Yesterday had my biggest cook ever when we had a party at our place for my wife’s coworkers from the UNC Bone Marrow Transplant Unit. I’m guessing 30 people showed up, maybe a little more with kids. I dry brined three 8lb boneless butts for 36 hours. Rubbed them down with MMD at 5am. Got them on my 26†kettle with SNS and cherry wood at 6am, up to temp an hour later. Ambient temps were kept between 275-300F. At 11am refilled the SNS with fuel & water. At 2pm they were around 195F IT so I started checking for probe tenderness, which happened by 3pm. Held them in the oven until 5pm when people started showing up. Pulled them one at a time as needed thru the evening. We also provided a decent selection of BBQ sauces, hot dogs, cole slaw, and my wife made baked beans with leftover homemade bacon from last weekend - the beans were the first to go!
Lessons Learned:
Lessons Learned:
- 24 pounds of meat has an impact! Took my kettle a lot longer to come up to temp, both at the beginning and after refueling.
- I finally want to try wrapping. I’ve never cooked whole butts, always cut them in half. I’ve also never wrapped. Compared to the halves, it took longer for the middle of the whole butts to get to temp, which meant an even more significant bark in the end. A few spots were just too dry and jerky-like. Next time I do whole butts I want to try Oakgrovebacon suggestion of putting them in a foil pan and covering loosely with foil once I’m happy with the bark. I think if the bark had softened a bit it would have been better.









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