Tried something new!

[Buckeyedude]

So the last time I did a few butts on my woodwind 24, the bottoms of them got a little tough( fat cap up). Like 1/4" of it was like jerky...awesome chewy pork jerky lol. It wasn't that big of a deal, but still bothered me a little.
So this time, I set them in foil pans with some pineapple juice, apple slices and quartered onions and went fat cap down.
Stayed up and got them on a little after 0230, with hickory and apple pellets.
Turned out really good! Shredded them up and took a few pounds inside to mix with a Carolina tangy sauce for snacks during the football game! The rest got put into a crock pot the next day to serve as supper for my side of the family's Christmas. Just served plain with 4 or 5 choices of sauces so everyone was covered! Thanks for looking!
Happy New Years everyone!

 

[Buckeye1]

Looks great.

Did a no wrap pair of butts yesterday. One took two hours longer than the other. That one had some tough bark that the accountant did not like. It was a boneless butt. I sure liked the ease of not wrapping. May look at your method.

 

[JLeonard]

Looks mighty good.

Jim

 

[Brokenhandle]

Sure does look good!

Looks great.

Did a no wrap pair of butts yesterday. One took two hours longer than the other. That one had some tough bark that the accountant did not like. It was a boneless butt. I sure liked the ease of not wrapping. May look at your method.

This is a great explanation that you can't cook to time... same type of meat and 2 hour difference in cook time!

Ryan

 

[Colin1230]

Looks good Buckeye.

 

[Fueling Around]

Looks good
I have foil panned my pork for years. I may smoke them a couple hours before adding to the pan

 

[Buckeye1]

Sure does look good!


This is a great explanation that you can't cook to time... same type of meat and 2 hour difference in cook time!

Ryan

Exactly

 

[smokerjim]

Looks good

 

[Buckeyedude]

Looks great.

Did a no wrap pair of butts yesterday. One took two hours longer than the other. That one had some tough bark that the accountant did not like. It was a boneless butt. I sure liked the ease of not wrapping. May look at your method.

Thanks Buckeye! I too usually wrap but wanted to this out. I will probably do cap up next time just to see the difference. I was very fortunate how close the two were in temps and how quick they were there. Way faster than I would have thought @225

 

[Buckeyedude]

Looks mighty good.

Jim

Thanks Jim!

 

[Buckeyedude]

Sure does look good!


This is a great explanation that you can't cook to time... same type of meat and 2 hour difference in cook time!

Ryan

Thanks Ryan! Not being sure on how long they take to decide they are ready is why I started them in the middle of the night! Was fortunate they both were literally identical temps this time!

 

[Buckeyedude]

Looks good Buckeye.

Thanks Colin!

 

[Buckeyedude]

Looks good
I have foil panned my pork for years. I may smoke them a couple hours before adding to the pan

Thanks Fueling Around
Do you prefer cap up or cap down when you pan them?

 

[Buckeyedude]

Looks good

Thanks Jim!

 

[Fueling Around]

Thanks Fueling Around
Do you prefer cap up or cap down when you pan them?

I trim away most of the fat cap so either works. Leaving the cap, I put it down.