My first butt on new #2

[jpittssr]

Did 1 rack of Baby Backs yesterday. Not my favorite but my wife just bought ribs not knowing what I normally buy.
I like the St Louis cut, either pre-cut or spares and trim them my self.
The BBs turned out good but the thick end was not quite done enough to get really tender.

Put a 7.5lb bone in butt on late last night 2nd shelf (from the top). Monitor with my Maverick 732. Control set at 225. It did hit a stall at 190. Sat there for several hours. during the stall I bumped the control half way between 225 and 250 for the rest of the cook.

Just pulled it at 198. Looks really good. sure is tempting to dig in but I'm a big boy. Gonna resist the temptation. Two layers of foil and wrapped in a towel, into the cooler for the rest.

More Later.......
Pulled it after two hours. I honestly believe this is the best butt I have cooked in over twenty years of BBQ.

 

[NDKoze]

I smoked some baby backs last weekend after hearing so many people here raving bout them and while they were OK, I still prefer the St Louis cut like you. To each his own on this preference.

Typically you want to try to wait out the stall instead of pushing through it. That stall is where all the magic happens. Once out of the stall I have on occasion (rarely) bumped it up if I was late to eat. But in general, it is best to be patient and work through the stall at 225. Again my preference here.

I used to pull at 200-202 and the last two-three butts I started pulling at 195 and like this a lot better. During the rest you'll still probably get to 200. But if you pull at 200, you are probably getting too high.

At 198 where you took it out it should be really good. Try 195 next time though.

Looking forward to seeing some pics.

 

[DivotMaker]

Looks like a fantastic butt, Ed!  Welcome to the world of Lazy Q! 8)

 

[tbcop-is-smokin]

Looks pretty awesome Ed...
Thanks for the pic
Tony

 

[hurst03]

How many hours did you cook it?

 

[jpittssr]

How many hours did you cook it?

this one cooked 11 hrs.