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So help me out. I’m smoking in Friday the party is Sunday . I was going to let the meat cool them vac wrap and leave it in the cooler . Then Sunday put it in a pit of 190 degree water . Slice and au jui and serve . What do you think
*...Slice and au jui and serve" Sounds like a winner to me. I'd forget the pot and add in a 6 pack - well, maybe 3. That way I'd remember the party and not over do the smoke.
If I remember correctly seeing a picture awhile back you have a hell of an arsenal of kamado style smokers? How much charcoal you think you will go through?
Had my alarm set for 4:00am. But at 12:30 my eyes wide open I said “mite as well.
I trimmed and seasoned the 3-14 lb prime Briskets last nite at 9:00 so no problem there.. so you know when someone says “I can get the meat for you” beware. At 12:30 I lite the grills
Back in the house to prepare the 4 Pork Butt. They are in a two pack .. I cut them open to find a horror!! They have been deboned!!! Oh god.. I wanted everything perfect.. so I slathered them and seasoned them and all on my WSM..
I never did a Butt without the bone.. wish me luck. Gotta cook faster I bet..
Don't worry about them not having a bone. NONE of the butts I get here have a bone, and every single one of them has been amazing, also done on my WSM.
It won't matter much. You are cooking by temperature, not time. When they are done, they are done. Relax, enjoy the experience, and graciously accept all the compliments.