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Old 06-28-2004, 05:12 PM   #13
somebody shut me the fark up.
Bigdog's Avatar
Join Date: 09-17-03
Location: Wichita, Kansas

Originally Posted by mfalle
I havn't been around the forum too much lately. Just learning this myself with the help of the Bretheren and a whole lot of trial and error. (mostly error) but my 2 cents worth. A couple of weeks ago I found a 6 pound Butt at Sam's Club and then while visiting K mart found a sale on Picnics. Figured what the heck. Put them both on my SKD. After 5 hours I foiled the butt and let the picnic go another 5. Foiled it and brought it up to 205* in a 250* oven. Then cooled both to 160* and pulled. Both pulled easily but the was a distinct difference in the flavor. Wifey preferred the butt, however I was content just to have pulled pork sammiches reguadless of the source. Doin a 12 pound butt tommorrow and going to try a few fatties for the first time.
Why did the picnic need 5 more hours than the butt?
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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