I think there is another issue in the forums, I keep reading and hearing about MCS, but there is a greater issue lingering around that no one talks about. I dont have a fancy name for it yet so lets just go with CDS, Continuous Drooling Symptom. The problem with it is I see all these wonderful cooks and recipes that when I see something on sale, I have this overwhelming desire to buy it and try something new. HEB had Boston Pork Butts on sale this weekend, $1/lb, so my CDS kicked in and I had to get it. The smallest was an 8 pounder and for just myself, my wife, and my 4 year old that was going to be too much but I said fork it lets go! I measured length and width to make sure this big 'ol hunk of meat would fit on my 14" WSM and had just barely enough room to fit the grate probe on with it.
Thanks to Meathead for the MMD recipe, and all of the forums for being so helpful to those who have traversed this before me. I found a lot of help without having to ask.
Bought the butt on Wednesday night and lost track of time some how and went ahead to start the dry brine even though I wasn't planning to cook till Sunday. Then added the MMD on Thursday. just a light coat to start with, came back Friday to add a second coat to make sure I hit all the little crevices. started the grill prep process at 7:30 am, and meat went on at 8:30am. I was a little scared since this will be my longest cook yet on my WSM. She lasted till 4PM before I had to reload the charcoals, and finally got to 203 at 7:30 pm.
Here is the before:
And I was being pushed a little from the family to open 'er up I didn't get the pic I wanted, but here is what I was able to get before it was devoured.
I cut some cross hashes in the fat on top, It wanted too much there to begin with so I trimmed a bit and left the rest for the cook. The bone came out ok, didn't slide out like butter, but it came out easily enough. I brought a few pounds up to work to share with co-workers who keep drooling when they walk by and see the AR website up when I browse...
Thanks to Meathead for the MMD recipe, and all of the forums for being so helpful to those who have traversed this before me. I found a lot of help without having to ask.
Bought the butt on Wednesday night and lost track of time some how and went ahead to start the dry brine even though I wasn't planning to cook till Sunday. Then added the MMD on Thursday. just a light coat to start with, came back Friday to add a second coat to make sure I hit all the little crevices. started the grill prep process at 7:30 am, and meat went on at 8:30am. I was a little scared since this will be my longest cook yet on my WSM. She lasted till 4PM before I had to reload the charcoals, and finally got to 203 at 7:30 pm.
Here is the before:
And I was being pushed a little from the family to open 'er up I didn't get the pic I wanted, but here is what I was able to get before it was devoured.
I cut some cross hashes in the fat on top, It wanted too much there to begin with so I trimmed a bit and left the rest for the cook. The bone came out ok, didn't slide out like butter, but it came out easily enough. I brought a few pounds up to work to share with co-workers who keep drooling when they walk by and see the AR website up when I browse...
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