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So all three butts came off at 5:30-5:45am this morning much to my surprise giving me a different challenge, keeping 'em hot till 1pm when I can pull and serve. i have double foiled and placed in a cooler with blankets and towels. Fatties are a cookin' I have a remote thermo placed on the...

WEll the butcher didn't get the pork from his normal supplier, but rather had to go to a different distributor and ended having to buy 80lbs of butt to sell me 25lbs....According to him the box label mentioned no other ingredients and said "all natural" didn't say whether it was hormel or not.

so the little guys are at 160 and 165 after only 5hrs!!!!!! I hope this plateau is a BIG one....

Tried Miss Piggy again, cut back on the peppers (cutting each in half and it is STILL to hot for the wife) at least this batch isn't chewy. Will post party-goers reactions early next week. Thanks! Oh I used half yellow and half brown this time around...was running out of both.

So I am cooking three butts overnight (see my earlier thread: 35 Adults 8 Children And expected 4 6-8lb butts , instead I got the 3 listed above. Now my concern is that the 10# at 2hrs per pound is going to take 6 hours longer than the other two butts. I need to have everything rested and...

Thanks Dino. I tried and did something wrong...it came out well chewy is kind of strong but you could close your teeth tell there was something between 'em very strange......will try another batch tonight.

I guess no one makes this sauce anymore?

There are some threads around here about what/why meat is enhanced (that is how I knew to be on the look out) but it has something to do with today's pig being leaner so.... What is enhanced pork? Enhanced pork describes fresh pork that has been processed with a phosphate and water solution...

A little late but I have used a kettle on a wood deck for a year and the only issues are errant coals when dumping the chimney...and that time I Grilled barefoot but we will not talk about that...besides we sanded and painted over those burn marks this summer.... I have also acquired two WSMs...

well not the replies I was hoping for....but I will let you know exactly what I am getting on Thursday when I pick them up.

When ordering our butts from the local butcher I had my wife ensure that the meat was NOT enhanced. The butcher's reply was "not sure, I will ask" but the box is "Hormel Natural" I am thinking this means NOT enhanced but haven't found anything on the net to say one way or the other. Anyone...

Awesome! Thanks K Kruger (just asked the wife to order 1 more butt) so I am thinking that I will do 2 Mr. Brown, One Slathered in Mustard and 1 naked (<- is this a waste?) Should be plenty of leftovers as the wife said "not everyone is eating pork" (silly people). Chorizo sounds good. So...

oops! (might have caught that Fatty timing on a re-read but just as good a chance i wouldn't have...THANKS!!) As for temp I am shooting for 240-250 at the lid.

3 bone-in 6-8 lb butts (2 mr. brown, 1 slathered in Mustard) 3 whole chickens (Basic BBQ chicken) 1 Fatty (first ever, hey if I gotta be up that early) 2lbs of ABTs (first ever) 2 WSM (1 cooked in twice, the other brand spanking new) 1 large Batch Miss Piggy Sauce 1 large Batch homemade Ketchup...

full disclosure I have cooked 2 pork butts all time and the wife calls me "particular" when it comes to food that looks/smells "funny". From your description I wouldn't eat it. I think you have to err on the conservative side on this one and get some different meat.

What type of mustard do you use for this? plain ol' yellow?

Cool! Thanks for the extra information! Sounds like a good use for the dying coals!

excuse my ignorance but what do you mean by "homemade chipotle pepper"

Full disclosure: Only one cook under my belt (the Chicken on the 4th I don't count). But I used a full ring of Rancher on that one cook and while I meant to check every 2 hours I failed to wake up for the 2-6am checks at 8am temp was holding steady at 250 still and plenty of fuel to get me to...