Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by cayenne
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thanks... Figured the fat could use a bit of trimming on the cap. Looks like this is part of the picnic but not the entire shoulder. What do you think? Looking at the first picture there is bone/joint on the end I'm just confused by the shape of the cut.
So, I go to the butcher this morning looking for a simple Pork Butt cut somewhere around 7lbs give or take... I ended coming home with this monster cut instead! To be honest, I have no idea what my game plan should be, nor am I completely clear on what the entire cut is.
It was the only nice...
They don't have to come off at the exact same time, I'm trying to time the large one to come off somewhere around 6-8AM Saturday morning. I'm trying to avoid having to get up hours earlier in the morning to pull the smaller one.
One last question for you guys... I went to pick the butt today and instead of the larger one I ordered, I know have a 9.5lb one and 6.5lb one.
I've never cooked two butts at the same time that were such different weights. Obviously the 6.5lb one is going to cook much faster. Should I throw...
Thanks for all the advice. My plan is to pull it before the party and we will reheat it. Seems like everyone agrees on that approach and its the safest way to go.
I will have access to a several grills at the party. Any advice on reheating? I was thinking about putting them in pans with a...
I am smoking a 10lb butt this weekend for my father in laws college graduation. Kind of a big deal so I want to get this right! I'm taking Friday off of work and can put the butt on at any time, but I will have to be at the ceremony around 11AM on Saturday morning and the party won't start to...
Thanks, the bark tasted fantastic when I tried it. It cooked really well, the stall was pretty calm, and it walked right through it in about 2 hours. Had one little weird bit where it took over 90 minutes to get from 189 to 195 but that was it.
Just pulled it at 195F IT. Sitting in the cooler wrapped in foil and towels for a while. Will pull it in about an hour and a half. The bone nearly fell out when I touched it.
Probably not, unless the stall is going to ruin the party time. I've done both in the past, and lately have stopped foiling unless necessary. Will probably cook all the way up to 195F IT and then check the bone to see if it will pull cleanly.