Thanks. I'm pretty excited. They might even get done earlier than I expected (which would be fine).
DEW
DEW
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Thanks for that, Barry. The problem with the fork or bone tests this time is that I am following the Huskee method exactly, which means the butts are now wrapped and there is no good way to do those tests without unwrapping, which I don't plan on doing.
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Got it. Continuity, of a project, using a specific technique is paramount to be able to properly evaluate the outcome.
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At 6 and 1/2 hours into the cook, the IT of the little guy is 179°F. Smoker temp just dropped down to 217°F but is already back to 223°F and climbing. Looking good.Comment
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6 hrs and 45 mins in. The 2 pieces are cooking at different rates at the moment. The smaller piece without the bone is at 199°F at the moment. The bigger guy with the bone just hit 190°F.
DEWLast edited by Dewesq55; January 9, 2015, 02:57 PM.Comment
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The small one came off the smoker at 7 hours almost on the dot and is resting in the faux 'bro. the bigger guy is at 194°F.Comment
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I applaud your patience DEW!!Comment
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Well, the Boss is working until at least 7 so o don't mind if it takes a while longer. I'm actually concerned that the little guy got finished too soon. How's that pizza coming?Comment
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So, here's an odd one: larger butt section is wrapped and seems to have staked again at 199°F. Any suggestions? I was dubious so I double checked with my instant read and it was correct.Comment
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I think I spoke too soon. It just jumped to 201°F. It won't be long now.Comment
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The second piece hit 201°F at 6:00 - 9 hrs and 15 mins into the cook. I put it in the faux 'bro and moved the little guy, which had been in there for 2 hours, into a pre-heated 170°F oven. Pix when I unwrap and pull. DEWComment
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So, better late than never. . . First, the verdict: the pulled pork was good overall. The smaller piece, which got done 2 hours earlier than anticipated and spent the next 4 hours between the faux cambro and a 170°F oven, was a little mushy and sort of steamed, but still tasty. It was tender and pulled easily, which I started to do before remembering to take a photo:
The bigger guy was pretty perfect. It got done right on time and spent just about 2 hours in the faux 'bro and was a perfect texture. It pulled easily, the bark had good flavor and decent texture considering all the time in foil:
The bone came out nice and clean with a little tug:
Here was the jus from the foil wraps which was a little smoky but had lots of meaty umami flavor.
All in all a success, and as I said, the pulled pork sammies were delicious.
Thanks to all, especially Huskee, for the help.
DEWComment
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Nicely done DEW. So in continuing your quest for Barrister DEW's Best BBQ Butt, are you going to try a larger intact butt? I don't like to go much larger than 3-4lbers w/o hacking them but I know some guys like the big ol' 9-13lb hunks 'o porcine.Comment
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I might keep the ~5lb-er intact the next time so it all gets done together. The different doneness times between the 2 pieces was the only real issue in this cook. The results of the bigger piece where I nailed the timing (9+ hrs in the smoker and 2 in the faux 'bro) were as good or better than I had expected.
BTW, I love your alliteration there (Barrister DEW's Best BBQ Butt) and may adopt it for all of my future cooks. I can even extend it: Best BBQ Brisket, Best BBQ Beef-ribs, Best BBQ Baby Backs (I'll have to switch from SLC/SR though!)
DEWLast edited by Dewesq55; January 10, 2015, 10:47 AM.
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DEW, your patience paid off. Really looks great!!
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Thanks. Since I had never cooked a butt before (only picnics) I had never had the thrill of pulling that blade bone out clean from the roast with just a little twist and tug. I was like a little kid when I did that.
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