Last Butt cook for 2006

[LarryWolfe]

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.

 

[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!

 

[Pigs On The Wing BBQ]

Larry, eat it all in good health! I haven't decided what my last meal will be yet, I'm leaning towards sausage & peppers!

And onions!

 

[The Missing Link]

Nick you have in the bag! 8)

 

[LarryWolfe]

Nick you have in the bag! 8)

Thanks alot Chris!!! I thought we were buds!!??!!

 

[Puff1]

Lookin' good buddy

 

[LarryWolfe]

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!

 

[JonM1]

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

 

[JonM1]

errr i meant to type 2 7.5 lb Butts

 

[LarryWolfe]

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!

 

[ScottyDaQ]

No update pics? :roll:

 

[JonM1]

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

 

[SteerCrazy]

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

Like Larry said, depending on the weight of the shoulder, I can have some shoulders go for 18 hours smoking at 200*-225*

 

[The Missing Link]

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.

 

[LarryWolfe]

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

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!

 

[Puff1]

Pics?? Come on boy!

 

[LarryWolfe]

Pics?? Come on boy!

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!!!!!

 

[Puff1]

Pics?? Come on boy!

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

 

[LarryWolfe]

Here's the pic's from the butts last night!! Turned out great. Sprinkled more rub into the pulled pork, then loaded onto a Kaiser roll, along with a good dousing of Reverend Marvins and then a mountain of slaw. Best pulled pork sandwich I've had in a while!! My wife also made potato salad, I have to give her props, it was just like my mom used to make it!!!

 

[Pigs On The Wing BBQ]

Wow Larry, Great looking chow. How about the recipe for the tater salad? Looks killer!