THoey1963
somebody shut me the fark up.
Sounds like you nailed it. Nice job!
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First pork butt on the 4th - guidance please
- Thread starter aks801
- Start date
Out of the Smoke
2:45. Temp probes ranged between 199 and 202. All were "probe tender" except one area. Put it back in for about 15 minutes longer.
Pulled some of the meat off the bone I had removed earlier and we sampled it. Man, this stuff is good! Very promising.
3:10. Went ahead and pulled it off the WSM. Still wrapped in the butcher paper. Put it in the disposable pan I'll use for pulling and serving, and set it on the kitchen counter. In about 10 minutes I'll wrap a beach towel around it to help hold the temp. Plan on doing the pulling about 4:40.
Here's a pic of the butt at the 2:45 PM mark. Mmm, bark.
2:45. Temp probes ranged between 199 and 202. All were "probe tender" except one area. Put it back in for about 15 minutes longer.
Pulled some of the meat off the bone I had removed earlier and we sampled it. Man, this stuff is good! Very promising.
3:10. Went ahead and pulled it off the WSM. Still wrapped in the butcher paper. Put it in the disposable pan I'll use for pulling and serving, and set it on the kitchen counter. In about 10 minutes I'll wrap a beach towel around it to help hold the temp. Plan on doing the pulling about 4:40.
Here's a pic of the butt at the 2:45 PM mark. Mmm, bark.
