My first Butt cook this year and 11 hours in and I've decided to wrap for the first time. Have never crutched anything before.
Close on midnight now and I'm hoping to hurry things along.
Now I know why I love pork belly so much. Cook time and its versatility make it my favourite pork.
Butt my conscience didn't want to discriminate against the other pig parts (and the price was right) so it was time to shoulder on.
Dude, if dinner ain't on the table at her desired hour I'm meat on a stick.
It gets ugly, sometimes I don't think its worth the effort to smoke meat around here anymore, its just not worth the fight.
If I smoke now its during the week when she's at work.
I don't wrap butts, but what I *have* done to power through the stall is bump the temp of the smoker from 225 to 275 or even 300. The cook goes MUCH more quickly, you still get good bark, without having to wrap.
jfmorris 10-4 our Keg wheelhouse seems to be 280-310. I don't mind running above 300.
Cold temps up here in the sticks don't help right now , in the summer cooks do go down to 6-8 hours.
I have been using a diffuser filled with water, going to give that the shoe next butt cook and see if that speeds things up mind you I have all day no need to hurry some things.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Comment