KevinD Posted July 16, 2016 Report Share Posted July 16, 2016 My first butt has been put on Pele. I used a combination of fresh ground black pepper plus Bad Byron's Butt Rub. Using one chunk of sugar maple and one of chunk of hickory for my smoke influence. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 16, 2016 Report Share Posted July 16, 2016 Looking forward to what happens to this butt on Pele. I'm sure it will be exciting.:) Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 16, 2016 Author Report Share Posted July 16, 2016 (edited) This is mostly for portioning out to the freezer though I will put aside 2lbs. for sandwiches. I will be certain to take a picture of the end result before pulling it apart as well as after the pulling begins. After the butt comes off I have to damp down Pele to 225° then load a bit more coco char. After I get temp stabilized, I will add a few of chunks of oak wood and then put on a brisket for an overnight cook to be the star attraction for dinner tomorrow. Tomorrow will be the first time I will share cooking from Pele with family and friends Edited July 16, 2016 by KevinD 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 16, 2016 Report Share Posted July 16, 2016 Kevin, you have a big night ahead of you and I hope everything goes perfectly for your family and friends. Take lot of pixs.:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 16, 2016 Report Share Posted July 16, 2016 Looking forward to the money shot of that pulled pork and the brisket! Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 16, 2016 Author Report Share Posted July 16, 2016 I will take a shot of the butt after it comes off but will then wrap in butcher paper and place it in a cooler surrounded by towels, so the money shots of the butt will be much delayed…My way of being a tease! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 16, 2016 Report Share Posted July 16, 2016 WELL, how do you like that, a TEASE? 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 17, 2016 Report Share Posted July 17, 2016 @KevinD - before you wrap that butt in a towel, please wrap the butcher paper wrapped butt in foil. Your towel will thank you and you'll thank me! Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 CC - my plan was to remove the butt from the foil used for the est. last 3hrs of my cook. Am I interpreting you correctly in that maybe I should leave the butt in foil, going straight to the cooler in towels? Don't bother removing from foil in favor of butcher wrap? I know that butcher wrap is porous by design... This is my first ever attempt at a butt except for Dutch oven and for that I usually have covered on Ortega chiles... Thanks in advance for your wisdom on a strictly KK butt cook! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 17, 2016 Report Share Posted July 17, 2016 Looking good so far hope it all works out I'm sure it will Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 17, 2016 Report Share Posted July 17, 2016 @KevinD - sorry for the confusion. Go ahead as you planned with the butcher paper. What I mean is that when you pull the cook, wrap the finished cook in foil before you wrap the cook in a towel and then cooler. Wrapping the cook in foil after you pull and before you wrap in a towel will prevent grease from soaking your wife's towel, your cooler, and you being put in the doghouse! 1 Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 (edited) Progress check - 5 hours in at mostly 275°. I say mostly because first hour or so was a slow crawl from 250 to 275 because I didn't want to overshoot my target temperature. Had to truss up the butt since Costco likes to remove the bone. Had I not had it tied up I think I would've had a more broken fat top layer which is the sign Aaron Franklin uses as his cue to remove for wrapping. I'm about to 15° short of my target cook temperature of 190°, though 185° was listed in a couple of different sources. I'm going with 190° since I want more fat rendering and I'm certain that 5° difference is not gonna hurt the pork... I will also drop the cooking temperature down to 250° since that is my target temp of my brisket cook that will follow the removal of the butt and addition of a bit more coco-char. As mentioned earlier I will add a couple of chunks of oak to influenced the brisket flavoring. Edited July 17, 2016 by KevinD 2 Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 Final shots, including "puller's choice"... Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 Final shots, including "puller's choice"... 1 Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 Mighty tasty...all I need now is my vinegar based sauce, some cole slaw, and??? MacK - do you have some home made rolls to send on over for sandwiches? They need to be sustantial enough to stand up to juicy pork drizzled with the vinegar sauce and of course, a spoonful of slaw on top to finish it off... Argh! - almost forgot the frosty beverage(s) of choice... Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 17, 2016 Report Share Posted July 17, 2016 That turned out great Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted July 17, 2016 Report Share Posted July 17, 2016 Never heard of wrapping a pork butt, that being said you can't argue with those results! Nailed it.. Conservative on your "puller's choice"... I always choose a piece with a huge chunk of almost completely rendered fat and lots of bark.. Fat Bark Rules! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 17, 2016 Report Share Posted July 17, 2016 (edited) Kevin, that looks awesome. I sure do have the rolls, please send me the pulled pork and I'll fill the rolls for you. No return postage needed. Edited July 17, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 17, 2016 Report Share Posted July 17, 2016 Looks really good Kevin. I love the bark. You were wise to take it up to 190+. I've done quite a few and wait until the temperature probe goes in easy which is usually around 195-200. I haven't done many briskets but have one coming up so I look forward to seeing your brisket cook. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 17, 2016 Report Share Posted July 17, 2016 I always take my pork to 205°, so 190°+ is no problem. As long as it pulled easily, that's all that matters. Keep the pics coming!! Rob Quote Link to comment Share on other sites More sharing options...
