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Old 02-06-2004, 10:38 AM   #10
david
is one Smokin' Farker
 
Join Date: 08-11-03
Location: Beaverton, OR
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I've never tried a butt much larger than a 7#.

I cook everything as "lazy" as I can. That means no messing with the food except to slap on some liquid every hour or so. Really don't like messing around with the cooler, unless it's something that will be sliced or I have to hold done food for a long time. If your gonna pull it just get it up to temp, maybe let it sit on the counter till it's cool enough to handle (maybe not), and pull it.

I also, don't have the temp in the cooker very constant when I'm cooking. Could be anywhere from 225 - 300. Doesn't seem to make any difference when doing a butt. Ribs at 300, however... mmm, crunchy.

I don't think you can really mess up a butt, as long as it's fat side up. I tried removing the fat cap before cooking last time. Not bad, but not as good as with it left on.
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David - Beaverton
Steelhead Stats
2010: maybe I'll get around to buying a license this year!
2009: well, you'd need to actually go fishing to have stats :(
2008: David 0, Steelhead 1
2007: David 0, Steelhead 2
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