ckreef Posted February 3, 2016 Report Share Posted February 3, 2016 I don't work in the rain. Last night I checked the radar and figured I would be off work today. I mixed up a rub, trimmed a small butt (5 lbs after trimming) and loaded up the KK with lump and cherry wood chunks. Everything ready to go for this morning. Woke up this morning and looked at the radar again. It still looked like I was going to be off work. Fired up the KK and set the vents for 275* (because I wanted it done sometime today). I rubbed the butt down and put it in the freezer to cool down while the KK got to temp. About an hour later right when I was about to put the butt on the KK I got a phone call. Yes we are going to try and work today. Well who am I to let work get in the way of Q? On the KK it went. Got ready for work and checked the temp for the last time. Hopefully I have the vents set correctly because it's flying solo today. I guess we'll know when I get home from work. More to come later today. Cross your fingers - LOL On a side note: I would have never attempted a workday Butt when I had my Akorns. They were moderately stable just not a full 8 or 10 hours stable. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Rak Posted February 3, 2016 Report Share Posted February 3, 2016 Looking forward to seeing this done! I know exactly what you mean about stability! Quote Link to comment Share on other sites More sharing options...
bosco Posted February 3, 2016 Report Share Posted February 3, 2016 This is the exact reason why I went with a cyberQ wifi. I love knowing that I can walk away and be able to check in once and a while to see where I am at. Good luck buddy!!! My guess is that it will be spectacular!!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 3, 2016 Author Report Share Posted February 3, 2016 This is the exact reason why I went with a cyberQ wifi. I love knowing that I can walk away and be able to check in once and a while to see where I am at. Good luck buddy!!! My guess is that it will be spectacular!!! It would be nice to know when it was done so I could slide by the house and wrap into a cooler. Maybe they'll eventually get the Meater finished and in my hands. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Jon B. Posted February 3, 2016 Report Share Posted February 3, 2016 Charles, On my 12 hour butt cook the other day..........at the same settings...........the dome temp slowly rose about 5* during the day and then back down 10* as the lump started to burn down. 5 degree swing from where I first set the dampers. FYI 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 3, 2016 Report Share Posted February 3, 2016 I'm betting there will be a tasty pork butt supper tonight. Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 3, 2016 Author Report Share Posted February 3, 2016 Got home at 1:15 pm. At the 6 hour mark. Temp has climbed about 12*. IT is at 185*. I'm guessing another 2 hours. I'll be back later for some final pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted February 3, 2016 Report Share Posted February 3, 2016 Gonna be just fine! What's in your rub, or it is a "secret family recipe?" You got a great looking bark with it. Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 3, 2016 Author Report Share Posted February 3, 2016 Gonna be just fine! What's in your rub, or it is a "secret family recipe?" You got a great looking bark with it. A new rub blend with a special ingredient. Let me taste it first before we get into that. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 3, 2016 Author Report Share Posted February 3, 2016 The butt finished at 3:15 pm exactly 8 hours on the grill with an IT of 200*. The dome temp had come back down a few degrees. Unfortunately I had to go back to work for a little bit. Mrs skreef pulled and wrapped it so I didn't get a chefs taste. Will pull it and eat dinner in a couple of hours. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
PRippley Posted February 3, 2016 Report Share Posted February 3, 2016 Looks awesome Charles! Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Rak Posted February 4, 2016 Report Share Posted February 4, 2016 That looks perfect! Great colour, impressed it held temperature (but not surprised!). So Charles, the big question....would you feel confident leaving it unattended again? Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 4, 2016 Author Report Share Posted February 4, 2016 (edited) That looks perfect! Great colour, impressed it held temperature (but not surprised!). So Charles, the big question....would you feel confident leaving it unattended again? Absolutely. It basically held steady and when it finally finished it was only about 6* higher. I really wasn't worried about that as I knew my vent settings would only get me to 300* at the most (1/2 turn top, 1/8" bottom). Next time won't go as high as it finished in 8 hours and on a normal day I work 11 hours. But 235* probably would have stretched the cook time just right. Charles - Prometheus 16.5", Cassiopeia 19" TT Edited February 4, 2016 by ckreef Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 4, 2016 Author Report Share Posted February 4, 2016 (edited) I only pulled a little more than half (the bone in side). The other half is vacuum sealed, Un-pulled, in the freezer, and saved for another idea. Sort of crappy picture - sorry. Charles - Prometheus 16.5", Cassiopeia 19" TT Edited February 4, 2016 by ckreef Quote Link to comment Share on other sites More sharing options...
Rak Posted February 4, 2016 Report Share Posted February 4, 2016 That looks great Charles! I agree, although I've only had mine for less than a month, the KK's really are a set it and forget it scenario! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 4, 2016 Report Share Posted February 4, 2016 So? What's the verdict on the new "special ingredient" on the rub? Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 4, 2016 Author Report Share Posted February 4, 2016 So? What's the verdict on the new "special ingredient" on the rub?It was a basic pork rub leaning towards the Asian side. But as a special ingredient I used crystallized honey as the sugar component. I really liked it. Made a nice bark that had a sweet component but not overly sweet. Mrs skreef thought it was my best rub to date. I have to agree with her but as always could use a little tweaking. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
skreef Posted February 4, 2016 Report Share Posted February 4, 2016 Baby that was your best butt to date... The rub was great.. Don't tweak much more.. It was perfect. Sent from my SM-G920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 4, 2016 Report Share Posted February 4, 2016 ck, that is very tasty looking pulled pork and what a great way to cook, the KK goes to work and ck goes to work. I bet you were excited on the way back home. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 5, 2016 Report Share Posted February 5, 2016 Gotcha. Gonna go on a hunt for crystallized honey. Quote Link to comment Share on other sites More sharing options...
