Boston Butt on the Performer

[MartyG]

Pre-4th cook today. Pulled pork on the Performer. Will update as the day progresses.


Here's the set up for all the cooking to come. Might add one more kettle.


Lit a dozen coals and set the snake with Applewood chunks.



Temp locked in at 250. Time to get on to other things.

[Thin Blue Smoke]

Nice Command Center!  I have pulled pork on the menu for tomorrow but will be starting it in the morning. I haven't tried the snake method but I just might have to now. Looking forward to seeing your end results.

[dazzo]

I like the snake/fuse method on my performer.

Although, I go right to left. Get a different flavor that way     

Nice setup!

Do you use a pan of water underneath?

[1buckie]

I like the snake/fuse method on my performer.

Although, I go right to left. Get a different flavor that way     

Nice setup!

Do you use a pan of water underneath?

yeah, I was gonna say somrthing......pork is supposed to burn counter-clockwise, but it's already going, so what the hey........

PS: Beef....beef is clockwise......

[MartyG]

I checked my intergalactic almanac, and because the magnetic polarity of the planet earth is in the process of swapping ends, I figured I better run it backasswords - like the toilets flushing in OZ.

[MartyG]

Thanks to Hank & Cindy's smoked deviled eggs at the meetup, my wife asked if I could throw a dozen on for potato salad. Hmm, let me think about that...



I left these on for around 15 minutes. Maybe 18. She mixed them in right away and I have to say the subtle smokey flavor comes through just right!

[1buckie]

I checked my intergalactic almanac, and because the magnetic polarity of the planet earth is in the process of swapping ends, I figured I better run it backasswords - like the toilets flushing in OZ.

OK.....Good to Go !!!!!

[G$]

Love threads like this, thanks Marty!

[MartyG]

Do you use a pan of water underneath?

I did add boiling water to the pan after an hour or so. I'll keep doing that every once in a while. Temp is rock-steady at 250.

[dazzo]

Thanks. I was curious. I use an old CI pan with hot water just before I put the meat on.

Looking forward to tasting seeing the results!

[MartyG]

About six hours in, and the snake is on it's last chunk of apple wood. I added some length with some leftover charcoal from last nights cook ( Fire Wire skewered chicken kabobs), flipped the butt over and shifted the water pan some to accommodate the extra snake segment. Temp has been amazingly consistent, but I suppose I shouldn't be surprised. Ambient today is low to mid 80s, with only a gently breeze. On and off rain, but the kettle is under cover.

More to come...

[MartyG]

Quick update. Here's how I've had the vents set for the duration. Maybe a tweak here and there, but not much:




First check of the temp:


Hey, look who dropped by!

[dazzo]

Nice couple.

They must have smelled the 'Q'

       

[Craig]

Nice setup! I need to do the snake method on my next pork butt. I didn't know about the clockwise/counterclockwise thing. So I learned something new today!

[MartyG]

Love these long cooks. The butt is drawing a crowd! Big guys in back please...