I Like Big Butts

by zydecopaws on April 18, 2009

img_04601Pork butts, that is (for pulled pork)…  There were two on the WSM today, and one of them is likely the largest I’ve ever done.  I had to get up early to take the puppy out, so rather than pull an all-nighter I started the smoker up about 06:30 and put the butts on a little before 07:00.  The weather was a bit chilly out but the sun was shining and there were only a few clouds in the sky.

As the day progressed, the weather got nicer, and the pork smoked away.  About noon, burgers and a fatty went on the smoker to keep the butts company (you can read more about the burgers here).  The butts were finally done (170°F, as measured with an ORANGE Thermapen) about 17:30 and were pulled off the grill, wrapped in foil, and stuck in a cooler to “rest”.  This actually continues the cooking process and allows the juices to work their way through the meat.  By 18:30 they were ready to come out of the cooler, be pulled to shreds, and put on a plate for dinner.  Yum!!!

Vital Statistics:

  • BBQ Start time: 06:30
  • Meal time: 18:30
  • Temperature:     38°F – 63°F
  • Dew Point:     35°F
  • Humidity:    32%
  • Wind:    Calm
  • Daily Precip.:    0.00 in

Today was a great day to BBQ, but then, what day isn’t?  And why do they call it a “cooler” or “ice chest” when it can also be used to keep food hot?

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