8.42lb Boston Butt

8/19/2000-8/20/2000

Boston Butt - 8.42 lbs
The Method
This morning we discovered that we we fresh out of pulled pork. Really hate it when this happens. Jumped in the jeep and off to the store I went. Asked for a 5lb butt - the butcher came back with a nice looking piece, weighed it and said "I need to remove a few lbs" - I said "maybe not" - At about noon today, I covered butt with a combination of leftover rubs and two varieties of mustard.
	02:00pm - There has been a lot of discussion about the proper method of positioning charcoal for a long cook. The method pictured is the "dump and/or pour, grab some and place in the BGE" method - I have used this method very successfully for each cook - One one occasion, I had to add charcoal at dawn, but it was also only about 0-5 degrees outside that night.
	03:30pm - weighing in at 8.42lbs, the butt is on the BGE - the hard part was making sure that the dome thermometer wasn't stuck in the butt - I get to watch this excitement for about the next 18-20 hours - Life is GOOD!
	02:45am - checked it and the dome temp had increased to just under 300 degrees - closed the top vent a little and went back to bed. 05:30am - the dome temperature was locked in at 250 degrees. I inserted the polder and the initial internal reading was 172 degrees.
	10:30am - butt's off the grill 11:00am - it's now pulled pork - So you get an idea of size, the platter that it is sitting in is the same one that we use for our Thanksgiving Turkey - should last a week or two! After pulling the pork, I checked the remaining lump - sure am glad I didn't need any more time. There was a little (but only very little) left.

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