This cook was done on my Gen 2 Weber Performer running the Slow 'N Sear charcoal accessory. The temperature used was about 325-340 degrees measured on the cooking grid.
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The two butts were pretty large and weighed a total of 19.4 pounds. I trimmed the fat off of the fat side and then cut each butt into two pieces. This will give me about 25% more surface area for bark and also cut the cooking time down as the pieces are smaller.
The butts were then injected with Chris Lilly's 6 time World Champion pork injection and then rubbed with SGH rub.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03670.jpg)
Ready to go on the kettle
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I believe I had a full load on the Performer!
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03673.jpg)
Got this cook started about daylight this morning and hoping to get the cook done by about noon before it gets too hot.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03676.jpg)
Cooked the butts for about 2hours and 45 minutes and then wrapped them with some Stubb's Pork Marinade and placed them back on the grill.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03677.jpg)
After a little over three more hours, I started getting the butts off of the cooker. The total cooking time was 6.2 hours.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03679.jpg)
After a rest period, I unwrapped the meat and got it ready to pull.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03680.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03681.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03682.jpg)
The results of my cook...
Looks great. I've seen a lot of 300-325 butts, but haven't seen a 400. I'm guessing it still came out as juicy as doing slow and low???
I think I saw the grate sagging a little! You had that sucker loaded down! Are they affected any with them cut in half like that and cooking at a higher temp? I think the highest I've cooking one at is 280ish.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Look at that capacity - is there anything a 22" kettle can't do?
Trying to wrap my head around a 6 hr cook for that much butt just sprained my mind...
I have cooked butts at higher temps before. They seem to be very forgiving. Nice cook!