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12-30-2006, 04:56 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, 08:29 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, 08:58 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, 09:59 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, 10:14 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, 10:15 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 
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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12-30-2006, 10:27 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, 10:49 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, 10:50 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, 12:44 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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