Yesterday I did my largest cook to date using my Meadow Creek PR42G. Eight butts for a friends wedding, most of the butts were around 10 lbs a couple were smaller and one or two were larger.
Since I had so many I decided to do a wrap experiment. I left 2 unwrapped and wrapped 2 each, foil, butcher paper, and foil pan covered in foil. The two that were unwrapped obviously had the crunchiest bark. The wrapped ones were all pretty similar. The butcher paper took the longest but they were also the largest ones, they were extremely soft since they were on longer and were able to render the most.
Temps ranged between 250 and 300 degrees between the two sides of the cooker. After wrapping the temps went to over between 310 and 340, I think the influx of air during the wrapping caused the increase. Also, during the afternoon it was in direct sunlight on a mid 80's degree day, not sure if that would make a difference in temps. In the future if I wrap I will likely wrap one or two in pans and foil to retain more juice to mix back in the meat and the rest in just foil.
Total cook time was a little over 8 hours for the last two to come off. I used Royal Oak Chef Select briquettes, never had to use the gas burner.
After pulling I mixed the meat with saved drippings and some of my homemade rub. End result was 43lbs of finished product.
Before Wrapping -
Wrapped:
Just Getting Started:
End Result:
Since I had so many I decided to do a wrap experiment. I left 2 unwrapped and wrapped 2 each, foil, butcher paper, and foil pan covered in foil. The two that were unwrapped obviously had the crunchiest bark. The wrapped ones were all pretty similar. The butcher paper took the longest but they were also the largest ones, they were extremely soft since they were on longer and were able to render the most.
Temps ranged between 250 and 300 degrees between the two sides of the cooker. After wrapping the temps went to over between 310 and 340, I think the influx of air during the wrapping caused the increase. Also, during the afternoon it was in direct sunlight on a mid 80's degree day, not sure if that would make a difference in temps. In the future if I wrap I will likely wrap one or two in pans and foil to retain more juice to mix back in the meat and the rest in just foil.
Total cook time was a little over 8 hours for the last two to come off. I used Royal Oak Chef Select briquettes, never had to use the gas burner.
After pulling I mixed the meat with saved drippings and some of my homemade rub. End result was 43lbs of finished product.
Before Wrapping -
Wrapped:
Just Getting Started:
End Result:
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