mark61010

Re: Chris Lilly's Six-time World Championship Pork Shoulder Thank you Mike for the quick reply. That helps me big time for my family get together today. I appreciate it.

I'm a new KK owner in the past few weeks. Im having a problem with temp control. I'm using the KK with a Party Q. I followed a recipe from this forum last night: 15lb pork shoulder with Chris Lilly rub. Full basket of the Coco Char. Lit the basket with 10 briquets of Kingsford I'm trying to use up. Opened top cap 1/2 turn from full closed. Set the Party Q for 220. Closed the grill and let the party Q bring it up to 220 in about an hour. Put the Butt on and reset the Party Q for 225. Closed the top cap down an 1/8 of a turn (so now open 3/8 of a turn). Had a beer and went to bed:) Got up this morning to check. 9 hours elapsed. Grill temp almost 300 (at meat level, using a good thermo-couple thermometer). Meat temp 190. Meat looking beautiful, ready to fall apart. Pulled Butt off, wrapped in foil, now resting in cooler for later today. Is keeping the temp down just a matter of closing down the top cap on the KK even more? It feels like the top cap gasket is touching at 3/8 turn. I'm trying to maintain that 225 degree temp for a longer period. I've had the issue the last three cooks (Butt, ribs, butt). Temp seems to creep up. Oh, and any advice on how long meat can rest in the cooler before it becomes unsafe? Meat came off at 7:30 am. People coming over for Q at 3:00pm. Any help/advice would be greatly appreciated! Thanks!

A little help guys on the Boston Butt cook I'm a new KK owner in the past few weeks. Im having a problem with temp control. I'm using the KK with a Party Q. I followed a recipe from this forum last night: 15lb pork shoulder with Chris Lilly rub. Full basket of the Coco Char. Lit the basket with 10 briquets of Kingsford I'm trying to use up. Opened top cap 1/2 turn from full closed. Set the Party Q for 220. Closed the grill and let the party Q bring it up to 220 in about an hour. Put the Butt on and reset the Party Q for 225. Closed the top cap down an 1/8 of a turn (so now open 3/8 of a turn). Had a beer and went to bed:) Got up this morning to check. 9 hours elapsed. Grill temp almost 300 (at meat level, using a good thermo-couple thermometer). Meat temp 190. Meat looking beautiful, ready to fall apart. Pulled Butt off, wrapped in foil, now resting in cooler for later today. Is keeping the temp down just a matter of closing down the top cap on the KK even more? It feels like the top cap gasket is touching at 3/8 turn. I'm trying to maintain that 225 degree temp for a longer period. I've had the issue the last three cooks (Butt, ribs, butt). Temp seems to creep up. Oh, and any advice on how long meat can rest in the cooler before it becomes unsafe? Meat came off at 7:30 am. People coming over for Q at 3:00pm. I'd appreciate some help from you guys. Thanks!