Hey everyone.
I wanted to try my hand with a boston butt today so I fired up the MES electric this morning at 0515 with a 4.5 pounder.
I prepped it with mustard and Jeff's rub yesterday and it looked good to go. I will try to attach a pic here but having trouble doing it from my ipad.
At 0815 after 2.5 hours at 230* the IT reached 160* and I took it out, foiled it and put some some of Chef Jimmy's foil juice on it.
3 hours later at 1145 the IT was at 207 so I pulled it out and unwrapped it. Im not sure if it was because I put so much of Jimmy's juice on it or because I foiled it or what but it looked very moist. It didn't look dark with bark at all. It was litterally like squishy. I was really hoping for some bark.
I can't post pics from my ipad but I will get them on soon.
It's now 1215 and the butt is resting wrapped in a towel where I added the other part of Jimmy's juice and the drippings from the butt. I put it in the oven (no the oven isnt on). I didnt have a cooler here.
I would like to hear your thoughts.
Thanks,
BB
I wanted to try my hand with a boston butt today so I fired up the MES electric this morning at 0515 with a 4.5 pounder.
I prepped it with mustard and Jeff's rub yesterday and it looked good to go. I will try to attach a pic here but having trouble doing it from my ipad.
At 0815 after 2.5 hours at 230* the IT reached 160* and I took it out, foiled it and put some some of Chef Jimmy's foil juice on it.
3 hours later at 1145 the IT was at 207 so I pulled it out and unwrapped it. Im not sure if it was because I put so much of Jimmy's juice on it or because I foiled it or what but it looked very moist. It didn't look dark with bark at all. It was litterally like squishy. I was really hoping for some bark.
I can't post pics from my ipad but I will get them on soon.
It's now 1215 and the butt is resting wrapped in a towel where I added the other part of Jimmy's juice and the drippings from the butt. I put it in the oven (no the oven isnt on). I didnt have a cooler here.
I would like to hear your thoughts.
Thanks,
BB