British BBQ Society Forums

think I paid around £25-£28 for the 4kg one I did about 6 months back, it was top quality so I didn't mind paying the higher rate, abbatoir on site, local free range organic farm, that sort of place

I just picked up a joint from my butcher a little different to what I usually use for pulled pork (shoulder roasting joints)

Asked for bone in neck end and got a 3.2kg, skinless cut at £4.60 per kilo. I'll post a picture when I get home, but that and a rack of baby backs (cooks privilege) set me back a little over £18

Well, this is what I got

http://i1258.photobucket.com/albums/ii5 ... 6qylyy.jpg
http://i1258.photobucket.com/albums/ii5 ... c5gfvk.jpg
http://i1258.photobucket.com/albums/ii5 ... o1ka2y.jpg

A few more bones than it's supposed to have, but the money muscle's there so it's clearly the right bit o' pig!

Just been to pick mine up and it came to £18.71 for 4kg. Bargain!

Nice score! This is mine 4.5 hours in

http://i1258.photobucket.com/albums/ii5 ... rz4pgs.jpg

Well the pork butt has been rubbed and in the fridge since 10am today. Gonna be waking up at about 6am tomorrow to get things started Everything is ready to go, I just need to light the coals and get the Excel up to temp. Then, I can chill out for the rest of the day whilst it cooks. The Grand Prix will be on and I'll be having a few ciders and then it'll be time for the awesome meat feast!

The pork butt has been on since 07:30 this morning Now I'm playing the waiting game. I'm very excited to see how it turns out At the moment the butt temp is 156F and the smoker is at 225F. The pan ran out of water after about 3hrs and the temp spiked to 298F. Once I figured out that it was rising so much because of no water I added some and it came right back down. I only used 3 kettles full of water so now I know that gets me about 3hrs before it evaporates. So on a full 12 hour cook that's 12 boiled kettles!

I used equal parts hickory and apple wood. I only have chips, not chunks at the moment so I used a handful in foil which I perforated and left the top open a little in each pouch. I checked it about 20 minutes ago and it had almost all burned away so I just added a tiny bit more. How many handfuls should normally be used for a full 12h cook?

If it were me with the water situation, I'd just leave it without water ive done pork shoulder at 275-300 and its been fine. If you're going to wrap it then you may as well let it run hotter aswell

Just fill the water pan loads if your using water, but I've just done a shoulder 4 hours at 350f no water in the pan and it was incredible, 2.5kg joint

When I'm using water I fill the pan up to basically an inch below the top