1st one was a big one

Discussion in 'Pork' started by cornman53, Apr 25, 2016.

  1. I did my 1st butt in the MES over the weekend.  It started out as a 13.4 lb boneless shoulder.  I was figuring about 26 hours at 225, and hoping for better.  I started it at 3 pm on Friday hoping to eat by 5 pm on Saturday, but would let the temperature dictate supper time.  I probed it for the first time at 10 pm before I tried to get a bit of nap in.  It was only 117 which I was slightly alarmed at.  I was hoping to be at least 135 by then.  I panicked a bit but remembered all the guidance from you guys.........patience.  So I let it ride.  About every 2 hours I would check it.  At 8 am it was at 160 and i did raise the temp up to 250.  At 2 pm 195, and at 3 finally hit 200.  I let it rest for 2 hours and pulled at 5.  It was awesome!!  The best thing I learned again is patience and let the temperature of the meat dictate the plan.



     
    smokinal likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's some good looking PP!

    Love the bark!!

    Nice job!

    Points!

    Al
     
  3. halfsmoked

    halfsmoked Master of the Pit Group Lead

    Now that's  some nice looking butt.
     
  4. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That sure looks like it was worth the wait!!  Glad you rode it out and didn't try to bull your way through the cook.

    Gary
     
  5. mneeley490

    mneeley490 Master of the Pit OTBS Member

    That's why they say BBQ is a religion. You have to have faith.

    Good job![​IMG]
     
  6. Sweet looking butt. Love that dark color and bark. 
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Great looking pp!
     

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