Eric's first overnighter - Butt - BBQ Central

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Old 07-01-2007, 01:08 AM   #1
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Eric's first overnighter - Butt

My overnight beef brisket project is on hold due to no meat. Sam's Club only had 6 lbs flats (with fat) and Wegmans had 3 lbs flats trimmed of fat. I'm trying to figure out how to post pictures. Since I didn't look for the meat until today, I decided to get two Boston buts (7lbs and 6lbs) and three racks of baby back ribs? Not sure if that's what they are called. You can tell me when I post those pictures.

I apologize for putting this under grilling instead of bbq. I just realized that. Also, can anyone tell me how to post pictures?
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Old 07-01-2007, 01:42 AM   #2
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My goal is to cook two butts overnight (in my WSM with 2 gallons of water)and have them ready around 9 or 10 am so they can rest a few hours for lunch. I'll put the ribs on in a few hours (I'm trying to do it without foil for either meat). Lastly, I'll put some chicken on around 10 for a 1 hour smoke and then grilling since Amy likes very little smoke on her chicken. That said, here's my cooking log so far:

Saturday 6/30
11:30PM Hot coals loaded dome temp 134 no meat 100 100 100 vents open and top vent open 100 (will remain this way).

7/1
Midnight dome temp: 229 no meat 100 100 50
12:30am dome temp: 275 no meat 100 100 50
12:35am dome temp: 139 added butts 100 100 50
12:45am dome temp: 210 50 50 25
01:00am dome temp: 207 50 50 50
01:40am dome temp: 201 50 50 75
02:05am dome temp: 219 50 50 50
02:15am dome temp: 229 25 50 50
02:35am dome temp: 224 25 50 50 windy dry/no rain. peeked at meat and charcoal. Realized dome vent was open 75 so moved it 100 open
03:05am dome temp: 249 25 25 25
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Old 07-01-2007, 02:37 AM   #3
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03:37 dome temp: 237 and holding for last 15 minutes 25 25 25 (one wasn't at 25 but was 100 and one was 0..corrected it). Good night
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Old 07-01-2007, 04:14 AM   #4
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Sounds good!
Here's a link that explains how to post pics.
http://www.bbq-4-u.com/screencasts/cast ... cast_6.wmv
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Old 07-01-2007, 07:45 AM   #5
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Scotty, thanks for the link. I joined webshots. Now, I got some food porn to upload. Well, the beginning pictures. Not close to being done yet.

06:45am dome: 209 degrees butt: 147 degrees 25 25 25? just woke up.
07:00am dome: 227 degrees butt: 147 degrees 50 50 50
07:30am dome: 247 degrees butt: 150 degrees 25 25 25
08:00am dome: 244 degrees butt: 152 degrees 25 25 25 took pictures
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Old 07-01-2007, 07:50 AM   #6
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Old 07-01-2007, 07:52 AM   #7
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Sounds good Eric. Love to see the pics.
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Old 07-01-2007, 07:54 AM   #8
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Let's just say that I'm now aiming for a late lunch, especially since I haven't even reached the stall temp in the 160's yet. I'd be happy if I was in the 160's, but getting there. I may need to make a beer run soon since I'm projecting that I'll run out before my meat is done. Of course, that Gentleman Jack is looking good. Why should my bbq get the good stuff, right? I may have to omit it from my cider sprays later on. Will keep you posted.
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Old 07-01-2007, 08:01 AM   #9
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Hi,

Those dome temps are about 10-20 degrees lower than your grate temps. So at those temps you are looking at a long cook. Might I sugggest that you double wrap those butts with foil as soon as they come out of the stall and jack up the temps to 300° or so, or you'll be having a late supper!

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Old 07-01-2007, 08:08 AM   #10
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IF the dome is between 225-250 figure 4 hours in the stall..and another 4 to get to 195* and a few hours to let the meat rest...
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