Rain day pork butt

[HoosierKettle]

Just getting started. It's a hard blowing rain but nice and dry in the smoke shack.

I picked up a large thing of blues hog rub. Looking forward to trying it.






Sent from my iPhone using Weber Kettle Club mobile app

[TheKevman]

Looking good! Gotta love smoking in the elements!


Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

I'm just letting it run wide open in a messy piled snake. I'm seeing if you truly can't screw up pork butt like they say. Lid temp has been reading 400-450 the whole time.

At two hours I wrapped and placed basement beans. These are boneless pork butts so who knows how this will turn out.

I'll check back at 9. Two hours in the wrap should do it. Not bad for starting two butts at 5pm. IF it turns out good.






Sent from my iPhone using Weber Kettle Club mobile app

[SMOKE FREAK]

Well you're having more fun than I am in this endless rain...

[HoosierKettle]

Well you're having more fun than I am in this endless rain...

Chance of rain everyday in the foreseeable future.

Are you in the hard hit areas out there?  Flooding tornados?


Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

Some poppers and cornbread for good measure.




Sent from my iPhone using Weber Kettle Club mobile app

[michaelmilitello]

Is it ready yet?   When should I arrive?


Sent from my iPhone using Tapatalk

[HoosierKettle]

Is it ready yet?   When should I arrive?


Sent from my iPhone using Tapatalk

All done and cleaned up. It was excellent to my surprise. That was a new track record for me. 2 boneless butts done in 4 hours.




Sent from my iPhone using Weber Kettle Club mobile app

[michaelmilitello]

Who needs looow and slooow when you have HOT and FAST?

Looks grate!


Sent from my iPhone using Tapatalk

[JEBIV]

Love the whole concept, especially the beans! how easy was the pull compared to pulling low and slow butts @HoosierKettle ?

[HoosierKettle]

Love the whole concept, especially the beans! how easy was the pull compared to pulling low and slow butts @HoosierKettle ?

That's what surprised me most. They were completely fall apart and juicy. The grill temp had fallen on its own to around 300 -350 during the two hour wrap. I never checked internal until the end and they both probed 210. I think that's what made them so tender.

I was just in a hurry last night. If I have the time I will be cooking in the normal 275 range. That gives me a little more time to relax lol. I felt like I was busy the entire time with everything combined.


Sent from my iPhone using Weber Kettle Club mobile app

[griz400]

Never a bad day for pulled pork sammies ...... Down south here, we always put cole slaw right over top of the pulled pork and bbq sauce .....

[HoosierKettle]

Never a bad day for pulled pork sammies ...... Down south here, we always put cole slaw right over top of the pulled pork and bbq sauce .....

Don't worry, I made fresh slaw and also a vinegar sauce.


Sent from my iPhone using Weber Kettle Club mobile app