I finally served the butts to my group yesterday.
The biggest problem was temp probes. Polder double read,tru temp, taylor crapped out. I dropped an instant read(too hot for a paper towel i was holding with, OUCH!)all i had left was a cheap manual from gracery store. Any way, I cooked 6 butts (45 lb total) in two batches. I tried to pull @ 180*, as Tom suggested, but some were 180* & some were over 190*. Oh well. At 8:30 am Saturday, I put 4 (double wrapped in foil W/ 1/2 cup apple juice) on a webber gas grill @ 300* & two in the oven @ 300*. Removed @ 12:30 pm, put in cooler & went to the party. Every one was amazed at how easy & fast it was to pull. The lack of fat just blew 2 brinkman smoker people out of the water.( I think both of them will be on Cookshack site to learn more) I got compliments all day long. It was a real satisfying day, It also relieved a lot of anxiety that I had. Thanks again Tom, Okie, & the rest who responded with much needed help. I also took good notes so I won't need to bug every one next time.I think I was nominated "pork man", so I am sure I will be doing it again in the near future.----Life is GOOD!!
rt64
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