Tackled my first butt yesterday. 6 pounds, bone-in, on a 22 inch Weber with a Slow 'N Sear, apple wood for smoke, no injection, no crutch. Dry brined 35 hours.
Used MMD for the rub
Total cook was 10 hours. I upped the grill temp towards the end to get through the stall.
Held foil covered in 170 * oven for 1.5 hours waiting for guest to arrive and downing a G&T.
Finished product
I'm really getting into the SnS. I find it easy to hit and hold my target temps. Next time I will cook two butts. There is enough grill room on a 22 inch Weber to accommodate them - cook once, eat many times. I like the idea that you don't have to get up at oh-dark-thirty to prepare these for a dinner.
Used MMD for the rub
Total cook was 10 hours. I upped the grill temp towards the end to get through the stall.
Held foil covered in 170 * oven for 1.5 hours waiting for guest to arrive and downing a G&T.
Finished product
I'm really getting into the SnS. I find it easy to hit and hold my target temps. Next time I will cook two butts. There is enough grill room on a 22 inch Weber to accommodate them - cook once, eat many times. I like the idea that you don't have to get up at oh-dark-thirty to prepare these for a dinner.
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