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12-30-2006, 05:56 AM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Last Butt cook for 2006
I had planned on injecting these (7.2lbs and 7.5lbs), but I ran short of time and they were still pretty firm (not quite frozen) from the freezer. Rubbed em' down with a good dose of WR Original, cooking over Kingsford and Hickory. I'm gonna have to rush these just a bit, cause they're for sammiches during the Skins finale. I'm also gonna throw on a rack of beef ribs and a fatty later this afternoon. I'll probably cook those on the Performer instead of firing up the other WSM.
 
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12-30-2006, 09:29 AM
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#2
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Larry, eat it all in good health! I haven't decided what my last meal will be yet, I'm leaning towards sausage & peppers!
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__________________
I hope this isn't negative!
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12-30-2006, 09:58 AM
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#3
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Official BBQ Central Mark
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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Quote:
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Originally Posted by Nick Prochilo
Larry, eat it all in good health! I haven't decided what my last meal will be yet, I'm leaning towards sausage & peppers!
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And onions! 
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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12-30-2006, 10:59 AM
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#4
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Graduate of BBQ Central
Join Date: Apr 2005
Location: Texas
Posts: 673
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Nick you have in the bag! 
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12-30-2006, 11:14 AM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by The Missing Link
Nick you have in the bag! |
Thanks alot Chris!!! I thought we were buds!!??!!
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12-30-2006, 11:15 AM
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#6
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Lookin' good buddy 
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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12-30-2006, 11:27 AM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Yeah! These butts are humming right along. Got them on at 6am, they're at 169* now at 11:30. Should be done in plenty of time before the 8pm kick off!
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12-30-2006, 11:49 AM
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#8
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BBQ NOOB
Join Date: May 2006
Location: South Shore, MA
Posts: 36
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Thank you for answering my question without me even having to ask  . I too have two 7.5 lbs but to cook this weekend and I was wondering what time to put them on to have them done not too late at night.
Thanks
Jon
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12-30-2006, 11:50 AM
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#9
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BBQ NOOB
Join Date: May 2006
Location: South Shore, MA
Posts: 36
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errr i meant to type 2 7.5 lb Butts
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12-30-2006, 01:44 PM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by JonM
Thank you for answering my question without me even having to ask . I too have two 7.5 lbs but to cook this weekend and I was wondering what time to put them on to have them done not too late at night.
Thanks
Jon |
Jon, I'm cooking these a little higher than normal so they will be done in time. Typically figure approximately 2 hours per lb. Good luck and enjoy your pork!
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12-30-2006, 02:03 PM
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#11
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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No update pics?  
__________________
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Weber Smokey Mountain Cooker ?
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Weber Grill Decency Agent # KTL9352
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12-30-2006, 02:06 PM
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#12
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BBQ NOOB
Join Date: May 2006
Location: South Shore, MA
Posts: 36
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Just so I got it straight if I get these things on at 6:00 your sayin they'll be ready to bring inside at 9:00pm? hmmm i'm thinkin I'm gonna have to get up a bit ealier
Thanks
Jon
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12-30-2006, 02:53 PM
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#13
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Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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Quote:
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Originally Posted by JonM
Just so I got it straight if I get these things on at 6:00 your sayin they'll be ready to bring inside at 9:00pm? hmmm i'm thinkin I'm gonna have to get up a bit ealier
Thanks
Jon
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Like Larry said, depending on the weight of the shoulder, I can have some shoulders go for 18 hours smoking at 200*-225*
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12-30-2006, 03:32 PM
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#14
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Graduate of BBQ Central
Join Date: Apr 2005
Location: Texas
Posts: 673
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We are buds but it's all in fun. The butts do look good I’m thinking about going to the store and get me some so I can feed the new toy that my wife got me.
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12-30-2006, 03:48 PM
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#15
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by JonM
Just so I got it straight if I get these things on at 6:00 your sayin they'll be ready to bring inside at 9:00pm? hmmm i'm thinkin I'm gonna have to get up a bit ealier
Thanks
Jon
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Jon in a perfect world, yes...........a 7.5lb butt will take roughly 15 hours. Could be longer or it could be less. Always start earlier and plan for a longer cook than it should take!
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12-30-2006, 03:51 PM
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#16
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Pics?? Come on boy!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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12-30-2006, 03:53 PM
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#17
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Puff
Pics?? Come on boy!
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I don't take the lid off till I get a meat temp I like, then I test the meat at that point. The more you take the lid off, the longer the cook will take and I'm in a hurry!!!!!
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12-30-2006, 03:56 PM
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#18
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by Larry Wolfe
Quote:
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Originally Posted by Puff
Pics?? Come on boy!
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I don't take the lid off till I get a meat temp I like, then I test the meat at that point. The more you take the lid off, the longer the cook will take and I'm in a hurry!!!!! |
The way they were cruisin' I thought they would have been done by now 
Sorry, really I am
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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12-31-2006, 08:14 AM
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#19
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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12-31-2006, 08:17 AM
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#20
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Official BBQ Central Mark
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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Wow Larry, Great looking chow. How about the recipe for the tater salad? Looks killer!
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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