BamaRambler
Knows what a fatty is.
- Joined
- Sep 28, 2009
- Location
- Alabaster, Alabama
This will be my first ever try at smoking butts. I have cooked several chickens and some Fatties and all have turned out great.
I am cooking "two" 10 pounders this coming weekend in my UDS.
I have confidence in smoking these butts, i just would like a little reasurance please.
These are my plans:
Lightly inject with apple juice,
Rub with Pilleteri's Rub (A Local Butcher's homemade),
refridge overnight,
Fire up the UDS temp to 220-250 (Smoke at 1 hour per pound?),
Foil after 5 hours then cook for approx 4 more or till the bone can be easily pulled.
Wrap in towel...place in cooler...resting for an hour.
Remove from cooler and pull the meat,
Serve with favorite BBQ sauce and ENJOY.
Your recomendations are welcome and appreciated.
I am cooking "two" 10 pounders this coming weekend in my UDS.
I have confidence in smoking these butts, i just would like a little reasurance please.
These are my plans:
Lightly inject with apple juice,
Rub with Pilleteri's Rub (A Local Butcher's homemade),
refridge overnight,
Fire up the UDS temp to 220-250 (Smoke at 1 hour per pound?),
Foil after 5 hours then cook for approx 4 more or till the bone can be easily pulled.
Wrap in towel...place in cooler...resting for an hour.
Remove from cooler and pull the meat,
Serve with favorite BBQ sauce and ENJOY.
Your recomendations are welcome and appreciated.