Well it looks like I will be doing my trial run tomorrow instead of the weekend(its raining). I have a 10lbs butt that I am defrosting now.
- I plan to do it Hot n Fast @ 325F. I will be rubbing(1/3c salt, 1/3c pepper, 1/3c paprika and a few teaspoons of other things)using mustard as my adhesive with no injection (trying to keep it KISS).
- I plan to put it in ‘naked’ until 160F internal temp and then place it in a tray covered in foil until 200F internal temp or until probe tender.
- When it reaches 200F or probe tender I will wrap it in foil then a towel and then let it rest in a cooler for 1 hour.
- After the hour I will return the butt to the tray with the drippings(fat skimmed out) and pull the meat, if timing allows I will throw it back on so the meat can cook in its own juice.