Butt on the 26" and roasted Hatch pepper Guac lunch


 

Bob Correll

R.I.P. 3/31/2022
The setup using Stubb's and lit K Pro to start, with maple, pecan, and apple wood for smoke.

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8 lb. butt with SYD rub.

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I wanted it done in 8 or 9 hours, so I let it run at or near 300 the entire cook.
Here after 4 hours:

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Here after 6 hours, I foiled it at this time:

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Out of the foil after another 3, total cook time was 9 hours.

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Rough pull, no plate shots.

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Not my best, but plenty good.
Wife and I agreed it was better the next day.

Today's lunch.
I had 3 Hatch chile peppers that needed roasting, and a dead ripe avocado, so I went with what I had on hand to make guacamole.
Roasted with a piece of flaming maple wood on top of the charcoal.


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Tomato, onion, one pepper, avocado, lime juice, and Weber Steak and Chop seasoning.
Added a little sour cream too.


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Pretty darn good, and pretty darn filling.

I always appreciate your viewing of my posts.
 
The PP looks real good and the guacamole really looks good too, have to show that to Barb, she is the guac maker here.
I did a butt at around 300 and had the same results as you. The next one I did at 265-275, took a little longer but much better results.
 
Superb looking cook Bob and your pictures are professional grade for sure. The color on the Butt is fantastic as is the pulled meat. I'll be thinking about chips and guacamole all afternoon now.
 
Bob, everything looks delicious but I do like the Guac. Will have to give that a try, thanks for sharing.
 

 

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