can lead a fish to water but you can not make him drink it
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Randy,
Flip the spider over so it is legs pointing down and you can load it up with lump.
Good luck to ya. I'm doing 4 tonight for a baby shower we are catering tomorrow evening. Serving puller pork sliders along with some ABT Dip (thanks kim and julie) and some shrimp etoufee stuffed pastry shells. -
I was about to say what Fidel said about flipping the spider over but I think I did that one time but it makes for a shallower drip pan? Not sure but there's something about that setup that didn't work. Your right though, that much cold mass makes that fire burn extremely hot to hold 250 at the dome. That coupled with the low spider = shorter burn time.
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Maybe hot tubbing your butts would help :blink:
You should have called me - I was up at 4:00. I could have handled the camera work.
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No I think its some kind of raspberry filled white cake. -RP
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It was 6 8 lb butts on two levels, 4 were turbo butts, finished in 11.5 hours. The other 2 took 4 more hours. -RP
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Pulling butts off at 5:30 in my underwear in the dark :ohmy: :ohmy: :ohmy: :ohmy:
Please ignore Rebecca's request for butt check pics
:laugh:
Hope everything goes well with the reception -
it wouldn't have been a pretty pic. -RP
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Did you finally go fishing? Why else get up at 4? -RP
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Thanks Patrick, how was the bday? -RP
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Sure glad we missed out on the 7th Butt all together.
When I cook six butts on one egg I find filling it up to the spider works, but only with the right fuel. I can tell you it's not Royal Oak.. With Royal Oak it's hit or miss if it will last the entire cook. -
Not bad,, so far I worked then cut the grass but I have a couple of NY strips on the small right now
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No fishing yet - my abnormal gettup time
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Frank my butt has been in a hot tub before. At 104 degrees I was done in 20 min's. :woohoo: Tim
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