On 27-Apr-2004, Eddie wrote:

I plan to 'q a butt overnight in the K. When should I insert the
Maverick? In the beginning, middle, ending?
Eddie

# 1, a butt don't need overnight. 7 hours will get the job done
usually. When you insert the therm don't matter. The battery
ain't likely to run down.

--
M&M ("When You're Over The Hill You Pick Up Speed")

Eddie wrote:
I plan to 'q a butt overnight in the K. When should I insert the
Maverick? In the beginning, middle, ending?
Eddie

In the beginning. Then leave the lid closed 'til it is done.

BOB

"M&M" wrote in message
...

On 27-Apr-2004, Eddie wrote:

I plan to 'q a butt overnight in the K. When should I insert the
Maverick? In the beginning, middle, ending?
Eddie

# 1, a butt don't need overnight. 7 hours will get the job done
usually. When you insert the therm don't matter. The battery
ain't likely to run down.

--
M&M ("When You're Over The Hill You Pick Up Speed")

I don't know where you get that timing. It is dependent on the size of the
butt, your cooking temp and the meat itself. I did a 3.26 lb butt this past
weekend overnight, it took just a tad over 12 hours to get to 194ºF
internal. It pulled beautifully. I cooked at mostly around 220ºF grill temp.
Things get done when they're done.

"M&M" wrote in message
...

On 27-Apr-2004, Eddie wrote:

I plan to 'q a butt overnight in the K. When should I insert
the
Maverick? In the beginning, middle, ending?
Eddie

# 1, a butt don't need overnight. 7 hours will get the job done
usually. When you insert the therm don't matter. The battery
ain't likely to run down.

Mine average around 18-20 hours. If that's not overnight, then
I'm eating really late.

"Eddie" wrote in message
...
On Wed, 28 Apr 2004 13:55:19 -0500, "Saunka [BOA]"
wrote:


"M&M" wrote in message
...

On 27-Apr-2004, Eddie wrote:

I plan to 'q a butt overnight in the K. When should I insert
the
Maverick? In the beginning, middle, ending?
Eddie

# 1, a butt don't need overnight. 7 hours will get the job done
usually. When you insert the therm don't matter. The battery
ain't likely to run down.

Mine average around 18-20 hours. If that's not overnight, then
I'm eating really late.
Saunka, M&M came close. I put two pieces (Costco bought) butt, no
bone, at 8pm and when I got up at 4:40am I took 'em out and put 'em in
the refrig. Interior temp read 109.
Came home 1pm and sliced a piece, about 1/2 inch thick, 1 min. in mw
and whoa!! S'amich vas excellento I must say.
Used #7 K, lump mesquite, (just enough to fire up the hickory chunks.)
Waited till they burned down, stuck two small apricot logs, shut the
dampers down to about 1/8th top and bottom and went to bed around 10.
Don't know when internal hit 170, but it's cooked. Funny, looked
overcooked but when I nuked it, the meat was so tender and juicy.
Total time I would guess, 7 to 7.5 hrs.

Eddie, trying to figure out how one does a butt 18-20 hrs in a K


First, start with an 8 lb (approx) bone-in butt. Put in your 220° - 250°
Kamado. Leave it alone until it has reached an internal temp of 190° - 195°
This will take anywhere from 14 to 20 hours and will produce pullable, not
sliceable pork, which is generally the desired result. Cooking to 170°
internal does indeed take much less time because the meat hasn't gone
through a 4-6 hour plateau during which the collagen breaks down, rendering
the pork pullable.

Jack Curry
-Try it, you'll like it-

On Wed, 28 Apr 2004 01:34:35 GMT, Eddie
wrote:

I plan to 'q a butt overnight in the K. When should I insert the
Maverick? In the beginning, middle, ending?

Can you imagine this being posted to any other group?

You're all freaks, I tell ya.

-sw shaking head

On 28-Apr-2004, "SCUBApix" wrote:

I don't know where you get that timing. It is dependent on the size of the
butt, your cooking temp and the meat itself. I did a 3.26 lb butt this
past weekend overnight, it took just a tad over 12 hours to get to 194ºF
internal. It pulled beautifully. I cooked at mostly around 220ºF grill
temp. Things get done when they're done.

Different strokes for different folks. My grill temp is a lot higher then
that. My
dome temp reads 250° to 270° and it's quite a bit hotter near the firebox.
My pork is juicy, has a thich maroon smoke ring and pulls easily. Butts
don't need to be cooked at 220° to achieve good 'Q'. Neither do ribs. YMMV.
--
M&M ("When You're Over The Hill You Pick Up Speed")