ckreef Posted September 26, 2015 Report Share Posted September 26, 2015 Boston butt from the baby wild hog. Weighs in at 1.4 lbs - 3 sandwiches - LOL. All trussed up with a wet marinade. Grate temperature steady for about an hour. Going on at 10:45 am. 2 1/2 hours in. Grate and dome temperatures crusin along nicely together. I've never done a Low-n-slow this low before. A quick peak and baste. 5 1/4 hours in. A few bastes along the way. IT at 151*, pit temp 223*. I figured it was going to rise with the dome opening for all the bastes. More pictures to follow. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 26, 2015 Report Share Posted September 26, 2015 Looking very good so far. Quote Link to comment Share on other sites More sharing options...
bosco Posted September 26, 2015 Report Share Posted September 26, 2015 I like it!!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 26, 2015 Author Report Share Posted September 26, 2015 At 7 hours in the pit temp had stabled back down to 207* for about an hour. It had stalled at IT of 154*, stayed there for the last hour then dropped to IT of 151*. Wanting to eat sometime tonight I gave it one final baste and opened the top vent to 1/2 turn and the bottom vent a bit more. The pit temp rose and it came out of the stall with the IT starting to rise. At 8 hours pit temp hovering around 277* and IT now at 172*. Yay we might eat sometime tonight - LOL More to follow .......... Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 26, 2015 Author Report Share Posted September 26, 2015 (edited) Once heat soaked, grate and dome temperatures stayed in line regardless of what I did. Tel Tru thermometers rock out. Will believe it 100% after this cook. Edited September 26, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 26, 2015 Report Share Posted September 26, 2015 It sounds like you have some time to sit back and have 2-3T of wine. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 26, 2015 Author Report Share Posted September 26, 2015 It sounds like you have some time to sit back and have 2-3T of wine.Maybe but just barely - LOL Forgot to add the picture in th last post - got it fixed now I am few serious adult beverages into it at this point waiting for dinner. Hopefully my camera knows what to do later tonight without my intervention. 2 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 26, 2015 Report Share Posted September 26, 2015 That may be small, but its not the size that counts, its the taste. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 26, 2015 Author Report Share Posted September 26, 2015 That may be small, but its not the size that counts, its the taste.The basting sauce tasted really good on its own - hopefully can only get better. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 27, 2015 Author Report Share Posted September 27, 2015 9 3/4 hours in. IT at 200*, pit temp ended at 280*. Pulled and resting in a cooler. These are going to be 3 measly sandwiches. More like a PB - Personal Butt. Glad everyone snacked up at dinner time. Took out the drip pan, cleaned the grates, added the full deflector, cranking it up to 400* so Mrs skreef can cook desert. It's a surprise so I have no idea and can't look. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 27, 2015 Author Report Share Posted September 27, 2015 (edited) Dinner - finally ........ Pulled the pork. A bowl full. Enough for 3 XL sandwiches. All that and then dinner is served. A pulled pork sandwich, pickles, chips and dip. Hardly worth the anticipation but it tasted good - LOL Mrs skreef's desert at 400* for 30 minutes. (cooking while we ate) Cinnamon Monkey Bread Yummy - if you weren't full before you are stuffed now - leftovers for breakfast? That's all folks, hope you enjoyed the ride. Edited September 27, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 27, 2015 Report Share Posted September 27, 2015 I'll say it was a complete success! Everything looks delicious from this end. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 27, 2015 Report Share Posted September 27, 2015 Your PB turned out great. Looks like it pulled perfectly. Pass a message along to Mrs.SK tell her that dessert looks fantastic to say the least. I'm glad that dessert is all the way in GA or else I'd be on my way over to the Bistro. I'm heat soaking my KK for a little Pepper wine beef picture to follow. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 27, 2015 Report Share Posted September 27, 2015 Ck, that mini butt looks very tasty in that bun, great meal after all and topped off with that awesome dessert. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 27, 2015 Report Share Posted September 27, 2015 Great pic of the pulled pork. Looks great Benton Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 27, 2015 Author Report Share Posted September 27, 2015 Thanks everyone dinner was delicious and we got a little more work done on the Bistro improvements yesterday. I've done small 4 lb butts before and they always seem to take longer than the big ones. I would have never guessed this tiny little piece of meat would take 10 hours. I was pleased with the way Prometheus performed at this low of a temp. I was using Carbon Del Sur and the jury is still out on that. Sent from my SCH-I535 using Tapatalk Quote Link to comment Share on other sites More sharing options...
skreef Posted September 27, 2015 Report Share Posted September 27, 2015 I'll say it was a complete success! Everything looks delicious from this end.Thank you...Poochie...I was glad it came out ok...I love making dessert..im really still full from dinner...but maybe I can eat one more bite of the cimmon bread for brunch... Your PB turned out great. Looks like it pulled perfectly. Pass a message along to Mrs.SK tell her that dessert looks fantastic to say the least. I'm glad that dessert is all the way in GA or else I'd be on my way over to the Bistro. I'm heat soaking my KK for a little Pepper wine beef picture to follow. Quote Link to comment Share on other sites More sharing options...
skreef Posted September 27, 2015 Report Share Posted September 27, 2015 Thanks tinyfish..yes it is a easy and very good dessert...it is worth a days travel for. Quote Link to comment Share on other sites More sharing options...
RedStick Posted September 27, 2015 Report Share Posted September 27, 2015 All of that just looks outstanding. Thanks for taking us through that cook!!! Quote Link to comment Share on other sites More sharing options...
PRippley Posted September 28, 2015 Report Share Posted September 28, 2015 Appreciate the detail on the mini butt cook, thanks to both kreefs! Quote Link to comment Share on other sites More sharing options...
