British BBQ Society Forums

Still amazes me how much you can inject into a pork butt. A 4.5Kg butt just took 1ltr of home made marinade.

My wife rolled her eyes at my keenness to share this news so thought I'd stick it up here instead - sharing is caring after all

Nice sized butt you got there, any pics lol

Sent from my Nexus 4 using Tapatalk

Funny you ask - just started the chimney and rubbed down earlier;



Going to try running everything at 200f and see how long this baby takes.

Went on about 1500hrs at 200f



My main concern with running this cook at 200f was that I wouldn't get the bark that I desire before I go to bed (as I like what little sleep I get so have no plans on waking through the night to manage this). 4hrs in and the bark is slowly starting to form although there is a little pooling of juices so may nee to flip this baby over soon.



I foiled with some of the marinade at midnight and then went off to bed. Got up with the kids at 7am and the WSM has been cruising through at 200f nicely all night (god I love the PartyQ) but the meat is not as done as I would have expected given that it has now been on for 16hrs (9 open and 7 foiled). Lets see how it goes this morning.

So at what IT are you going to remove it from the heat?

derekmiller wrote:So at what IT are you going to remove it from the heat?

I see you point but I don't let internal temps dictate the length of my cooks anyway.

I will be foiling and that may let me cook to finish without having to increase the pit temp.

I have seen stuff on Youtube of commercial pits running lower again (180s) but I guess this will just be my experiment.

Ok, would be interested in your results,as I tend to cook to an IT of 205F.

On a side note did you pop over to Devonshire Sq this week, Bodeans have been there since Tuesday, just found out..

derekmiller wrote:Ok, would be interested in your results,as I tend to cook to an IT of 205F.

On a side note did you pop over to Devonshire Sq this week, Bodeans have been there since Tuesday, just found out..

They also have on in Tooting Bec now near Tooting Common. The empire grows. I wonder if they still only use one kitchen.

Sorry, should have been more specific. They have had a van there all week along with quite a few other street traders all selling food. Finishes today.... If only I had known.

I love the bar there and it is a great place to have street food - shame I missed it. Any idea if this was another Kerb event or something like that?

I see your wife takes as much interest as mine does Conor, just that blank look as if to say she's not interested in what the shoulder weighs or how much injection marinade it holds

They don't mind it in a roll though do they