Driving by the supermarket and their outdoor sign said... "Bone in pork butt, $1.79/lb" so I made a quick right and a few minutes later, for not even $6 had a nice, er, butt. Salted it up one night, then, because I was not going to be able to cook it the day I thought, I rinsed off the salt after 24 hours. Later that day (yesterday, actually) I spread some Memphis Dust all over it and let it go overnight so it would be ready today.
Plopped the new SNS in my old, original model 22" Weber and followed the directions, then plopped this guy on there:
Still have some learning to do on temps... they went up to 265, but I adjusted things and they sat at 223 for a long while. Trailed off to the 210 range and are now at 185 which is fine because it saves me wrapping it and waiting until dinner time. But, even with that learning, 4 hours later that bad boy above became...
Dinner should be tasty.
Plopped the new SNS in my old, original model 22" Weber and followed the directions, then plopped this guy on there:
Still have some learning to do on temps... they went up to 265, but I adjusted things and they sat at 223 for a long while. Trailed off to the 210 range and are now at 185 which is fine because it saves me wrapping it and waiting until dinner time. But, even with that learning, 4 hours later that bad boy above became...
Dinner should be tasty.
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