Tried something new!

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Buckeyedude

Master of the Pit
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Aug 5, 2018
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So the last time I did a few butts on my woodwind 24, the bottoms of them got a little tough( fat cap up). Like 1/4" of it was like jerky...awesome chewy pork jerky lol. It wasn't that big of a deal, but still bothered me a little.
So this time, I set them in foil pans with some pineapple juice, apple slices and quartered onions and went fat cap down.
Stayed up and got them on a little after 0230, with hickory and apple pellets.
Turned out really good! Shredded them up and took a few pounds inside to mix with a Carolina tangy sauce for snacks during the football game! The rest got put into a crock pot the next day to serve as supper for my side of the family's Christmas. Just served plain with 4 or 5 choices of sauces so everyone was covered! Thanks for looking!
Happy New Years everyone!
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Looks great.

Did a no wrap pair of butts yesterday. One took two hours longer than the other. That one had some tough bark that the accountant did not like. It was a boneless butt. I sure liked the ease of not wrapping. May look at your method.
 
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Sure does look good!

Looks great.

Did a no wrap pair of butts yesterday. One took two hours longer than the other. That one had some tough bark that the accountant did not like. It was a boneless butt. I sure liked the ease of not wrapping. May look at your method.
This is a great explanation that you can't cook to time... same type of meat and 2 hour difference in cook time!

Ryan
 
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Reactions: Buckeyedude
Looks great.

Did a no wrap pair of butts yesterday. One took two hours longer than the other. That one had some tough bark that the accountant did not like. It was a boneless butt. I sure liked the ease of not wrapping. May look at your method.
Thanks Buckeye! I too usually wrap but wanted to this out. I will probably do cap up next time just to see the difference. I was very fortunate how close the two were in temps and how quick they were there. Way faster than I would have thought @225
 
Sure does look good!


This is a great explanation that you can't cook to time... same type of meat and 2 hour difference in cook time!

Ryan
Thanks Ryan! Not being sure on how long they take to decide they are ready is why I started them in the middle of the night! Was fortunate they both were literally identical temps this time!
 
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