My church is having a spring cleaning work day today and I got volunteered by my dear, sweet wife to cook for a group of 30-40 workers. I have a Chargriller COS and was nervous about fitting all the butts on my smoker. I don't like to cook near the firebox end normally because of the more intense heat. I read about some people flipping the charcoal grate upside down and using that as a heat deflector and that worked like a charm!
Butts rubbed and on the pit at 5:30 PM. Running 250-275° with hickory smoke.
I think this was 3 hours in. I started hitting them with cider vinegar/water about every hour at this point when I added more wood.
Butts had stalled here around 160° I hadn't planned on wrapping but I ended up doing it. With all the separation of the tissue on the surface I was worried about moisture loss. Are my fears valid or would I have been OK to let it ride?
Pulled around 3 AM at 203° Bones came out clean!
If you made it through all these pics, my next question is what's the best way to keep it warm and from drying out? I had put the whole butts in a cooler lined with towels and left a probe in to monitor temps. I was afraid they weren't going to hold until lunch time so I went ahead and pulled the meat apart. They were losing temperature pretty quick for some reason.
I'm thinking about just keeping them foil covered in a foil pan and keeping the oven on it's lowest setting to keep warm and adding some finishing sauce to add moisture back if needed. Anyone have any suggestions or thoughts on my suggestion? Thanks for reading!
Butts rubbed and on the pit at 5:30 PM. Running 250-275° with hickory smoke.
I think this was 3 hours in. I started hitting them with cider vinegar/water about every hour at this point when I added more wood.
Butts had stalled here around 160° I hadn't planned on wrapping but I ended up doing it. With all the separation of the tissue on the surface I was worried about moisture loss. Are my fears valid or would I have been OK to let it ride?
Pulled around 3 AM at 203° Bones came out clean!
If you made it through all these pics, my next question is what's the best way to keep it warm and from drying out? I had put the whole butts in a cooler lined with towels and left a probe in to monitor temps. I was afraid they weren't going to hold until lunch time so I went ahead and pulled the meat apart. They were losing temperature pretty quick for some reason.
I'm thinking about just keeping them foil covered in a foil pan and keeping the oven on it's lowest setting to keep warm and adding some finishing sauce to add moisture back if needed. Anyone have any suggestions or thoughts on my suggestion? Thanks for reading!
