I add the parenthesis just because who's to say what's perfect? (haha, many, i'm sure). But, it was a personal best and really a grand slam with the eating audience I had on hand. I went with Meathead's "easy" method of kosher salt dry brine for 12+ hours and Memphis Dust hit before cooking. i put it the barrel at 9am and didn't even look at it until around 1pm just to make sure it was still hanging. it hit 175-degrees at 1:45 and i put it on the grate and again didm't touch it. i finally pulled the lid at 6:05pm when it was sitting at 202-degrees for almost 40 minutes. at that point the bone was loose and it was ready to go (Note to self - calibrate thermos or invest in new ones!!). i pulled it and let it sit for 30 before trying it. a volunteer had already slid of and was deliciously received! oh my! it tasted good!
out of the barrel and resting. oh my, a chunk fell off!
ooooh. luckily, i scored the fat cap to create delicious crispy treats for me.
oh no! meat just tore of the butt in a big tasty strip like it was string cheese! i hope it's ok to eat it . . .
when it's all tore up it gets even more delicious.
YUM1
out of the barrel and resting. oh my, a chunk fell off!
ooooh. luckily, i scored the fat cap to create delicious crispy treats for me.
oh no! meat just tore of the butt in a big tasty strip like it was string cheese! i hope it's ok to eat it . . .
when it's all tore up it gets even more delicious.
YUM1
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