To date, the only "traditional" BBQ cook that I have ever done are ribs. What I mean is a long, slow cook.
For brisket and pork butts, I've always used sous-vide and finished in the smoker. However, I'm moving next week and my new home has an actual backyard. Said backyard is probably going to have a hammock at some point. The point is, the long cook becomes connected with a very lazy weekend and pulled pork sandwiches also happen to go really well with lazy weekends.
I've been watching some videos and reading up on this. For a pork butt, is there any real reason to crutch? Is the benefit a big deal at all?
By the same token, what about the cambro? If my meat is already past 200ºF, is there some advantage to another hour or two in the cambro versus holding my cooker around the 200ºF for another hour or two?
For brisket and pork butts, I've always used sous-vide and finished in the smoker. However, I'm moving next week and my new home has an actual backyard. Said backyard is probably going to have a hammock at some point. The point is, the long cook becomes connected with a very lazy weekend and pulled pork sandwiches also happen to go really well with lazy weekends.
I've been watching some videos and reading up on this. For a pork butt, is there any real reason to crutch? Is the benefit a big deal at all?
By the same token, what about the cambro? If my meat is already past 200ºF, is there some advantage to another hour or two in the cambro versus holding my cooker around the 200ºF for another hour or two?
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