In a couple weeks i'm cooking a bunch of meat for a block party and want to keep things simple with cookers so my plan is to hang 4 bone in butts start to finish without foiling in my Jimmy cooker.
The wild card is if they will stay on the hooks close to the finish. I don't have to worry about them falling into the fire because i have a grate safety net with a stainless diffuser sitting on it.
Fat cap trimmed off and rubbed on all sides for more bark. The cooker is cruising along about 400* now with it staying around 450* most of the cook so far 2 1/2 hours in. The cooker is loaded up with KBB and large apple chunks from a local orchard.
At these temps I wouldn't be surprised if it's done in 5 hours but we'll see. It's looking really good now but i'll take some pics maybe about 4 hours in.
No need to open vents with this setup....intake and exhaust is coming from the gap around the lid and cooker.
The wild card is if they will stay on the hooks close to the finish. I don't have to worry about them falling into the fire because i have a grate safety net with a stainless diffuser sitting on it.
Fat cap trimmed off and rubbed on all sides for more bark. The cooker is cruising along about 400* now with it staying around 450* most of the cook so far 2 1/2 hours in. The cooker is loaded up with KBB and large apple chunks from a local orchard.
At these temps I wouldn't be surprised if it's done in 5 hours but we'll see. It's looking really good now but i'll take some pics maybe about 4 hours in.
No need to open vents with this setup....intake and exhaust is coming from the gap around the lid and cooker.
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