A couple weeks ago I tried meatheads PPP recipe for the first time. There's a post somewhere around here about it. In that cook, I did not use a water pan or the crutch, and cook temp was 225 until time started to run short. Eventually had to let the smoker have it's head and run up to around 270 so it'd be done in time. That cook had a total of 13.5lbs. of boneless Butt in two smaller cuts. I am guessing the larger one was around 7.5-8lbs.
Today is the next experiment. I have an 8.6lb bone-in butt on, same recipe. But today there is a water pan in place and plans to use the crutch. Cooking temp today is 235, the fridge has been humming along nicely for a couple of hours now.
I am very interested to see the differences in cook time (taking into account the larger cut of meat and bone-in), smoke flavor, moisture, flavor, and bark.
Today is the next experiment. I have an 8.6lb bone-in butt on, same recipe. But today there is a water pan in place and plans to use the crutch. Cooking temp today is 235, the fridge has been humming along nicely for a couple of hours now.
I am very interested to see the differences in cook time (taking into account the larger cut of meat and bone-in), smoke flavor, moisture, flavor, and bark.
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