irishboy209
Full Fledged Farker
- Joined
- Nov 11, 2016
- Location
- California
trying out round number two with sliced pork butt and experimenting with a new method on using butcher paper, fit temperature was 240°, using 100% perfect mix pellet blend from cookinpellets.com
seasoned with seasoning salt
mopped with its own rendered fat that I made a sauce out of and topped with suckle busters hogwaller seasoning
finished internal temperature was 185/190 fat was perfectly rendered and it turned out really good if a lot of smoke flavor
I wanted to test out making a butcher paper tent over the meat and seeing if it would keep it moist and still allow smoke flavor
I will say It was a success in my book and I will definitely be using this method again
Here is the video
https://youtu.be/0_pk97o5toE
seasoned with seasoning salt
mopped with its own rendered fat that I made a sauce out of and topped with suckle busters hogwaller seasoning
finished internal temperature was 185/190 fat was perfectly rendered and it turned out really good if a lot of smoke flavor
I wanted to test out making a butcher paper tent over the meat and seeing if it would keep it moist and still allow smoke flavor
I will say It was a success in my book and I will definitely be using this method again
Here is the video
https://youtu.be/0_pk97o5toE