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12/15/2001 - Boston Butt
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The
Method
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08:00pm - the butt was covered with salt
and pepper and then slathered with regular yellow mustard - a second layer
of salt and pepper was then added The butt weighed in at 8.1 lbs.
Also in the picture are the hot wings for lunch - they finished cooking at
12:15pm.
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01:00pm - Dome stabilized at 215 degrees
and the butt cook begins. After the wings finished, I put new lump on top of
the remaining lump, added some wood chips and the firebricks.
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05:30am - It's now 5:30am as I opened the lid for the first time. The temp probe was inserted and the picture was taken - I really believe in C~W's "leave the lid closed" theory.
In the last 16.5 hours, the dome temp hasn't changed by more than a few degrees off the 215 mark. The internal temp is now at 181 degrees. When I opened for the picture and probe, I opened the vents a little and will now let the dome temp rise to the 240-250
range..
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07:30am - Total cooking time was 18.5
hours.
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08:30am - The picture says it all, it's Pulled
Pork!
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08:45am - I took this picture as an after
thought. An hour (19.5 hours total) after extracting the butt form the egg, I removed the grids, drip pan and fire bricks. I wanted to see just how much lump was left - my guess is that we could have kept on going for another 2-3 hours without any trouble.
The really interesting part is that I started with a 'going' fire that had been used for the hot wings. After removing the wings, I closed all the vents for about 1/2 an hour to bring the temp down, added new lump, the grids, fire bricks and the Boston Butt.
Not bad for a MEDIUM! :~}
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Life is GOOD!
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Previous Cooks...
10/14/1999
11/25/1999
04/08/2000
08/20/2000
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