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Early Saturday Cook

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    Early Saturday Cook

    Pretty boring, two giant butts in the smoker right now, last month it took like 20hrs for them to be ready so I figured I'd get an early start this time.

    Dry brined overnight then mustard/Memphis dust and into the smoker at 225, gonna add wood for the first 2 hrs probably, then just keep the water pan full to keep temps low. I'll post pics as I get them.

    #2
    ForSure88, same here. Just put two butts (actually one 8# cut in two) on about 40 minutes ago. Cooking on 22" weber kettle, using my new SnS for the first time. Made a little "it's 4:30 a.m." mistake and forgot to put a drip pan under the meat so had to go back just as grill temp was climbing. No worries, though. Sitting at 223F now.

    Good luck with your cook!

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      #3
      do you use a drip pan every time you use the SnS? i have never and i have yet to create a large mess. are you saving drippings for use or am i missing something?

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        #4
        Originally posted by pittkappasig View Post
        do you use a drip pan every time you use the SnS? i have never and i have yet to create a large mess. are you saving drippings for use or am i missing something?
        I do. I make one out of foil to custom fit the area under the food. I let it go a few cooks then change it. That gunk that builds up from drippings gets thick, heavy, and sludgy.

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          #5
          These things are never going to cook!!! I hate pork butt, it's easy, but so unpredictable.

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          • richinlbrg
            richinlbrg commented
            Editing a comment
            Wrap it.

          #6
          yeah you should wrap it. with my smoker it takes ~24 hours to smoke big shoulders, even wrapped it didn't cut a whole lot of time off that but it certainly did help.

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