Celebration of induction into the OTBS Butt

Discussion in 'Pork' started by johnd49455, Oct 6, 2007.

  1. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    lid has been open no longer than it takes to mop & snap.
     
  2. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Lookin' GOOD there John!...[​IMG]...Just don't call me LATE for supper!!...[​IMG][​IMG]...lol...

    Good Job!!...


    Until later...
     
  3. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Based on what Joe said I am debating on weather I should quit mipping this thing every hour like meyowey said to do in the sticky & what I have done since I did my 1st but over a year ago[​IMG]
     
  4. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Hang in there John you're doing great, with such a good job so far I wouldn't change anything. I had a one plateu twice on me., but dude wait it out. It looks really good nice bark also. It's almost over.
     
  5. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Butt is wrapped wings are on[​IMG]
     
  6. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    What's happening John, is that 'Murphy' is at work here!...[​IMG]

    ...And he's trying to throw a 'monkey-wrench' into your celebratory Pork Butt!...[​IMG]

    BUT!...HE WON'T WIN!!!...Us smokers are a persistant bunch!!!...[​IMG]

    Don't let 'Murphy' spoil the celebration OR the day!!...[​IMG]

    Just stick with what you know works!...And you know that Meowey's method works exceptionally well!...[​IMG]



    Until later...
     
  7. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    no Murphy will not win[​IMG]

    I finally wrapped that butt at 163* instead of 165* I didn't think 2 degrees would matter. I wanted to get the wins on & didn't want the wing sauce dripping on the butt, the butt wrap is ok. That silly butt sat there @ 163* until just a few minutes ago and now is finally starting to climb again. I am now at 13 hour & I WILL prevale[​IMG].
     
  8. richtee

    richtee Smoking Guru OTBS Member

    That's it! You SHOW that butt who's boss!... Woo!

    We all got yer back..err butt..err..well, you know! [​IMG]
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    i see your thermomter is set for 165.......i take it then you are going to slice it?
    instead of pulling?

    cause pulling is best 195-200 or so...........


    d8de
     
  10. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Was taking to 165 to wrap then increase to 195* to put in cooler to pull for dinner[​IMG]
     
  11. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Foiling at 163F won't hurt a thing. Sound like you got one ornery butt there. Must have been a mean pig! You'll be fine. Enjoy the smoke!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  12. richtee

    richtee Smoking Guru OTBS Member

    LOL.... damm yer good!
     
  13. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Nice going, John...You're in the home stretch, now![​IMG][​IMG]
     
  14. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    At least the wings are done
     
  15. deejaydebi

    deejaydebi Smoking Guru

    Looking so good! Now I'm getting hungry!
     
  16. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    I ate 7 of them that wings, the wife ate 5, & we left 2 for my daughter when she gets home [​IMG]
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    how did you do the wings?


    d8de
     
  18. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Marinate in 1/2 bottle of store bought hot wing sauce a few hours.

    Put on the top rack of the Chargriller (it runs about 25 to 50 degrees hotter then the main grate almost 300*) usually about 2 to 2 1/2 hours. moping every 1/2 hour with the other 1/2 of the wing sauce, 1/2 to 3/4 can of beer, & 1/4 to 1/2 cup of olive oil (olive oile helps to crisp the wings) I don't cut the tips off I fold them behind the main part of the wing so it stays in a triangle shape which helps to keep them moist because it is like a larger chunk of meat.
     
  19. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    finally got that stuborn but up to 195* & pulled it off & into the cooler to rest. That pig must have been lazy it stopped @ every plateau it could find. It took 16 1/4 hours start to finish.

    It is in the cooler with towels to rest before dinner & I have been up since I left for work yesterday morning so I must rest also before pulling & eating. Make sure to eat before checking back cause I plan to have some good q-view of the finish pull & if I can talk the wife or daughter into it some q-view of the pull also. (kind of hard to operate the camera with porky fingers.)
     
  20. walking dude

    walking dude Smoking Guru SMF Premier Member

    darn dude.........as long as it took
    should of put a brisket on..........at the same time

    d8de
     

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