Got out one of the 1.38 per pound cryos and coated the 2 of them with SPOG and a heavy dose of slap yer mama hot.
Into the WSM with local pecan,KB and the guru set at 240 at 10 pm last nite..
Checked in at 3:30 am while doing the senior citizen dance. Humming along just fine.
Put the therms in at 7am to see how it was going and cranked the guru to 275.
Both right at 180...
So we are having coffee and admiring our gardening work and she sez "How about making some sliced too??"
OK..took one of them out..put in a pan and covered with foil and into the cooler. No probleemo..
Then I had big gardening plans for today and got out the tiller and got with it.
We planted a bunch more stuff.
A little later the other butt hit 205 so it went into a pan,covered with foil and coolered wrapped with towels.
Got the sliced out and sliced it...Perfect..delicious...yummm.
Made a sammie with it with cole slaw and garlic hot sauce..
Got the other one out and pulled it with forks...
Several new things I have been doing lately and am convinced it makes better chow...
Letting it cook all night without any supervision works for me..beats having to deal with pulling,packing,fridge and cleaning at night after watching it cook all day.
Hotter temps have no effect on the finished chow.
I was convinced foiling at 165 was the bomb..No longer..I will never foil butts again..
I cut as much of the fat off that I could get before cooking....it makes a much better cook for sure.And extra bark too.
Sooo .... the old dog has learned some new tricks..makes me happy. Many thanks to my friends here...
The Finishing Sauce I use is as follows:
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
OK here ya go!!
The sliced.
Now the pulled...
Awesome goodness...
Into the WSM with local pecan,KB and the guru set at 240 at 10 pm last nite..
Checked in at 3:30 am while doing the senior citizen dance. Humming along just fine.
Put the therms in at 7am to see how it was going and cranked the guru to 275.
Both right at 180...
So we are having coffee and admiring our gardening work and she sez "How about making some sliced too??"
OK..took one of them out..put in a pan and covered with foil and into the cooler. No probleemo..
Then I had big gardening plans for today and got out the tiller and got with it.
We planted a bunch more stuff.
A little later the other butt hit 205 so it went into a pan,covered with foil and coolered wrapped with towels.
Got the sliced out and sliced it...Perfect..delicious...yummm.
Made a sammie with it with cole slaw and garlic hot sauce..
Got the other one out and pulled it with forks...
Several new things I have been doing lately and am convinced it makes better chow...
Letting it cook all night without any supervision works for me..beats having to deal with pulling,packing,fridge and cleaning at night after watching it cook all day.
Hotter temps have no effect on the finished chow.
I was convinced foiling at 165 was the bomb..No longer..I will never foil butts again..
I cut as much of the fat off that I could get before cooking....it makes a much better cook for sure.And extra bark too.
Sooo .... the old dog has learned some new tricks..makes me happy. Many thanks to my friends here...
The Finishing Sauce I use is as follows:
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
OK here ya go!!
The sliced.
Now the pulled...
Awesome goodness...
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