Up early to tackle this big butt. - Page 2
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So here the butt is at noon
And here it is at 1500 ( 3pm )
I haven't pulled it yet, but I am liking the bark on it. 10 pound butt for about 10 hours at 193 degrees. I was going to wait until i reached 200, but i ran out of beer.
Did the bark taste ok? The dry jerky ........ might be a high cooking temp, could be from a dry chamber. Instead of spritzing, you might try just a pan of water or whatever juice to get some more moisture in the CC. Did you by chance make crank up the heat a little trying to bust that stall?
Congrats on your butt, so what did your sous-chef think about that pork?
If the sous chef is happy, there is perfect harmony in the world! You did good.
BTW you get a chance, down on Alameda to a small boot shop, names Mingo Boots, man made my boots for 20+ years. Handmade with excellent craftsman ship and a pretty good price. Go in, let him feel your feet and write down some numbers pick you skin, your toe your heel, your top and the stitching pattern. My two most favorite were a pair of taupe kid skin, the other was some peanut brittle ells. The kids skin were like slipping the feet into moose hide gloves, and those ells turned heads when you walked down the street.
I was one of their first 100 customers..... You ought to drop by and just look and see what's possible. They are amazing! I believe the guys name was George.
Edited by Foamheart - 5/3/14 at 7:55pm
that sounds good. Iv'e heard of people using apple juice or something along the lines of that, but I feel as if it would make things a little too sweet. The only reason I use apple juice to spritz is the sugar in the juice.