Finally got my conveggtor out for a long cook. I’ve seen a lot of advice here about trying a pork butt before a brisket so I went for it.
The picture is at 7 hours before wrapping. I spritzed it after 3 hours every hour and rolled it over before I did so because the fat cap was on top to start. I have heard people don’t spritz or wrap but I followed a recipe from someone I trust and can play with it once I start to develop a preference or understanding of this cook.
It’s resting now. 10 hours on the egg total with a 1 hour rest. It’s about 7lbs. I learned a few things so I’m sure I’ll do better next time. Hope it falls apart 🤞🏾
by lcdawg11
2 Comments
For the love of God put a plate setter on that virgin beauty lol
What temp where you running? Doesn’t look like much dripped on that clean plate. I have to foil the top of the plate or put the butt in an aluminum foil half pan.