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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.
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.
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?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
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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