Pappy
is One Chatty Farker
- Joined
- May 9, 2011
- Location
- Granite...
I took the hot & fast plunge yesterday and smoked three 9 pound pork butts in the UDS. Meat went on the UDS at 7am at 250 degrees for 1 hour. Then 300+ for 7 more hours. Total 8 hours until the meat reached 205 degrees. Rested wrapped in foil for 1 hour then pulled. Meat had plenty of juice left in it. I don't see any reason to go back to the old way of low & slow for pork butts.
Sorry no pics. Camera was not working.
Here is the link for the low & slow pork butts I cooked last weekend.
http://www.bbq-brethren.com/forum/showthread.php?t=158745
Sorry no pics. Camera was not working.
Here is the link for the low & slow pork butts I cooked last weekend.
http://www.bbq-brethren.com/forum/showthread.php?t=158745