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When I wrote "All in all, I can report that you can indeed smoke an 8 and a half pound butt for 6 hours at a moderately high initial temp, pull it and hold it overnight at 180" I meant pull it from the smoker, not pull it pull it, if you catch my drift. Just didn't want to confuse anyone. And...
Man o man, that butt turned out perfect! As you can see from the first photo, the natural pop-up thermometer told me that it was ready. I took a few shots before foiling for later this morning. In one, I turned it upside down to show the intact fat cap. I peeled a little back to show the...
I'm stunned. My first half rack is finished after only 2 hours. Basically, I had the Kroger guy cut down a rack of spares into a KC cut. He cut it into two portions, with a "main rack" and a secondary rack with the extra meat on it but smaller ribs (plus the point separately - I guess that's...
So, it's 5am. The butt seemed to hold up fine at 180 in the oven. I just cranked it up to 200. I'm going to tug the bone about every 30 minutes. I started my rib rack around 4:30. As soon as it's light, I'll snap a pic or two. I need to leave for my buddy's house between 10 - 10:30am so I'm...
So, now that I have 6 hours of smoke under the belt, I've put the butt into a foil pan and added some Sweet Baby Ray's cut with some cider vinegar and water. I laid a loose piece of foil over top. I set the temp of my oven at 180 and I even added a little sauce over the top for good measure.