Yesterday we did 2 8lb butts, a bunch of chicken, and a big bot of beans for a friends birthday party. I didn't get any pictures of the prep, but I did get a couple of the cook and final product. I did however get video of the prep and pull and as soon as I can get it processed, edited, and complied I will be posting it on this thread. This cook wasn't just a home run, I knocked it out of the park! Perfect pull, not over or under cooked, this one was right on the money.
Friday night trimmed, injected and rubbed with a all around rub I make. Injection was 50/50 apple juice/apple cider vinegar. Wrapped in saran wrap, and did an experiment. 1 butt was wrapped and put in the fridge. The other was wrapped and vacuum packed before going in the fridge. The result of the vacuum packed one was noticeable. Better coloring, a little moister meat, a little darker bark. Pics I did get:
On the grate at 4:15 am. cooked around 245-255 for 11 hours.
3 hours into it the outside was starting to seal up.
6 hours into it and time to foil. I usually wait a little longer but I was going for a little less bark.
Added apple juice when I foiled. I kept them foiled until they were 197 internal temp. Took them inside and opened the foil for about 15 minutes to help stop the cooking before closing the foil, wrapping in a towel and putting them in the cooler for a 2 hour rest. Here is what we saw after the rest, and yes I had to cut a sample. The bones pulled out clean, or rather they popped out on their own nearly.
And the pull.
It don't get no better than that! Again, I am working on a video series to go with this and hopefully have it up in a day or two depending on how slow this computer wants to be.
Friday night trimmed, injected and rubbed with a all around rub I make. Injection was 50/50 apple juice/apple cider vinegar. Wrapped in saran wrap, and did an experiment. 1 butt was wrapped and put in the fridge. The other was wrapped and vacuum packed before going in the fridge. The result of the vacuum packed one was noticeable. Better coloring, a little moister meat, a little darker bark. Pics I did get:
On the grate at 4:15 am. cooked around 245-255 for 11 hours.
3 hours into it the outside was starting to seal up.
6 hours into it and time to foil. I usually wait a little longer but I was going for a little less bark.
Added apple juice when I foiled. I kept them foiled until they were 197 internal temp. Took them inside and opened the foil for about 15 minutes to help stop the cooking before closing the foil, wrapping in a towel and putting them in the cooler for a 2 hour rest. Here is what we saw after the rest, and yes I had to cut a sample. The bones pulled out clean, or rather they popped out on their own nearly.
And the pull.
It don't get no better than that! Again, I am working on a video series to go with this and hopefully have it up in a day or two depending on how slow this computer wants to be.
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