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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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01-14-2013, 06:41 PM
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#16 |
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Knows what a fatty is.
Join Date: 02-24-12
Location: MS
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The last one I did was 9.5 pounds. Cooked at 325 till around 170 then foiled with apple juice and finished at 350. Total cook time was 7 hrs. I think it was the best one I've done yet.
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01-14-2013, 09:15 PM
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#18 |
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Babbling Farker
  
Join Date: 12-18-07
Location: Woodridge, IL
Downloads: 1
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FWIW I tried patio daddio's method with great results last summer
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2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list 
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01-14-2013, 09:40 PM
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#19 | |
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Babbling Farker
 Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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01-14-2013, 10:15 PM
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#20 |
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Got Wood.
Join Date: 12-29-12
Location: Church Point, LA
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Boshizzle,
That is absolutely beautiful pork...... "NO DOUBT ABOUT IT"........
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Wilson Boudreaux |
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01-15-2013, 08:39 AM
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#21 |
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is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Downloads: 0
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What are the differences between wrapping the pork tightly in foil vs using a foil pan and lid?
It seems like more fat would render in the pan. It seems like the fat couldn't get out of the tightly wrapped one. I'm just trying to get an idea what to try next time. jon |
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01-15-2013, 09:32 AM
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#22 |
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On the road to being a farker
Join Date: 01-28-10
Location: Dodge Center,MN
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I've followed PatioDaddio's steps the last 3-4 times and will never go back. Here's the first time I tried it - http://www.bbq-brethren.com/forum/sh...d.php?t=143108
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01-15-2013, 09:47 AM
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#23 |
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is One Chatty Farker
Join Date: 01-01-10
Location: Fond du Lac, WI
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This is a excellent thread. I have a 10# that needs to be cooked up on Friday. I've never done a HnF Butt. So this intrigues me. the last time I did Bbacks I foiled in a bit of apple cider vinegar and they were awesome. I think I'll use a portion of Patio Daddio's method but sub the cider vinegar for the ginger ale. Thanks for the posts, very helpful.
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"98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup.. 
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