You gotta go fat cap down, otherwise you risk hot side aeration!
You gotta go fat cap down, otherwise you risk hot side aeration!
the oven switch is great for big butts, i cannot lie.
For 10lbs or more it is a pain and expensive to control charcoal for 16 hours. I usually start around 5pm then throw them in the oven at 10 pm, then go to bed.
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I have made competition award winning pulled pork with a very simple method. Cook at 215-220 with 50/50 hickory and apple. Slather entire butt with mustard and then apply whatever rub you use. Cook to internal temp of 190. Remove from smoker and immediatley wrap in foil. Place butt in a small cooler or wrap with blankets or towels. Let set for at least one hour before unwrapping. Pull and serve. I have tried various injections and methods but this will win them over.
Thats the funny thing about this, the Butt was only 6.5-7 pounds. Next time I will account for a little more time and kick the heat just a tad. Maybe 5 deg.
sounds like you really had a picnic cut, which suck. They take a lot longer to cook, as you found out. Next time, just make sure it's got the blade in it. As stated already, it heats up and helps cook from the inside out.
Update..I didnt have to wrap mine at the stall..it just powered right through it..I pulled my pork butt off the smoker at 190 and it literally fell apart..made awsome pulled pork
Update..I didnt have to wrap mine at the stall..it just powered right through it..I pulled my pork butt off the smoker at 190 and it literally fell apart..made awsome pulled pork
Update..I didnt have to wrap mine at the stall..it just powered right through it..I pulled my pork butt off the smoker at 190 and it literally fell apart..made awsome pulled pork
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