Saturday Butt

[RumBar]

Put the butt on at 5am this morning and ran it for 11 hours and 15 minutes before wrapping it in a towel and placing it in a cooler for an hour and a half. For our tastes it was great. I run the internal temp up to 200° before taking it off because it shreds so much easier for me while not being mushy but I'd like to hear if anyone else runs it up that high before taking of the grill. Also did some baked beans that I placed under the butt and those were amazing as well. My wife got into the grilling gig today and mixed up some feta, kalamata olives with roasted red peppers and Greek peppers and had me smoke it along side the pork in a skillet which we served on a baguette.
I'd also like to thank @loonysup for his Bang, Bang Bacon Bombs recipe. Wow and holy cow those are flipping amazing. I made those up and smoked them with what was left of the charcoal snake. [emoji106]




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[Jon]

That is quite a feed. Looks good. I will also cook a pork butt to over 200.

[Big Dawg]

That is one hell of a spread you've got there ! ! !

When I'm doing them for the family, it's more by feel than temp.  That being said, it's usually in that range when they come off.





BD

[MikeRocksTheRed]

Looking good!  I usuaslly do my butts to 200 and sometimes 205.   I've found that at 195 even though it probably continues to carry over a little bit was resting it seems to be hit or miss as to how easy it pulls.