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Posted on 9/6/20 at 12:22 pm to Chucktown_Badger
What temp were you at before you bumped it up and how big is the butt? It's crazy that 12 hours in, it's only at 162. Mine are usually ready to pull after going about an hour a lb, and I keep to 240-250 in the primo.
Posted on 9/6/20 at 1:36 pm to GRTiger
Still no real clue what I’m doing, but chugging along. After a couple hours, pork reached 154. It’s only a 2.9lber, but also I probably ran it a bit too hot not having a grill thermometer.
Wrapped and back in until 185. Ribs will pull a bit before and unwrap to finish.
I have a shoulder in the oven braising (my normal method) in case I ruin all of this.
I got the shoulders each for $2 at the Winn Dixie sale so it’s as good a time as any to experiment.
Wrapped and back in until 185. Ribs will pull a bit before and unwrap to finish.
I have a shoulder in the oven braising (my normal method) in case I ruin all of this.
I got the shoulders each for $2 at the Winn Dixie sale so it’s as good a time as any to experiment. This post was edited on 9/6/20 at 1:37 pm
Posted on 9/6/20 at 1:50 pm to Cajunate
Cooked one yesterday...lathered it with some Frank's red hot sauce..Then coated it with some suped up Adam's pork rub.. Did the snake method on my Weber for about 7 hours..Could have used more time but it was getting late.. I tore it up last night and just put some in the oven covered in some sauce..
Posted on 9/6/20 at 2:00 pm to Cajunate
I’m going to put 2 on this evening... probably 6pm or so. Wanting it ready for lunch tomorrow
Posted on 9/6/20 at 2:02 pm to LouisianaLady
quote:
Still no real clue what I’m doing
Just keep cooking until 200-204 internal and you will be fine
Posted on 9/6/20 at 2:45 pm to LouisianaLady
The Virtual Weber Bullet is your friend
LINK /
A smoker web site but has forums for just about any type of smoking, grilling , BBQ.
Recipes, techniques, tips, equipment etc. etc. etc......
LINK /
A smoker web site but has forums for just about any type of smoking, grilling , BBQ.
Recipes, techniques, tips, equipment etc. etc. etc......
Posted on 9/6/20 at 2:53 pm to Nicky Parrish
Awesome! 
Noted.
Pork is inside hanging out until dinner later. Ribs seen plenty done but just doing a few thin sauce layers first.
Noted. Pork is inside hanging out until dinner later. Ribs seen plenty done but just doing a few thin sauce layers first.
Posted on 9/6/20 at 3:03 pm to LouisianaLady
I hope Jones appreciates the damn effort while he sleeps all day.
Posted on 9/6/20 at 3:38 pm to t00f
Welp. It looks actually edible. I’m so excited. Thank y’all for helping me!
Posted on 9/6/20 at 3:40 pm to LouisianaLady
I would eat dat butt 
Posted on 9/6/20 at 3:49 pm to SuperSaint
quote:
eat dat butt
quote:
SuperSaint
Don't threaten me with a good time
Posted on 9/6/20 at 4:12 pm to Rouge
Just rubbed mine down... will go on the smoker in 2-3 hours in hopes of it being done around 9-10am tomorrow
Posted on 9/6/20 at 4:14 pm to Cajunate
You can drop one of them butts off at my hotel in Naperville. It would be much appreciated. Thanks!
Posted on 9/6/20 at 4:34 pm to Cajunate
Nine hours in and the butts are looking great and smelling even better!!!
Posted on 9/6/20 at 4:59 pm to Cajunate
Butt was fantastic. Also had cornbread, slaw, smoked mac and cheese, elote, and Hawaiian rolls.
Posted on 9/6/20 at 5:59 pm to LouisianaLady
quote:
Mind you, I've never lit the pit in my life or used it by myself.
Well I for one can’t wait to see what you will turn out once you know what you’re doing.
Looks really good.
I’d wake up to that
This post was edited on 9/6/20 at 6:35 pm
Posted on 9/6/20 at 6:14 pm to Nicky Parrish
Just put mine on... hoping they’ll be ready to pull between 8-10am tomorrow if not a little later. They’ll sit tight in a cooler wrapped in towels if they come off to early and still stay plenty hot
Posted on 9/6/20 at 8:02 pm to LouisianaLady
The butt: quite strong first effort, would eat
The ribs: legit look fantastic
Great job!
The ribs: legit look fantastic
Great job!
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