ckillgore Posted December 21, 2010 Report Share Posted December 21, 2010 No silly not Christmas, it's my new KK . Just talked with the carrier and my new KK is only 70 miles away after it's long journey. Should be at it's new home in the next day or two. Just in time for cooking something good for Christmas. I'm like a kid who can't wait for Christmas morning to get here! Quote Link to comment Share on other sites More sharing options...
bryan Posted December 21, 2010 Report Share Posted December 21, 2010 Re: It's Almost Here! Congrats!!! Remove bolts from bottom four corners and lift the box off. What will be the 1st cook? I gave a case of Bud to have it put on patio. ( I offered $20 or a case of Bud) Quote Link to comment Share on other sites More sharing options...
ckillgore Posted December 22, 2010 Author Report Share Posted December 22, 2010 Re: It's Almost Here! I have a berkshire bone-in Boston Butt in the fridge and ready to go I'm accepting any recommendations on how to cook this, as I have never cooked on a ceramic grill before. The KK will be delivered tomorrow. Quote Link to comment Share on other sites More sharing options...
jdbower Posted December 22, 2010 Report Share Posted December 22, 2010 Re: It's Almost Here! I gave a case of Bud to have it put on patio. ( I offered $20 or a case of Bud) Maybe the Bud was a tax write-off? Quote Link to comment Share on other sites More sharing options...
LarryR Posted December 22, 2010 Report Share Posted December 22, 2010 Re: It's Almost Here! I have a berkshire bone-in Boston Butt in the fridge and ready to go I'm accepting any recommendations on how to cook this, as I have never cooked on a ceramic grill before. The KK will be delivered tomorrow. Perfect first cook, very forgiving. Not much advice needed as your KK will do all the heavy lifting. I prefer lower temps, 225 - 235 but as you probably know butts are very forgiving so I wouldn't get too hung-up on temps. I bury a few chunks of smoke wood in a full basket of fuel, toss about 5 lit briquettes on the top, asemble the rest of the cooker and I slowly bring to temp with the meat on. When I reach my desired temp I adjust the bottom vent and top hat, check temps a couple times and let her roll. I typically do not open for basting or checking on her, prefer to leave lid closed until internal temp is around 190. I've had butts done at 187 - 205 but generally speaking I'm usually done between 195 and 200. I'm assuming this isn't your first pork butt so I'm leaving some things out here re: rubs, smoke wood, holding and serving. Good luck! I've got 4 8+ lb pork butts to do this weekend for X-mas myself. Quote Link to comment Share on other sites More sharing options...
primeats Posted December 23, 2010 Report Share Posted December 23, 2010 Re: It's Almost Here! If you want to do a dry run first, just load up the charcoal basket and start 'er up! Wait for the beast to become heat soaked , around 230, keep the damper and air intake to a minimum, watch it for an hour or so, then do a refill of coal (not really necessary, but reassuring). Use the heat deflector over the charcoal basket, put the drip pan on top( I cover it with foil), put the pork butt on the main grate fat side down(my pref) and check back 12 hours later. It should almost jiggle when it's done! Do a forum search for similar methods, but you will be thrilled with the results! Quote Link to comment Share on other sites More sharing options...
ckillgore Posted December 23, 2010 Author Report Share Posted December 23, 2010 Re: It's Almost Here! Thanks primeatsand LarryR for the advice. LarryR, this is my first pork butt. I've cooked alot on a regular grill, but the whole low and slow thing is brand new for me. This forum has been great in helping me get up to speed. BTW, it has arrived. I got everything setup last night and hooked up the BBQ Guru and decided to do a test run with it empty. Pretty cool, I got up this morning and it's still humming along at 225. This thing is truly amazing, a hand crafted piece of art work, and built like a tank. The pork butt is going on this evening Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted December 23, 2010 Report Share Posted December 23, 2010 Re: It's Almost Here! My opinion. If you're not familiar with rubs keep it simple. Rub with sea salt, fresh ground black pepper, evoo, and French's yellow mustard make a great pork butt. Good luck and Happy Q'ing! And for goodness sake don't forget the pictures!! Quote Link to comment Share on other sites More sharing options...
LarryR Posted December 23, 2010 Report Share Posted December 23, 2010 Re: It's Almost Here! Here's my go to recipe by our very own CHRIS LILLY, although I no longer do the injection, but I do use a finishing sauce when pulling. If you like Pepper you can't go wrong with MR BROWN Some good info on smoking pork butts on THE VIRTUAL WEBER BULLET. They have a "Cooking Topics" section on their site that's second to non and the majority of the stuff over there can be applied when cooking on your KK. Good luck and be sure to post some pictures! Quote Link to comment Share on other sites More sharing options...
ckillgore Posted December 26, 2010 Author Report Share Posted December 26, 2010 Re: It's Almost Here! Here are some Pics, Pork butt on the Grill at 8 pm And at 8 am the next morning I ended up taking it off at 6 pm (22 hours), this sure does seem like a long time, but that's what it took to get it to 190. The pit temp was 225 to 230 the whole time. Anyway it turned out great, and of course it was the best pulled pork I've ever had. And how about this for a pulled pork sandwich on a homemade potato roll Quote Link to comment Share on other sites More sharing options...
tcoliver Posted December 27, 2010 Report Share Posted December 27, 2010 Re: It's Almost Here! You committed a cardinal sin and opened the top in mid cook. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted December 27, 2010 Report Share Posted December 27, 2010 Re: It's Almost Here! Great job ckillgore!! Looks awesome to me! 22 hours cooking time is not all that unusual in my experience. Quote Link to comment Share on other sites More sharing options...
