Friday night pork butt smoke - primo XL style...

Well alright.

In!

Hopefully about 12h. We'll see. I cook to temp 197*

Rouses had a nice 8.5#. Was $2.99/# which is expensive, can usually find them for $1.99/#.

I also didn't realize I was out of rub. I usually use Butt Rub brand rub. I made this one basically because it was the first one on google: https://bbq.about.com/od/rubrecipes/r/bln0224a.htm

Here's the rub semi-scientifically measured out. As you can see in the background, I overshot my 225* temp so I closed the vents down to a hair to bring it down. When I try to hit a precise temp, I usually ping pong up and down for a bit til I get it right....


The meat in package:


Ready to rub...


Rubbed (temp coming down)...


Now just waiting for the temp to get right and I'll put it on.

What type of gasket do you have on that primo??

Vent positions for 225*



Meat on. Note location of grill temp probe (a little space between it and the meat but still over the d-plate and not directly over open space on the back) and meat temp probe (in thickest part of meat without touching bone). Also, I go fat side up strictly because when I pull it off in the morning, I find when I do fat side down, all the fat rips off easily. If it's muscle to grill, I lose less.

Thanks

Some general info:
•8.5# bone in pork butt
•About 8# of ozark oak lump charcoal w/ mesquite chunks on top
•Lit grill at 7:35pm
•Goal cooking temp 225*
•Goal final meat temp 197*
•Initial grill temp 221* at 9:05pm
•Initial meat temp 42*

Is it done yet?

Where are the finished photos?

Got it going on..... cant wait to see the results.

Bout to do the same exact thing on the Egg