Early Saturday Cook

[ForSure88]

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.

[LSUBBQFan]

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!

[pittkappasig]

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?

[Huskee]

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.

[ForSure88]

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

[richinlbrg]

Wrap it.

[DeusDingo]

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.