Doc's Primo Butts

[Guest]

I put these butts on the Primo late last night around midnight so that they would cook all night and be ready today. I prepared them with Big Al's Monkey dust, put on sorta heavy and started cooking them at 225 degrees, I didn't use water in the drip pan this time, I wanted some crust on them, I cooked them 9 hours and took them off the grill and foiled them, let em set for 3 hours and started pulling and chopping. I used a cleaver this time to chop them up after removing the fat, the first picture shows the butts right before pulling them off the Primo, the second picture shows the meat pulled minus the fat(notice the clean bone in the upper left hand part of the picture), the third picture is after chopping the meat. This was some delicious meat, maybe the best I have done. The primo grill makes it so easy to cook good BBQ, start it and leave it alone, don't peek inside untill you think it is done. I kept one of the butts and I fixed the others for my neighbors, it is as easy to fix 4 as it is one, all the neighbors have been raving all afternoon about how good the butts were, maybe this batch will last a few days before I have to do it again. I have plenty of Big Al's Monkey Dust and grillin and dippin sauce now.</p>

My two helpers are all worn out after helping me clean up today, Lucy is the big one and Rascal is the small one.</p>

 

[AThornton]

NICE!!! emoHungry

 

[Guest]

That is some good looking pig there Doc. emoPoke

 

[Shankopotamus]

That's just about enough Doc!!! Between you and Ditchdoc, my keyboard is getting soaked with drool- and I have yet to see either of you say COME ON OVER!emoHungry </p>

BTW, I use a meat thermometer and position it so I can see it through the chimney vent of my BGE. Takes the guesswork out of being done, although you almost can't cook it too long. The guideline I use is 1-1 1/2 hours per pound when "slow" smoking.</p>

 

[foodsaver]

shank get you a digital wireless thermometer and you don't even have to get up to look at it.

 

[ditchdoc666]

emoHungry nice doc gotta love that monkey dust!!!

 

[Shankopotamus]

foodsaver - 6/24/2009 7:43 AM shank get you a digital wireless thermometer and you don't even have to get up to look at it.

</p>

COME ON FS- I have to get up to freshen my beverage anyway! LOL(but I will look into that! emoZipped )</p>

 

[Guest]

Before I got my BBQ Guru I used one of these. Takes all the guess work out and gives you consistant BBQ everytime. Just set at 195 and insert the probe into the thickest part of the meat and you are good to go.

http://www.walmart.com/catalog/prod...00000003260370&ci_src=14110944&ci_sku=7755626

 

[foodsaver]

that one cheez threw up there looks great and its only a dollar or so more than the one I got off the shelf at wally world. KEEP YOUR RECEIPT. Mine has quit 3 times and I just swap it out everytime

 

[Guest]

foodsaver - 6/24/2009 11:08 AM that one cheez threw up there looks great and its only a dollar or so more than the one I got off the shelf at wally world. KEEP YOUR RECEIPT. Mine has quit 3 times and I just swap it out everytime

</p>

You did know that you have to put batteries in these things every once in a while.emoLaugh </p>

 

[Guest]

I got mine last October and it has never even hiccupped. Works everytime.

 

[foodsaver]

yeah I don't know I said all that to say buy the one cheez has it looks way better and is only a dollar more

 

[Guest]

You can also take your BBQing to the next level with a DigiQII.

http://www.thebbqguru.com/index.cfm

 

[slo-ride]

Good lookin' Q, Doc. emoHungry

Lucy looks like she's either got a big time BBQ hangover or is pouting cause she didn't get any emoLaugh

 

[BassERT]

emoTongue When and where? emoHungry emoCool