Only my second cook since I did the PMG rack upgrade on my Ironwood 885, and my first time cooking 2 butts at once. They both started at 8 lbs, and I did very little trimming. The one on the left is Meat Church Honey Hog, while the one on the right is Meat Church Fajita (my first time using that). Both had mustard for a binder. I use Smokin' Pecan pellets. Fat side was up.
Started at 200⁰, bumped it up to 225⁰ after 2 hours. I started overthinking things at one point and dropped it back down to 200⁰ for a while, then back to 225⁰ (all this with Super Smoke on). When they hit around 165⁰ (the one on the right cooked faster: stayed about 10⁰ hotter), bumped it to 275⁰. Took about 17 hours for the one on the right, and 18 for the left one. Pics 2 and 3 are the Fajita, and 4 and 5 are Honey Hog. Pulled them at 203⁰, and both were probe tender. My first time opening the lid was when I probed and pulled the first one off.
Only thing I'll do differently next time is start at 225⁰ and not touch it until the 165-170⁰ mark.
by AeroQuest1
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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