Originally Posted by NorthwestBBQ
Do you understand the concept of foiling at 160F?
I understand for speeding up the process. I'm in no rush, food will be served at 6pm. I prefer the bark of non-foiled butts, so I am not foiling today. If there's another reason, please share.
Originally Posted by pahutchens
Isn't foil for hats only?
Actually, I prefer this response over mine.
Originally Posted by Bushwacker
Now that's some fine looking Que there, I'm ready to chow down,,, But I seem to have missed the pron on the beans... Great job Byte...
Nope, you haven't missed the beans...they're not cooked yet. But there is hope! Behold, I have started the beans as shown below!
First off though, the butt is done. It finished just after 1pm, so the 10 pound butt took just over 16 hours in the cooker, pretty average. Internal temp at the finish was 200. I foiled it, and in the cooler witht he brisket to rest and keep hot.
And now for those BEANS!
Here's the bean meat I cooked the other night. On the top row, from the left, we have some of the Brisket, one of the Smoked Sausages and a piece of the 22.5 Hour Mutant Butt! On the bottom there is the Naked Fatty.
I started by chopping the meat like so.
Then I divided the meat into two half size aluminum pans and seasoned it with a blend of 42,354 secret herbs, spices, sweeteners, condiments, vitamins and minerals.
Then I mixed together the meat mixture and sampled it to make sure I did it right.
Then I stirred in the most secret ingredient of all...
I put these on the WSM which has been bumped up to run at 300*.