Wanted to do a butt for Superbowl and had planned on doing it either Saturday or, at the earliest starting Friday night. Well, Mother Nature decided she was gonna dump a snow storm on the Mid-Atlantic so I decided to start it tonight (typing this around 1AM Friday).
Figured I would try to beat the snow so I started the cook at 6:30PM, Thursday evening. Of course I'm going MM (first time for that as well!) but I got it settled in pretty well around 230* (it's been between 210*-235*).
I've been walking out with the flashlight about once an hour to check on it, deathly afraid of going to sleep and having the temp run away or the fuel burn out. I did check the water level last time out and it's still in good shape...nowhere near needing a refill.
So, as I write this out, I'm at the 6hr mark but haven't dared pop the lid to take a peek at how things are going. I went light on the rub but did use Chris Lilly's injection.
Guess I will stick the Thermapen in around 6AM or so and depending on what it reads, I'll setup the probe thermometer and leave it stuck in the butt so I can keep a good eye on the temp of the meat.
Wish I woulda kept a log of the cook though. I do have a couple questions...
1) Do I need to foil this thing at a certain temp? It's due to finish any time between 6:30-830AM or later so I'm not in any time frame where I need it to be done so we can eat right away.
2) Once I do hit the pulling temp, and set it to rest...what's the generally used rest time? An hour? Longer?
Figured I would try to beat the snow so I started the cook at 6:30PM, Thursday evening. Of course I'm going MM (first time for that as well!) but I got it settled in pretty well around 230* (it's been between 210*-235*).
I've been walking out with the flashlight about once an hour to check on it, deathly afraid of going to sleep and having the temp run away or the fuel burn out. I did check the water level last time out and it's still in good shape...nowhere near needing a refill.
So, as I write this out, I'm at the 6hr mark but haven't dared pop the lid to take a peek at how things are going. I went light on the rub but did use Chris Lilly's injection.
Guess I will stick the Thermapen in around 6AM or so and depending on what it reads, I'll setup the probe thermometer and leave it stuck in the butt so I can keep a good eye on the temp of the meat.
Wish I woulda kept a log of the cook though. I do have a couple questions...
1) Do I need to foil this thing at a certain temp? It's due to finish any time between 6:30-830AM or later so I'm not in any time frame where I need it to be done so we can eat right away.
2) Once I do hit the pulling temp, and set it to rest...what's the generally used rest time? An hour? Longer?