Pork Butt on the 26er

[5280Jeff]

Got up before the sun for my 1st pork butt and snake attempt. Made a 2+2 snake with kingsford blue, sprinkled in some small lump for burn assurance. Cherry and apple chunks on top of snake. 10lb pork butt rubbed with GOSP and a bit of cajun spice for color. Used 15 lit charcoals to start snake and added pan of hot water ( next time drip beans! @1buckie ). Ran vents wide open until the 2hr mark then closed bottom and top vents to 3/4 open. Lid and grate thermometers were both reading right at 300, I'm shooting for 240 - 275 grate temp. Here's the pics. I'll update throughout the cook.

The Butt



The Snake



Counter clockwise for pork



Waiting for sunrise

[Danny C]

Looks great! I never knew they made a table for the 26"
Danny

[5280Jeff]

Looks great! I never knew they made a table for the 26"
Danny

Thanks, The table is made for 22.5 or 18.5, the legs adjusted for a 26er but the clips for the bowl didn't quite fit. A few adjustments with my vice and a set of pliers fixed that problem  .

[5280Jeff]

Made it to 160 at 5hrs and 40 min. I think the stall was starting at about 145, things really started to slow down the last 1 1/2 hrs.

3hrs in at 135.... getting some color. Temp at grate level settled in at 250 and stayed rock solid.



5hrs 40 min in at 160...time for apple juice spritz and foil wrap...Temp still holding at 250.

[5280Jeff]

Finished! 205 @ just over 11 hrs. We let it rest for an hour and pulled it. I was amazed at how steady the temp held on the grill. I ran the top and bottom vents at about 3/4 open all day and it held a rock solid 250 at the grate for 9 hrs. I would guess I had another hour or so left on the snake when it hit the 205 mark. Thanks to all here who have posted snake and pork butt threads. I did a lot of reading here and all the info really helped!

The payoff

[fedex]

Nice job, looks awesome.

[1buckie]

Nice !!!!!

Glad it went so well & stable for you.....pig looks grand !!!!