Jump to content
Poochie

Pork Butt 14 hour cook

Recommended Posts

About an 8 pound butt that I cooked at 228...yes, I was trying to see how good my new Fireboard 2 Drive would do...and it worked like a charm.  The photo of the butt on the grate makes it look like it weighs 2 pounds because the KK is so big. Very tasty too. If you look close you can see that I started a small fire in the extreme left side. After it cools down I'll see how much lump it didn't use!

IMG_1766.jpeg

IMG_1772.jpeg

IMG_1777.jpeg

IMG_1779.jpeg

IMG_1782.jpeg

IMG_1776.jpeg

  • Like 8
Link to comment
Share on other sites

1 hour ago, Poochie said:

About an 8 pound butt that I cooked at 228...yes, I was trying to see how good my new Fireboard 2 Drive would do...and it worked like a charm.  The photo of the butt on the grate makes it look like it weighs 2 pounds because the KK is so big. Very tasty too. If you look close you can see that I started a small fire in the extreme left side. After it cools down I'll see how much lump it didn't use!

IMG_1766.jpeg

IMG_1772.jpeg

IMG_1777.jpeg

IMG_1779.jpeg

IMG_1782.jpeg

IMG_1776.jpeg

congrats  looks very good.

Link to comment
Share on other sites

I'm considering the Fireboard 2 Drive as well. I'm curious to know which fan you used. I'm thinking about ordering the BBQ Guru Bull or Viper. I like the Bull because it's all metal but others said it's a bit too powerful. The Viper is plastic but more appropriate for the BB32. I'll probably just go with the Viper and see how it goes. 

Link to comment
Share on other sites

I have a FireBoard 2 as well and use it with a Guru viper on my KK 21.  The FireBoard 2 is and the Guru fan is a great setup and like it much better than any other I’ve used (and I’ve used 2 couple of highly rated others).  What lump did you use on your cook and how long did it take?  I’m throwing a 9.3 lb butt on my KK tonight (ready to go around 11pm) with hopes that 1 big load of Fogo super premium (really large pieces) can get me through without having to reload.  Shooting for a 225-230 temp. Hoping it will be ready in time for dinner to share with friends tomorrow night.  Think it might or should I goose up the temp a bit?  Must admit I am out of practice and flying solo so I’m feeling a bit overwhelmed.  Thanks for any info and encouragement you can give.

Sharon

Link to comment
Share on other sites

At 225 to 230 you should not need to reload any charcoal. Check the temp around 8 AM and if you are not through the stall then bump the temp up to 245. That should get you finished around 3 PM. That gives you plenty of time to rest. They are all different so maybe earlier maybe later.

 

I like to cook my butts at 235, but i am usually cooking two at a time and i try to schedule out for an 18 hour cook.

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...