Well, I finally got the courage to try a long cook.
It's a ten pound pork butt, defrosted for roughly four days. Cooking it on a Weber Kettle with SnS, with their light-12-coals-and-put-in-a-full-chimney-next-to-it method Three chunks of Applewood. Water reservoir filled.
I probably didn't prep the meat as well as I should have (got in a rush this morning and started late). I trimmed it a little and very liberally patted in Malcom Reed's The BBQ Rub all over it.
Pit is holding between 260 and 270. (A little hotter when in direct sunlight, a little less when the clouds move in. Interesting.) Meat internal temp is 120 degrees about three hours in.
I'm in Texas so I like bark. When it hits the stall....I guess around 150 or 160 or so, I'll wrap it in unlined pink butcher paper. If I can continue to control my temps like this, I may finish it on the grill. I originally planned to finish it in the oven as I thought I'd be chasing my temps all afternoon.
I get better at controlling my temps each time I cook. After just a few adjustments early on....I haven't touched the thing. I think I might be finally getting it.
It's a ten pound pork butt, defrosted for roughly four days. Cooking it on a Weber Kettle with SnS, with their light-12-coals-and-put-in-a-full-chimney-next-to-it method Three chunks of Applewood. Water reservoir filled.
I probably didn't prep the meat as well as I should have (got in a rush this morning and started late). I trimmed it a little and very liberally patted in Malcom Reed's The BBQ Rub all over it.
Pit is holding between 260 and 270. (A little hotter when in direct sunlight, a little less when the clouds move in. Interesting.) Meat internal temp is 120 degrees about three hours in.
I'm in Texas so I like bark. When it hits the stall....I guess around 150 or 160 or so, I'll wrap it in unlined pink butcher paper. If I can continue to control my temps like this, I may finish it on the grill. I originally planned to finish it in the oven as I thought I'd be chasing my temps all afternoon.
I get better at controlling my temps each time I cook. After just a few adjustments early on....I haven't touched the thing. I think I might be finally getting it.
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