Pork butt. 4 hours on the BGE then 3 hours wrapped in the oven.
by no_quart3r_given
7 Comments
jonny_cakes781
I don’t understand the “how did I do” posts. You are the one that ate it, how would we know if it tasted good. If you enjoyed it, you did well. If it was tough, dry, too salty etc. you can ask for advice and adjust the next cook. I hope you enjoyed it though
Methu
Looks pretty tough and a bit dry. But did you enjoy it? If so, you are good.
ShadowDV
What internal temp did you take it to? 7 hours seems a bit short and looks like it may be a bit under cooked, but that may be due to very little dry rub. But if you enjoyed it… doesn’t really matter how it looks
betahemolysis
No drip pan omg!
If that’s a minimax, I’ve found some round disposable aluminum trays that are the perfect size for the deflector at the grocery store. Definitely makes for an easier cleanup!
BadHabitz11
I’m glad it went well and was enjoyed. From pictures it does look a tad dry. Did you spritz it with any liquid throughout the cook? Drip pans definitely helpful for cleanup. If you have leftovers throw it in a crock pot with some vegetable stock when you reheat it.
H20FOSHO
She’s a beaut Clark…
…shitters full…
Substantial_Low_302
Take it all the way on the egg next time. (Unsure if you wrapped) but don’t wrap it. Fat side DOWN. That fats gonna render anyways, might as well use it as a barrier for the meat.
Once it hits 200-208, take it off. Wrap in foil, then a towel and set in a cooler for at least two hours.
Keep in mind, if you enjoyed this; keep on keeping on. From the outside looking in, try my steps out and see how it goes.
Welcome to the club, and congrats on not destroying your first meal lol.
7 Comments
I don’t understand the “how did I do” posts. You are the one that ate it, how would we know if it tasted good. If you enjoyed it, you did well. If it was tough, dry, too salty etc. you can ask for advice and adjust the next cook. I hope you enjoyed it though
Looks pretty tough and a bit dry. But did you enjoy it? If so, you are good.
What internal temp did you take it to? 7 hours seems a bit short and looks like it may be a bit under cooked, but that may be due to very little dry rub. But if you enjoyed it… doesn’t really matter how it looks
No drip pan omg!
If that’s a minimax, I’ve found some round disposable aluminum trays that are the perfect size for the deflector at the grocery store. Definitely makes for an easier cleanup!
I’m glad it went well and was enjoyed. From pictures it does look a tad dry. Did you spritz it with any liquid throughout the cook? Drip pans definitely helpful for cleanup. If you have leftovers throw it in a crock pot with some vegetable stock when you reheat it.
She’s a beaut Clark…
…shitters full…
Take it all the way on the egg next time. (Unsure if you wrapped) but don’t wrap it. Fat side DOWN. That fats gonna render anyways, might as well use it as a barrier for the meat.
Once it hits 200-208, take it off. Wrap in foil, then a towel and set in a cooler for at least two hours.
Keep in mind, if you enjoyed this; keep on keeping on. From the outside looking in, try my steps out and see how it goes.
Welcome to the club, and congrats on not destroying your first meal lol.