Thanks to all for a ton of great advice. Such a no brainer to mix the jus back in when shredding. Can't believe I didn't think of that . I didn't take any pictures of this cook. Meant to. Will remember next time.
I believe the butt was definitely too lean. I was surprised how lean it was when I bought it. Will seek out untrimmed ones in the future to make my own.
I think my fixation on making my timing led to too many issues. Wrapping before the actual stall started, cranking the heat up etc.
On the next one, I'm gonna go unwrapped and wait the stall out and make sure I remember to do the fork test. I really didn't even think about the how easily the probe was going in and out either. I'm also tempted to buy a whole bone-in butt, but I'm usually only cooking for two. Do they sell bone-in but cut down to less than 8 lbs?
Someone mentioned monitoring the heat while holding. Do any of you do this? And what numbers are you watching for? Just making sure it doesn't drop below a certain point?
Thanks again to everyone for great advice and a great welcome to the community.
I believe the butt was definitely too lean. I was surprised how lean it was when I bought it. Will seek out untrimmed ones in the future to make my own.
I think my fixation on making my timing led to too many issues. Wrapping before the actual stall started, cranking the heat up etc.
On the next one, I'm gonna go unwrapped and wait the stall out and make sure I remember to do the fork test. I really didn't even think about the how easily the probe was going in and out either. I'm also tempted to buy a whole bone-in butt, but I'm usually only cooking for two. Do they sell bone-in but cut down to less than 8 lbs?
Someone mentioned monitoring the heat while holding. Do any of you do this? And what numbers are you watching for? Just making sure it doesn't drop below a certain point?
Thanks again to everyone for great advice and a great welcome to the community.
Comment