My first overnighter.

[Quarlow]

Well my first overnight smoke/cook is winding down. 2 pork butts. The small one is out and in the FTC and the bigger one is at 190f. The small is just shy of 2 lbs (cooked weight). I didn't weight them before but I mention the weight cause someone will ask that when I tell you it took 13 hrs. Looks like the other be about 15 hrs and it weights maybe 2.5 lbs possibly 3 lbs. The reason they have taken this long is cause it was a cold night last night and I could only get the temp up to 200f till after the sun came up today then the temp rose to 225f and has slowly climbed to 243 now. I left the bisquette burner on till I took the first one out and then switched it off. The temp then was 235f and it is still climbing. I definitely need to add the second burner for these cooler temp overnighter's. I have had the good fortune to be entrusted with a single probe PID which is in the mail as we speak. I really have to thank Mikeradio for his generously passing forward of his PID. You know I will get good use out of it and if down the road I opt for a dual I will also pass it forward. This forum is really something to be hold. We have a bunch of people here that are the salt of the earth. If you kind of watch the posts on here, there is almost always something in the mail or being shipped by one member or another. I am willing to bet there is no other forum like this. Thank you so much Mike I can't wait to get some salmon smoking with it. I will have pics to post, just have to wait for Bree to get home cause this old piece of carp cmop won't load my pics anymore. Hey anyone got a puter they want to send me. ;D ;D Just kidding, I actually have a better one, I am just waiting for my brother to get it going for me.

[watchdog56]

Well from my past butt temps I would pull anything at 190 and FTC they come out great.(At least my 5 butts have). That is the temp I shoot for and then FTC for 2-3 hours.

[Quarlow]

Ok sounds like a plan. Don't want to dry it out. It's at 191f now so should be good to go then. Thanks.

[Quarlow]

Ok butt porn..er..ah..I mean food porn time :-[ :-[ Started with these.It's hard to read. Says "pork shoulder picnic whole 2.470kgs.  $11.38 total.

Trimmed the skin and most of the fat.


Left one got Ct and Jan's rub, right one got CYM and Jan's rub.

Into the fridge for five hrs. First one out and all barky. Sweet.



Second one is out and both in FTC till later. Oooooooo pulled pork sammies for dindin.

[FLBentRider]

Looking good Q!

You sure have nice looking butts there.  ::) ;D ;D

Can you tell the difference between the CT and CYM?

[Quarlow]

I will let you know later when I pull them for dinner. It's only 1:00 here and going to let them sit awhile. I should have injected them but I wasn't feeling to well when I rubbed them. Got to get some nice big buns for sammies. Probably get Kaiser buns.

[TestRocket]

May I have that little chunk in the lower right corner? It sure looks good!

[FLBentRider]

We forgo the buns and just put it on a plate. (doin' the low carb thing)

sometimes we use a fork.  ;D

[classicrockgriller]

Most Excellent there Q!

Nice Color.

Bone looks like it gonna fall out.

[deb415611]

Very nice Q!

[DarqMan]

Nice BBQ Q!

[squirtthecat]

Beautiful...

I see you got the ULU back in action!

[Quarlow]

You know I use that ulu for almost everything except slicing. It sits right on the counter and it is always ready to go cause I clean it right after I use it and back it to the stand.

[classicrockgriller]

For months I signed up for the "free" ulu.

I didn't win ............ yet!

Besides I do have one.

[Up In Smoke]

Most excellent looking Q there Q!!
Congrats on a successful overnighter.

Cannot wait to see the pulled shots.