2000!...... ish

[LiquidOcelot]

Ok so i think this is officially 2002 or 3, but thats ok i tried.... failed but tried.

So i have been shunned due to being nearly 2000 posts deep and never doing a ligit pork butt cook. Well i went down to ol wally world and got a 5.4 pound bone in pork shoulder.

Finally get a chance to properly use @rub 's swamp boys rub i got a while back.

So heres the story so far. Trimmed the skin off and a little of the thick stuff. Rubbed her down with some mustard and put a healthy coat of swamp boys rub on it.

Using the snake in the Cado 2.0 with the internal ash pan i got from my buddy @dazzo

Hour in sitting right at 225 at the grate. The probe i have sitting in the lid vent is at 275 but i will only assume its due to heat rising (i took science in school)

Stay tuned....

Oh and the handle i got from the west coast meet looks awesome on the Cado. I know i know "its a 69 avacado it should have a 2 rivit handle!!" Well tough nuts i dont have one yet lol

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[Mr.CPHo]

Congrats on 2000 posts.  Have fun with your first Butt.  The handle looks nice on the Cado.


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[Travis]

Lol, that’s a good post. Congrats on the 2000ish and bout time you put up a flippin pork butt post! 🤣


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[56MPG]

OK, you’re off probation, and I have a confession: I have yet to cook a brisket on a kettle. Thank god there’s no rule about that yet! It’s on my short list. Planning to do one the week of July 4th.

Nice job on the butt. It won’t be your last - I guarantee it!

[Cellar2ful]

Congratulations on 2000....ish Matt.   Handle looks good on the garden cado.

[JEBIV]

Awesome, I remember both my first cado and my first butt

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[JEBIV]

And my 2000th post

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[LiquidOcelot]

Lol thanks guys.


Little update. Wife wanted to go to target. Checked internal temp was already at 130. This was about 2:45 almost 3. Target usually takes about an hour. So i wraped it. Have my probes alarm set for 200. I get home its going off at 205 and the pit temp says 300. Wth happened? Didnt change anything. Oh well iv heard its near impossible to screw up a butt. So i Un wrapped it glazed with bbq and put it back on for 10 mins. Heres how it looks before i wrap it again to rest for an hour. 3 hours and 20 mins total grill time

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[JEBIV]

Looks good, hard to mess up a  nice butt

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[LiquidOcelot]

Looks good, hard to mess up a  nice butt

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Challenge excepted

After an hour rest it wasnt bone out tender. Still a little tough. Pulled ok tastes like pork. But im not wowed by it. I think my problem was using a cook setup used for an 6-10 pound but when i only had a 4-5 pounder. It got to 200 internal in 3 hours. I had the top vent wide open and the 3 lower vents at about 1/4 open. The last hour for some reason it spiked to 300 degrees.

 Not empressed was it good yea it was ok.

Next time i will improve

You are always your hardest critic to please

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[56MPG]

Yup, 3 hours is nothing to a butt, even a small one. It really takes time to break down. Bone should slide out by itself. Did you check temps in various places? I usually do much larger butts, ten lbs. is about my average. Takes 12-14 hrs. Plus a couple in the cooler. As always, YMMV.

[LiquidOcelot]

Yup, 3 hours is nothing to a butt, even a small one. It really takes time to break down. Bone should slide out by itself. Did you check temps in various places? I usually do much larger butts, ten lbs. is about my average. Takes 12-14 hrs. Plus a couple in the cooler. As always, YMMV.

Yea i checked every corner was all 204 to 207 when i got home

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[hawgheaven]

I've never gotten a butt done in that short of time... no matter what the size. Gotta check the middle temp. That bone should pull out easily after it's rest.

[HoosierKettle]

I’d check your thermo. I don’t see how it could get to 200 that quick even at higher temps


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[Davescprktl]

Cook looks great!  Congrats on your 2000 ish!