Hashbrown3

Re: How long are your butts taking? back from church, butt is showing 185F. Bumped pit temp to 275F to get this butt right quickly. I'm ready to chow. 12:10 pm w/ the Texans on the flat screen and no pulled pork!! But I surely dont mind waiting on perfection.

Re: How long are your butts taking? Butt is reading 179F @ 9:10am. Heading out for church, will advise upon return...

Re: How long are your butts taking? 10-4, I'll give er a try today! I may have to bump the pit up to 350F to hasten the final climb but it won't hurt a thing after a nice 20 hr smoke...

Re: How long are your butts taking? Great thread gentlemen! Been a long while since posting. Probably been a year or so now cooking on my by bronze 23 inch beauty appropriately named Penny. Heck if I would just spend more time reading the forum pointers, my learning curve would have been cut in half. Excellent points all regarding the internal temps. I have tried several times to tempt fate by removing butts before they reach that ideal 190F. Wrongo! The butt looks wonderful but the proof is always revealed the moment you begin to shred that meat!! Prior to 190F, the meat will not break apart and remains firm and unwilling to seperate at the nudge or twist of a fork or a finger. Trust me, I have a habit of learning things the hard way. I put an 8 pounder on yesterday @ roughly 4pm about 1/2 hr prior to target temp. Set my guru/pit viper combo at 190F meat / 230F pit temp. Then ran out for a 7pm wedding (way late for a ceremony IMO) returning to my faithful Penny at roughly 11:30pm. It's now 7:45am the next morning and Peggy never flinched off 230F for going on 16 hours now. Meat is now reading 175F and I have church at 9:30am. I'm thinkin' Peg should be close to fininshed about 12 noon just in time for nfl kickoff (that's cypress, tx time folks) I have been using ADAMS Reserve "Korintje" pork rub blend and it ALWAYS comes out fine as wine... speaking of wine ... nevermind, I've gone long enough fellas... Blessed as usual to be cooking on my awesome KK again...

Re: Pork Butt: cook time by hour per pound???

Re: New owner in Dublin, CA Wise choice "jr.008"!! I too have taken the plunge and am eagerly waiting it out. What size/color combo did you decide on? I purchased mine a few weeks back. Fortunately the bronze color happened to be one that was preparing to ship from our plant. I hope it will be clearing customs soon. What is the ETA on yours jr.? From the looks of it, this forum will be growing by leaps and bounds. What a wealth of information for us rookies to tap into. The comroderie is second to none and all the KK owners seem to be genuinely good folks.

Re: Alice is HERE!!!! Hah! thats hilarious. "It's a Major Award'"

Re: I'm STOKED!!! (newcomer) Wow! Thats phenomenal. This shot of Captain Stanley in full navy dress blues would even make a member of seal team 6 proud !!

Re: I'm STOKED!!! (newcomer) Much obliged Doc! Cravings for pork butt indeed. If I were an English Bulldog, I would be in danger of drooling uncontrollably. Judging by your body of work, I will do my best to keep the fine tradition of KK pride alive. However, I may need a tip or two from you seasoned veterans... I believe you have the dark metallic bronze sculpture at your house. After seeing this color selection, I knew it was my personal favorite immediately. Then I was lucky to hear Dennis was close to shipping one from his facility overseas. I hear I was rather lucky as some folks have waited much more than a few weeks for thiers to be manufactured. Bliss.. I will certainly take some pics when she arrives in Cypress, Texas. Thanks for the advice sir!

Re: I'm STOKED!!! (newcomer) all superb advice cook_shack! I will incorporate all of them into action... If the little lady names her, affection is sure to follow ...and we've yet to savor even the tiniest morsel...

Re: New Member - Soon To Be Owner

Re: New member - soon to be owner in Western Australia A KK in the outback will be sublime sir... A shout out on the ol' digerydoo(sp of course?)will be the perfect way to summons everyone for din din!!! Wallabee steaks and roasted vegemite burgers might actually be tasty once you learn this fine trade... I expect mine within a few weeks... Just being silly above, but hope to see you back here throwing down some fine recipes in a few weeks mister!!!

Re: New owner of KK in Mendocino County, Ca Fine! Just go ahead and rub it in guys...literally and figuratively i might add... Mine is at customs dadgummit Oh man this is killing me.

Re: I'm STOKED!!! (newcomer)

Re: I'm STOKED!!! (newcomer) Baseball and the consuption of tasty animals roasted over royal oak sounds pretty tempting. I cover DFW area so just might shout out if I get close to Arlington. Maybe a cold one will be in order. I know I will love it Qundoy, thanks for the shout out!