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Author Topic: Boston Butt  (Read 1472 times)
trey
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« on: November 30, 2011, 08:14:53 AM »

A chunk of apple at 230* for 21 hours.



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BSK #5315
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« Reply #1 on: November 30, 2011, 08:22:10 AM »

That looks fantastic, but I just don't have the patience for a 20+ hour cook when I can smell it cooking like that ...  Grin
I end up bumping up the heat and cooking at 275*
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RG
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« Reply #2 on: November 30, 2011, 09:27:18 AM »

You're speaking my language!
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Smokin in Peosta
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« Reply #3 on: November 30, 2011, 09:45:10 AM »

Nice work trey.
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Mike
trey
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« Reply #4 on: November 30, 2011, 10:31:55 AM »

You're speaking my language!

I too bought the keg to make this specifically. Wink  I used 1/4 cup of my regular rub and added 1/4 cup of brown sugar and 1 tsp of cumin. The bark was excellent. Next time I will double up on cumin. It was present but a little weak I thought. Never used it with pork before but it works well.
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« Reply #5 on: November 30, 2011, 11:04:36 AM »

Real nice, i bet the neighbor hood smelled good Smiley
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rhodeje
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« Reply #6 on: November 30, 2011, 11:34:29 AM »

Now that's a nice or even better yet GREAT MEAL! How did you keep you 230* going for 21 hours?
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« Reply #7 on: November 30, 2011, 01:30:06 PM »

I, for one, bow to the master of ULAS (ultra low and slow)! 

Looks great trey.
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RG
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Merry Christmas you filthy animal


« Reply #8 on: November 30, 2011, 03:57:36 PM »

What's the benefit of going for 21 hours at 230 versus say 12-14 hours at 250ish? What IT did you pull it at? 200-205 is where I think I read you take yours off at.
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trey
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« Reply #9 on: November 30, 2011, 06:45:13 PM »

I drive my neighbors nuts with the smells that waft from my keg.  Grin

Wicked Good Weekend Warrior Blend lump is a must for low and slows. I have held it as low as 150*, but I would bet it would hold lower. I have done it with and without the Auber, but these days I always use the Auber.

I didn't think it would take that long, but it was raining. I ended up at 275* for the last hour to reach 198* since everyone was starving. I have always cooked them at 220-230*, old habits die hard. Wink
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rhodeje
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« Reply #10 on: November 30, 2011, 07:24:34 PM »

I drive my neighbors nuts with the smells that waft from my keg.  Grin

Wicked Good Weekend Warrior Blend lump is a must for low and slows. I have held it as low as 150*, but I would bet it would hold lower. I have done it with and without the Auber, but these days I always use the Auber.

I didn't think it would take that long, but it was raining. I ended up at 275* for the last hour to reach 198* since everyone was starving. I have always cooked them at 220-230*, old habits die hard. Wink
Where do you get this Wicked Good Weekend Warrior Blend?
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trey
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« Reply #11 on: November 30, 2011, 07:49:46 PM »

I get the Wicked at Ace hardware $22 for 22lbs. If it's not locally available for you, you can order it on their website. Works out to be about the same price either way.

http://miva.mainehost.com/mm5/merchant.mvc?&Screen=CTGY&Store_Code=wicked&Category_Code=bl
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rhodeje
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« Reply #12 on: November 30, 2011, 08:44:10 PM »

Thanks. I would like to give it a try. Right now I'm using Royal Oak.
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roaniecowpony
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« Reply #13 on: December 01, 2011, 01:56:46 AM »

Trey,
That's a beauty.  Nice bark.  You're da man.

I did 16lbs of butt tonight for my hunting trip to KS.  I put it on at 350F with my Stoker.  The pit probe went south right away and the temp spiked to 500F, I removed the Stoker and went commando, dropped the temp down to 350 over a period of an hour.  Ran 350 for 5 hrs where upon I discovered the temp had fallen to 250F but they were at around 175F internal.  I figured I was running out of lump and trayed the two butts and put them in the oven at 350F for 1 1/2 hrs untile they were done.  Some nice bark, but not quite as much as a really low slow. 
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Chuck
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RG
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« Reply #14 on: December 01, 2011, 02:04:56 AM »

Thanks. I would like to give it a try. Right now I'm using Royal Oak.
Wicked Good is great stuff. Trey converted me! After using RO you will notice a HUGE difference in burn time with Wicked. It burns slower, lasts longer and has a lot less ash. Worth every penny. The chunks in it are nice and large, with some medium pieces and few smaller ones. The Cowboy and True Cue have loads of small bits that burn like paper. The main thing you'll see is that the pieces are much fatter than Royal Oak. Royal oak pieces (at least when I have used it) are somewhat flat.

Bottom line, you'll like it Grin
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