TexasBlues

OUTSTANDING! keep up the most excellent work!

NICE! You said you wrapped it at 2.5, did you finish the cook with it wrapped?

Hey all! I hope everyone had a great weekend, and those that are father's were able to enjoy their day... I was posting with @CentralTexBBQ in another thread called 4 of a kind, but wanted to post his one here i have been struggling as of late with the learning curve of the Primo... some meals have been better than others and i had yet to REALLY be pleased with any smoked item i have made to date... for Father's Day, i decided to make a couple butts for a get together with the family off site... about 40 mins away on Lake Allatoona I admit, I did NOT trim the butts... i salted on friday night and put them in the icebox until cook time on saturday... my bride and I worked on saturday and after supper and sowers, i got my fire going... left it unmolested for 20 mins to get going... Full KAB and some apple chips would be the smoke... i put the smoke on after the temp stabilized and dad held for 45 mins at 237 i dropped on just over 18 lbs of butts and let them run at 237... shooting for an internal temp of 190 i also misted every so often with apple juice/ apple cider vinegar, in an attempt to get her to crust up woke up saturday morning to a still holding 237 and i was relieved as i have never done an overnite cook before where i was actually ASLEEP by 1030A they were ready.... i pulled them off the fire and shut the primo down, rested them for 25 mins and wrapped in foil and dropped them into my preheated cooler for the run up to the lake i pulled one out at 230 and pulled it for serving, sprinkled with a little rub before serving... the second one got pulled at 4-430 and it was still way hot... i divided it among the kids and sent them home with packets of deliciousness.. this was my best butt to date apologies for the long post, i got excited! the weird light color is from my orange-ish Edison bulbs in my kitchen, but i did not want to edit the photo thanks everyone here and at meatheads website for your help and input... this one came out great!

just wanted to wish all of the fathers, of ALL types (adopted, step, and bio) a GREAT father's day weekend! may each and every one of you delight in light, blue, delicious smoke... even if you're NOT grilling this weekend be safe, and enjoy your family... ALL of them

GREAT table! where did you get your cedar? looks like you did a bunch of sanding on it too, to soften the corners and such... i like the 'fuzzy' finish it created i am trying to decide btwn cedar and redwood... PT pine may end up being the final choice, but I like to look at options

NICE! very creative and looks like it suits the task perfectly and for a great price as well

WOW... I'm a dad, and a step dad... I have a great relationship with my step-daughters (there are 2) dad... he is a good man, but lives elsewhere... in MI and we are in GA we speak regularly and i consider him a friend... there is no ill will, the marriage just didnt work I look after his girls like they are mine, and i love them both dearly... I have unofficially 'adopted' them, and their dad is good with it... he knows i will look after them GREAT commercial... BUD always has great commercials

I have never made a bone in ribeye... i have, however cut some righteous steaks from a prime rib i found for cheap... they were excellent!

i found a pretty good deal (i think) on bone-in butts at sams yesterday...$1.50/lb ribs (BBs and StLs) were a good price as well... by unit cost they came out to $9/rack got my butts and will drop them on the fire late Saturday for the sunday shindig hope mine look as good as yours!

How do you like the soapstone compared to cast iron? i really like the sear/crust that i get from my iron... what is your pro/con list for each, if you would be so kind as to share your thought...

I did cook to probe tender with the last butt (the larger) i used the 'feels like probing peanut butter' theory that i read on here from some wise individual... that was the key, as i am a tactile learner yup... gonna pick ONE method and stick to it... for the dads day butts, im going with meatheads technique... your sauce will be an accompaniment thanks everyone for your insight and suggestions!

Thanks @TKOBBQ! this is yet another instance of my ADD kicking in... i was originally thinking of adding some rub to the meat after pulling, but NOW i see this for juice... maybe a batch of this on the side for those that are interested... too many choices makes for indecision...

Not ONE meat so much as techniques... my process is as follows: decide on what i want to make hit up meatheads site for technique/recipe... make notes repeat at GURU... watch vids, read posts, make notes... then i invariably commit a heinous rookie mistake of COMBINING the techniques/steps and creating a third (usually useless) technique of my own which doesnt always SUCK, but could certainly benefuit from improvement... case in point, last time i did a butt, i had a boneless one (didnt read the label when i bought it)... ended up with 2 smaller ones so i thought... hmmm shorter cook time, it will work fast forward... my INTENT was to cook to 160 (at 250*) and pull/wrap it and cook to 190 internal... i ended up cooking to 190 without a pull/wrap... and while it was good, the smaller of the 2 was a little over cooked and a little on the dry side... the larger one was better, although the bark never took off like i wanted it to steaks come out great, i have yet to bone them up... burgers are typically over cooked, but i blame that on pre-made patties i will not grind my own meat as i am terrified of a meat grinder (i know, my panties are showing) my biggest complaint about myself is the fact that i simply CANNOT/WILL NOT leave the *&%$! thing alone once it is set... i have to force myself to find something else to do to create a diversion so it can cook unmolested and pick ONE method to try and keep my head on straight (not combine more than one method) it really IS a me thing i am cooking butts for a Dad's day get together... there should be about 25 total people (kids and adults) and dogs/burgers will also be served my plan is 15-20 lbs RAW, bone IN, and put on the Primo saturday night late for an all night cook (using SmoBot for fire maintenance)... remove from heat, cambro in a pre-heated cooler, and pull apart on site (thinking that a solid mass will retain heat better/longer), and hope that it is acceptable to the masses anything else i should look for prepare for? the 'party' starts 12-1230 and i PLAN to have the meat cooked by 9-930A... the cambro stage will be approx 3-4 hrs

I've been thinking about how to store my stuff and you, fine sir, have just solved that problem for me... fantastic idea!

i have found (on my primo) that more lump with some 'niblets' added in to close the gaps helps with a solid wall (floor?) of fire like @Smokestack Mac said... i fill my KAB to the top the beast has to have something to eat, so feed her well (Scorpions reference)... make sure your vents are open before you add the food... ive left them closed before, so its not unfathomable try lighting in more than one spot (like you did in round 2) and leave the lid open for a minimum of 10 mins... once i close my lid, i run the vents WFO until i get within about 50* of target... then i shut the stack down to just the daisy to 100% (i use a SmoBot for fire maintenance) and the carb (intake vent) to about 1/4-3/8" i have become almost dependent on my SmoBot, but can still work the vents manually in a pinch for me, that allows the fire to calm a bit and reduces overshoot... go easy on yourself and allow yourself to LEARN... its a totally different animal than a gasser or brick-ette burner and there IS a learning curve! most of all have FUN! and WELCOME! this place and these folks are a goldmine of info!