alisonalivesey
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Hi there I am going to try cooking a pork butt on my new grill this weekend. Any tips for a successful outcome?:grin:
It's hard to get the pork butt wrong.
Over-estimate charcoal requirements. You can always re-use charcoal.
The trick is "probe tender". Some will tell you to shoot for a temp, but probe tender is the trick.
I don't bother with a water pan of spray. Kamado's are moist cookers. I do use a drip pan, though, so the drippings do fall onto the fire.
I agree that sauce isn't required, but I love a good vinegar sauce. It's basically vinegar, a little sugar, a little red pepper flakes, salt & pepper. Let it sit for a few days to get all tasty. I've also added smoked jalapenos to mine.
Hi there I am going to try cooking a pork butt on my new grill this weekend. Any tips for a successful outcome?:grin: