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Old 08-17-2019, 03:03 PM   #1
Got Wood.
Join Date: 03-23-19
Location: NYC, NY
Name/Nickname : Fury
Default Second time doing pork butts. Hope this turns out as well as last time!

Currently 3 hours in to this cook.

Two ~5 lb butts with killer hogs AP and BBQ rubs with some extra black pepper.

Been "mopping" with a mix of apple juice, apple cider vinegar, BBQ rub and chili flakes, and will pour a bit more of that mix in to the foil when I wrap these things.

Weber summit charcoal, KBB with some wood from my friend's felled apple tree. 240 degrees give or take.

Got some jerk chicken legs going on for the last two hours or so of the cook, followed by some ears of corn in the husk.

As a side note, don't let anybody tell you that a 24" grill is too big! Man I love this thing.

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Thanks from:--->