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Pair of Butts on Tonight!!!


 
S

S Mitchell

TVWBB Pro
Just put on two butts for an overnight smoke. I will post pics tomorrow. Gonna throw a fattie on in the morning for breakfast and have some friends over. I'll post pics tomorrow too. We are cruising along at 237 and holding! See ya in the morning!
 
Great night for a butt cook. I'm a little over an hour into mine. Be sure to show us some pics tomorrow. Good luck!
 
Wake up Shane! It's too late for a fattie and your butts are almost done!
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Well, the fattie didn't make it. She came apart, no pics...beyond recognition
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. The butts were our best yet. 225 for 16 hours and it was worth it.

butts on at 9:00 pm
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butts off for a rest
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bones came out nice and clean.
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finished product!
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I have been cooking at 250, but after listening to the folks here, I decided to give 225 a try. What a difference! I have a new religion, and it is 225! Can I get an AMEN!!!
 
Hey Dave, at 250 I would get some burnt places that weren't edible, plus some meat would still cling to the bone unless I foiled. This cook had no spray, foil, or injection. Only rub. It obviously took a lot longer, but it was actually less maintenance. I just had to add a couple handfuls of charcoal this morning.
 
Not sure if temp was the key here but I'll give you an AMEN! The last couple I have done I tied with kitchen twine and they seemed to cook much better. Vince
 
Shane, congrats on the cook. That looks like some mighty fine 'Q. Did you measure 225 at the grate?

Next time, try wrapping the fatty in Saran wrap for about the first 20 minutes of the cook, as long as you stick w/ the low-n-slow.
 
Great looking pp Shane! Funny bout your temps, I am headed the other way with awesome results. No matter doing what one wants and likes is all that matters
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Mitchell:
Yes. It was 225 at the grate. Thanks for the tip on the saran wrap. As long as I don't fall asleep, right? </div></BLOCKQUOTE>

I figured so, going by how long you cooked. If I want to start a cook at 225, my lid gauge is over 250, but I use a Maverick probe in the vent and set to wake me up if it falls below 225 or goes above 265, (which would be about 250 at the grate.)

So far in my cooking, I think the most important think is like with ribs, pulling off to rest at the right time, but I won't argue that 225 isn't a fine temp to cook at. It evidently works for a lot of folks, the water is slower to boil off, and you've got plenty of time cooking overnight.
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I totally agree Dave. Another thing I want to add is that I finally stopped worrying about the meat temp and refused to take it off the cooker until I felt no resistance in the meat all the way through. That actually probably made more difference than the temps.
 
Amen, bro. Tenderness is what we're after, not temperature.

I find that final pulling temp will vary with cooking temps, especially hi heat vs. low-n-slow. Also, not every piece of meat cooks the same. I have no idea why so many folks say that butts need to be pulled at 200 degrees.
 
Yup, Great Lookin' Butt Shane!
My temps range from 225 to 275'F without problems.
Yeah, it's gettin' to be time again to do-up a coupla of those guys...
 
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