I've done that both ways you mentioned.
Hey Bear I have a question...when you foil the butt in the pan, how do you go about keeping the probe in the meat? Do you poke it through the top of the foil or do you like run the wire off the side of the pan and wrap the foil over it? I just got a Maverick ET-733 and I'm trying it for the first time this weekend so I've never done this whole probing thing.
Nothing wrong with 240° on a Butt, or 250° or 260°.Gonna be cooking a butt tomorrow. I'm gonna try following most of the steps you listed. The only one I'm not gonna mess with is starting at so low a temp. I'll probably start around 240. Since this is a cook for Saturday I'll be able to mess around and see exactly how long it will take for me to cook. Never thought about saving the juices and fat. Can't wait to see what those will taste like.
Wow!! That's a Big Butt you got !!
LOOKING FORWARD TO TRYING OUT THIS METHOD ON JULY 4TH.!
I have a 9 3/4 pound Pork Shoulder and will season it up tomorrow.
STEP BY STEP.
I I will post pics. lol
Alll the best to all you Carnivores and Smoke Huffers!
Have a great, tasty and safe Independence Day!
Thank You Smokin!!
Awesome job Bear!!
I wish I had joined before last Aug. when I did some butts.
Oh well, learning is most of the fun!
Oh No!!!So things have been going good and without any huge hiccups other then misplacing my thermometers. That is until just a few minutes ago. What I normally do during the last 20 degrees of cooking is SPRAY a vinegar, lemon, and cayenne mix every so often. I was planning on saving the dripping like you do Bear. But just a few minutes ago I went and did an idiot thing. Instead of squeezing the bottle I went and unscrewed the top and accidentally dumped some of it over my meat. While it won't ruin the meat. There's a good chance it will ruin the drippings which sucks because I've never tried saving any of it to try as a dip.
Sounds Great !!I tried a little bit and surprisingly the dripping were not that bad. A little salty for some reason. But it was not spicy like I feared. I'll see how it tastes when I remove the remaining fat. I'll post the pictures I took tomorrow. As for cooking time meat went in around 9, after searching everywhere for the thermometer, and finished around 5:30-6. Meat made it out of the danger zone before the 3 hour mark so things were fine.