Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
This is only my second attempt. While the first attempt turned out fine, I didn't like the bark consistency. I wrapped it in foil when the fat split wide. This time around, I believe I'm gonna skip wrapping, and spritz it with Apple Cider Vinegar. I'm lookin' for 195 to 200 before I pull. The smoke time, I guess, depends on the size of the butt. This one is about 7lbs. But, really, I'll just be going by looks and temperature. I'll let it rest for about 2hrs before pulling.What temp do you stabilize at and how long do u smoke?
I'm smokin' on a WSM.I generally smoke, using a Green Egg, of course dependent on size, for 8 hrs at least. 190 to 200 degrees.
Of course. Only when necessary. However, I have a twist today that's warranted to me opening it up some and, hence, drawing out the cook later.One of my rules is not to look at it too much.....
I'm not sure which of the ten I haven't broken looking at this.I gained a pound just lusting after this. God help me.
I'm not sure which of the ten I haven't broken looking at this.
Having given occasion to y'all's stumbling might explain the current sickness/chastisement with which I'm currently being afflicted. It's at least an opportunity for application, meditation, and reflection.I gained a pound just lusting after this. God help me.
Got no room, or I'd consider it!Now you need a sous vide machine!
Last I checked, we got hogs here too. Nuthin' scary 'bout them cheesey noodles. To each his own.Cheese shells with pulled pork? You Texas boys should stick to beef. Horrors
Cheese shells with pulled pork? You Texas boys should stick to beef.
This is only my second attempt. While the first attempt turned out fine, I didn't like the bark consistency. I wrapped it in foil when the fat split wide. This time around, I believe I'm gonna skip wrapping, and spritz it with Apple Cider Vinegar. I'm lookin' for 195 to 200 before I pull. The smoke time, I guess, depends on the size of the butt. This one is about 7lbs. But, really, I'll just be going by looks and temperature. I'll let it rest for about 2hrs before pulling.
Can't say that I have with pork. I have made "fried" tators in foil, but they were still on the grate.Have you ever just wrapped in foil and dropped it in the coals?