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Old 12-19-2007, 11:00 AM   #1
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Pork Butt Overnighter...

Two pork butts, 17.68lbs total, trimmed, rubbed and wrapped and ready for their big night, now back in the fridge.

Using Wittdog's Rub on butt on the right and KC Cow Towns "The Squeal" Hog Rub(thanks SteerCrazy) on the other. Getting these ready early so I don't have to rush.




They'll be going on tonight about 10pm; using Basque Hardwood Lump with either Oak or Pecan and Cherry wood.

See's y'all later...
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Old 12-19-2007, 11:02 AM   #2
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Those look great all ready Bruce.
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Old 12-19-2007, 12:01 PM   #3
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You're going to be munchin out good man!!!! Can't wait to see them finished!!!

SS
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Old 12-19-2007, 05:51 PM   #4
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I got some of those in the freezer and you have inspired me to pull one out!!

Lookin good!
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Old 12-19-2007, 07:34 PM   #5
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I wish i was cook to night.
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Old 12-19-2007, 08:16 PM   #6
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Nice lil snack you got going there Bruce.
Have fun!
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Old 12-19-2007, 08:46 PM   #7
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Can't wait to see tomorrows pictures!
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Old 12-19-2007, 10:55 PM   #8
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UPDATE @ 10:50pm

Took butts out of the fridge at 9pm, unwrapped and re-rubbed both. Pork butts went on at 10pm; WSM is holding at 264 at the lid. Looking forward to a fairly uneventful overnighter.
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Old 12-19-2007, 11:53 PM   #9
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Good deal. Now make one more adjustment and go to bed.
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Old 12-20-2007, 09:14 AM   #10
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It's been 11 hours now, where's the pictures?
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Old 12-20-2007, 09:18 AM   #11
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WAKE UP! YOUR BUTTS ARE BURNING!
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Old 12-20-2007, 09:25 AM   #12
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NO...they're not , did have to add 3/4 chimney of coals though. Internal temp is only at 163 on biggest of the two....remember LOW AND SLOW.

Have a good day Cappy.
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Old 12-20-2007, 09:43 AM   #13
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I am only just now getting to the point where I can judge how much coal needs to be in the ring for a said cook.

When I am in doubt I max it out.

For long cooks I usually mound the the unlit up real big.
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Old 12-20-2007, 10:37 AM   #14
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Quote:
Originally Posted by Cliff H.
I am only just now getting to the point where I can judge how much coal needs to be in the ring for a said cook.

When I am in doubt I max it out.

For long cooks I usually mound the the unlit up real big.
Well I maxed mine out also Cliff, but I was using lump and there were still some left but it wasn't going to be enough to finish the job so I added some more. These were pretty big butts, almost 18lbs.
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Old 12-20-2007, 01:18 PM   #15
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Can't wait to see the finished pics.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 12-20-2007, 02:40 PM   #16
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UPDATE @ 12:10pm

The smaller of the two, bottom grate, finally got to 190 so I put it on the top grate for about another half hour.


At 12:45pm the top grate butt was finished so I removed both and foiled and and they are resting comfortably. It does appear though that someone took a huge bite out of that one butt.



For dinner tonight, it will be PP sammiches with slaw; mac & cheese (Patty LaBelle recipe); and for dessert strawberry pie (thanks for the idea wittdog).

Initial taste test gives the nod to Wittdogs Swine Syndicate Rub over Cow Town Hog Squeal.

Final pics after dinner.
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Old 12-20-2007, 03:17 PM   #17
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Those look great bruce..looks like some nice looking bark.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 12-20-2007, 04:32 PM   #18
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Sweet cook there Bruce. Lets see the pulled pics.
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Old 12-20-2007, 04:52 PM   #19
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Great bark. What this Wittdog rub stuff?
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Old 12-20-2007, 05:23 PM   #20
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Looks great Bruce. Was that missing chunk the cooks taste test?
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