Picked up 12 butts in the last few days at 1.39..
This one was the biggest I have seen lately 11.8 pounds.
Cut the fat off and bagged it for other purposes.. 1lb 13 oz..
SPOG with a very tasty artisan salt from Bali. A quick dash of slap yer mama (hot version) too. Didn't wrap it..it went right into the WSM a short time later..
Loaded the ring up over the top with KB and added pecan from my tree in the yard.
12 pieces of KB in the burner then into the can when burning good. Then pulled the can.
Set the guru to 240 and let it rip.
At 9 pm last nite I put the meat on the top rack and said goodnite!! Got up at 3 am to do the old guy thing and it was chugging along perfectly.
6:30 am today put the temp probe in and we were right on the money at 180 ...cranked the guru to 270..10 am we were at 200.. Foiled and into the cooler with towels.
2.5 hours later it was still hot..Removed as much fat as possible while pulling and dashed with Flaquers finishing sauce.
This is the second no foil butt and I must say..I like it..I also like cutting the fat cap off.
Then on to the perfect sammie... barky pork,coleslaw and hot sauce.. http://www.pepperpalace.com/Southern_Peach_Vidalia_Onion_p/q280.htm
Have a great day!!
This one was the biggest I have seen lately 11.8 pounds.
Cut the fat off and bagged it for other purposes.. 1lb 13 oz..
SPOG with a very tasty artisan salt from Bali. A quick dash of slap yer mama (hot version) too. Didn't wrap it..it went right into the WSM a short time later..
Loaded the ring up over the top with KB and added pecan from my tree in the yard.
12 pieces of KB in the burner then into the can when burning good. Then pulled the can.
Set the guru to 240 and let it rip.
At 9 pm last nite I put the meat on the top rack and said goodnite!! Got up at 3 am to do the old guy thing and it was chugging along perfectly.
6:30 am today put the temp probe in and we were right on the money at 180 ...cranked the guru to 270..10 am we were at 200.. Foiled and into the cooler with towels.
2.5 hours later it was still hot..Removed as much fat as possible while pulling and dashed with Flaquers finishing sauce.
This is the second no foil butt and I must say..I like it..I also like cutting the fat cap off.
Then on to the perfect sammie... barky pork,coleslaw and hot sauce.. http://www.pepperpalace.com/Southern_Peach_Vidalia_Onion_p/q280.htm
Have a great day!!
