Double Pork Butt

So ... remember in Double Chuck Roast, I doubled up on Chuck Roasts to feel family visiting for my younger son's graduation from high school.

Well, this past weekend, we had more family visiting, again mostly to celebrate my son.

This group was even bigger.

This time, I decided to go with a couple of 9ish pound pork butts so I'd have plenty of meat for the big group of family we have visiting.

Early Saturday morning ... around 3am ... I got the kettle ready and the pork on the fire by 3:30 ish.

I let the pork shoulder smoke for around 6 hours. 

Two pork butts fit about perfectly on the weber kettle with just a little overlap of the meat over the snake.

For the first few hours, I went back to bed. I believe the kettle was at 250 degrees pretty consistently until it was time to get back up.

The group wanted to go off on a hike and then to lunch.

Obviously, the pork wasn't ready yet so, I wrapped the butts and set our oven to 250ish. I placed the wrapped pork in the oven on a cookie sheet.

Then ... we headed off to Lair o' the Bear Park for a little hike with the family members who wanted to get outside.

We didn't really hike that far with some really young kids and some older people with us. But it was a nice little hike.

We had lunch on the rooftop patio at Morrison Inn, and then headed home.

The pork still was not done, so I pulled it from the oven and placed it back on the kettle for a few hours.

We played games, drank beer, and had a fun time.

When the pork was done, I pulled it off the kettle and let it rest for an hour or two.

Then, I set up my smaller kettle with the griddle plate. One of my brother-in-laws cut up peppers and onions. 

I cooked the pork with the veggies and cheese much like I did in Sandwiches on the Kettle Griddle Plate.

These sandwiches were a huge hit. People were amazed how amazing these tasted. I had to spend quite a bit of time explaining how to do this.

I also spent lots of time dominating at corn hole.

Great evening. Great weekend.

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Go Rockies!