My First Q, Pork Butt on Weber OTS

[Kev Mass]

Hi all,
Kevin here. I was a member way back but could not remember username or password. Anyway, last week, I did my first butt and it came out fantastic. I am now addicted! (I did another one yesterday) for the one I did yesterday, I used the "fuse" method as shown below. (not my pic) I was amazed at how constant the temp stayed through the cook. It was at 250 degrees, give or take a few here and there, for 6-1/2 hours, enough for the smaller 4 pound butt I used yesterday.

[attachment=4:2xmekc48]fuse method.jpg[/attachment:2xmekc48]

These are shots from the first one that I did:

[attachment=3:2xmekc48]IMAG0089.jpg[/attachment:2xmekc48]

[attachment=2:2xmekc48]IMAG0092.jpg[/attachment:2xmekc48]

[attachment=1:2xmekc48]IMAG0095.jpg[/attachment:2xmekc48]

[attachment=0:2xmekc48]IMAG0096.jpg[/attachment:2xmekc48]

As JB would say:
YUM BOY!

[john pen]

Looks awesome !

[bbquzz]

Looks great, welcome back.

[NewHeart]

Good lookin' PP.

I also did my first butt on an OTS. It takes a little more attention than a WSM. But, as you found out, wasn't too hard at all.

[bigwheel]

Finest looking butt I seen in a while..woops take that back since I just left the Cabaret wink wink..let us qualify that with best pig butt I have seen in a while. And to answer Nick and Puff in advance..No..there was no pigs in the strip joint place. Cept for me maybe Now how you manage to turn it so black. Let me guess...Cheery Wood perhaps?

[boar_d_laze]

From someone else who forgot to leave a trail of breadcrumbs and just recently blundered his own way back, welcome back yourself.

Nice effort on the pork. Got an extra bun?

BDL

[Kev Mass]

Originally Posted by bigwheel

Now how you manage to turn it so black. Let me guess...Cheery Wood perhaps?

Yes, and some Hickory as well.

Thanks all for the "re-welcome".