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2 Boston Butts on the XL 22.44 lbs.
Beli
Posts: 10,751
Decided to put them on earlier......rubbed with Richard's Indian River Rainbow Pepper ( A delicately balanced mixture of Peppers: Black, White, Brazilian Red, Green, Szechuan, Coriander & Crushed Red Pepper) and Death by Garlic....will give them the Pibil treatment tomorrow......looking at a 16 - 18 hour cook....SOOOOOOO..............GOOD NIGHT :P
Comments
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Awesome lookin' butts on a fresh lookin' Egg!
Sweet Swine dreams! -
Nite nite mi amigo!!
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Those are going to be tasty. One other thing Beli, I usually wrap my platesetter in foil. It helps keep the grease off and keeps it looking relatively new. If you deicide to bake with the egg, the platesetter won't need to be burned off or put off smoke from the melting grease.
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TKS my friend good advise
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what were those other meats in the pic from previous post???
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Lookin good!Pull @ 195 internal temp.If they get ready early,wrap in HDAF and place in a good cooler.They are very forgiving.
All the best Mi Amigo.Post pics of the impending FEAST! 
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Kari I have 7804 posts...how previous???? :P
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Just enough time for me to be there in the morning.Looking good the smells are going to be amazing!!
GOOD EATS AND GOOD FRIENDS
DALE -
Hey Hoss TKS buddy planning on finishing them with all the pibil ingredients including mezcal :ohmy: and decided to use the banana leaf only once they are smoked...... will post the pics
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smart azz
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C'mon Dale....we'd have a blast....
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YUMYUMYUM!
Keep the worm!!! :laugh: -
Sorry mate...my friend Tony "The Money"has already eaten it....honestly this guys.....
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:laugh: :laugh: :laugh: C'mon Kari.....
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I know what you mean.I did that 3 times in college! In ONE weekend!!! :ohmy: :woohoo:
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really???????? wowwwwwwww you are one of the lucky few mi amigo....full of protein
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heh, i've only got half your posts!!
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& with a 10th of the content.... :evil: :laugh: :laugh: :laugh:
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show me the meat :pinch:
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I was expecting it.....sorry Kari not much meat here :S :laugh:
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Pull them @ 192F. Foil and rest in blanketed cooler for at least two hours. Then pull.
Mi hermano, I need your phone number; please email it to me. Thx. -
You all are on a roll tonight. Tim :woohoo:
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Tim just went down & checked .....wowwwwwwwwww the aroma is amazing & the drip pan filled with goodness....the temp right on the dot 250*. Been on for 8:00 hrs.
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How are they looking Beli?
Heard you're going to Plano, I might have to rethink that.
Happy day!!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 -
Morning Molly, we missed you last night.....Plano??? sorry but don't think so....I hear Kari behind it... :laugh: , Just checked the butts gosh that aroma is amazing......wish you a Happy day too Molly
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You'll love the flavor of those and will do them again, gaurenteed!! 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 -
That's going to be delicioso Beli. The XL won't be quite as pretty when they are finished. :laugh: Excuse my stupidity but what is pibil?
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Dale, Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from the Yucatán Península. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.I'm doing it with the Boston butt & adding the pibil ingredients after I pull it.
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TKS mi hermano, you got mail
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Thanks for the explanation Beli, that sounds incredible!
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