I like big butts

[HankB]

And I cannot lie (*)





As far as BBQ Pr0n goes, think of this as foreplay.  I shouldn't be smoking BBQ today. But this weekend while charging around the back roads of Iowa near Spook Cave, my sidecar rig developed an unusual vibration and clacking noise.  I'm pretty sure it's a bad U-joint and even more certain it would not have made the trip home.    Lucky for me the maintenance guy at Spook Cave is a biker and sympathetic to my plight and provided locked inside storage until I can make it back up next weekend. Also lucky for me SWMBO has her own bike and we rode two up on it to get home. Back to the maintenance guy, I can't think of a better way to say thanks than a mess of pulled pork. And some brisket, but that will come later. I need to prep that and get it going early in the morning. I picked up two twin pack butts at Sam's that totaled 42 pounds. They're the biggest butts I've done and fill out the racks on the 22.5 WSM nicely. I'm about 2 1/2 hours into the cook and the WSM is cruising along nicely at about 270°F.  I didn't get them on until 1:35 PM so it's either going to be a late night or early morning.

(*) With apologies to Sir Mix-A-Lot. Maybe I can be Sir Smoke-A-Lot 

[Kilted_Griller]

"Sir Smoke-A-Lot" fits. Go with it  Sucks about your ride.

[Tim in PA]

You got buns, hun! Dang that is a lot of meat.

[Chasing_smoke]

Very nice! That's a great payback too. Hope your bike gets home safely!


 "my kettle is more powerful it will do almost anything."

[Ethang]

That's a lot of butt

[HankB]

That's a lot of butt

Most I've ever done at one time (so far. )

[HankB]

Woops! I had intended to get some pix of the butts as they came off but I forgot.  Here's what they look like now.



They came off at about 11:30 PM (10 hours on the cooker) and I pulled them from 1:00 to 2:30AM. Flavor was very good (as usual  ) but I think they were not quite done. They were practically falling apart but did not pass the bone wiggle test. Some parts pulled pretty easily but others were still pretty firm. IT was 195°F and next time I'll try to wait until the bone wiggle test shows they're really done. 

Edit: In the mean time I'm heating up the stick burner and I'll post more in 'off topic.'

[1buckie]

Looks right on !!!!!

" Some parts pulled pretty easily but others were still pretty firm."

I get that sometimes......part of it is one end wiill end up getting less heat & part of it is just 'cause pork can be stubborn..............fix for me is to rotate grate now & then &/or turn meat end to end.

Really shouldn't look at stuff like this before breakfast........

[Thin Blue Smoke]

Looks great! But, I think we have all used the "honey, I hear a strange noise, I think I should go home and smoke some pork" excuse every now and then! 

[Chasing_smoke]

I know the song I'm singing next time I cook this..


 "my kettle is more powerful it will do almost anything."