Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Location
- St. Louis Missouri
Nothing fancy, just a couple butts on the WSM. About 13 pounds, combined. I started at 6:00am, and would like these to be ready for dinner. Typically, I go for 225 for 10-12 hours, but this time I've got the spurs out and we're blazing along at 275.
Also....
I've been real unhappy with the mess in the water pan in the past. I've tried foiling the pan, but that's not as mess free as I'd like it to be. It's still a pain.
Not sure why this basic concept has escaped me to date, but I bought a $0.88 aluminum pan to catch the mess ("liquid pork gold"). I also chopped up an onion, used a bit of apple juice and some chicken stock in the pan.
Injected with;
Apple Juice
Water
Worchester
Sugar
Kosher
(I think it's the Chris Lilly recipe)...and yes, I cut the salt in half.
I figure about halfway through, I'll flip the butts over to 'burn' the other side so it's not soggy. About an hour before they're done, I'll take them out of the pan altogether and try to bark them up.
For leftovers, I'm figuring I should end up with about six or seven quart ziplock baggies with about a pound of meat in each one. I'll give each bag their fair share of the leftover juice and put them in the freezer. I like to flatten the bag out as perfect as possible so they stack nice and neat in the freezer. It also helps when reheating a block of meat that's less than 1" thick, as opposed to a softball sized wad of meat.
On the left is Butchers BBQ rub ("Yes", I trust my butcher)
On the right is Slap yo' Daddy (Hi Henry)
This is 90 minutes in......
Also....
I've been real unhappy with the mess in the water pan in the past. I've tried foiling the pan, but that's not as mess free as I'd like it to be. It's still a pain.
Not sure why this basic concept has escaped me to date, but I bought a $0.88 aluminum pan to catch the mess ("liquid pork gold"). I also chopped up an onion, used a bit of apple juice and some chicken stock in the pan.
Injected with;
Apple Juice
Water
Worchester
Sugar
Kosher
(I think it's the Chris Lilly recipe)...and yes, I cut the salt in half.
I figure about halfway through, I'll flip the butts over to 'burn' the other side so it's not soggy. About an hour before they're done, I'll take them out of the pan altogether and try to bark them up.
For leftovers, I'm figuring I should end up with about six or seven quart ziplock baggies with about a pound of meat in each one. I'll give each bag their fair share of the leftover juice and put them in the freezer. I like to flatten the bag out as perfect as possible so they stack nice and neat in the freezer. It also helps when reheating a block of meat that's less than 1" thick, as opposed to a softball sized wad of meat.
On the left is Butchers BBQ rub ("Yes", I trust my butcher)
On the right is Slap yo' Daddy (Hi Henry)
This is 90 minutes in......