Pa_BBQ
is one Smokin' Farker
I am cooking up some pork butt this weekend and will be doing it different than usual so needing some advice for this specific cook.
I will cook them on the BGE overnight and finish them on the Meadow Creek TS120 which is a reverse flow offset. I am guessing the last 3 hours will be finished across the street on the TS120.
My plans are to foil and cooler them for the walk across the street where the offset will be up to temp 225, butts will probably be around 170-180.
I have a charcoal basket I can use in the offset with lump but will also have some chicken on and would like to throw in some hickory and cherry logs for flavor.
Should I leave the butts foiled to finish, or should I take them out.
Will adding wood fire to the butts at this point over smoke them or give them way too much bark.
I put a few fist size chunks of hickory and cherry in the BGE and the stoker keeps it going all night so I can get some shut eye.
I prefer to finish them at the park rather than at the house so I can do other things I need to be doing for the party.
I will cook them on the BGE overnight and finish them on the Meadow Creek TS120 which is a reverse flow offset. I am guessing the last 3 hours will be finished across the street on the TS120.
My plans are to foil and cooler them for the walk across the street where the offset will be up to temp 225, butts will probably be around 170-180.
I have a charcoal basket I can use in the offset with lump but will also have some chicken on and would like to throw in some hickory and cherry logs for flavor.
Should I leave the butts foiled to finish, or should I take them out.
Will adding wood fire to the butts at this point over smoke them or give them way too much bark.
I put a few fist size chunks of hickory and cherry in the BGE and the stoker keeps it going all night so I can get some shut eye.
I prefer to finish them at the park rather than at the house so I can do other things I need to be doing for the party.
