Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Did two smaller butts to maximize bark ratio.
Pulled pork and fixins leftover hash the next morning.
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@mclaincausey I’m finishing a 4 hour stall and drooling…Good job and nice butts
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What the hell did I do wrong? Grill temp and the surface is 220-250. Indirect set up with a drip tray filled with water. Two butts on the grill almost touching but some space (~1-2 inches).
Sprayed 3 times throughout with apple spray.
This is taking forever…currently 13 hours. Butts are 4.5-6 pounds.
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I don’t think you did anything wrong. Might be the fact that you had 2 Butts in there. I don’t know if it’s the angle of the pictures but the look like they would weigh more than about 5lbs,in other words they look pretty big. I find pork to be the most forgiving of all meats on that it’s pretty hard to mess up,and believe me I’ve tried. I tend to cook between 250-275 and will refuel during the stall,and it will still take 2 hours. An 8lb bone in butt once took me 12 hours and I ended up wrapping it and putting it in the oven. I use a drip pan with cold water and bourbon,but I feel that it heats up pretty quick which would negate any cooling effect. Like Aaron Franklin says …”It takes as long as it’s gonna take”
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@mclaincausey what do you think about your meat pullers? Recommend them?
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Yes, I recommend the meat pullers (Bear Claws) @goosehd and that looks really good!
This was 3.0 lbs and a 3.5 lbs bone-in shoulder smoked over cherry and apple on Jealous Devil lump charcoal after having been dry brined in kosher salt for 24 hours. The cooking took 12 hours.
I didn't crutch this time because this was an experiment in pushing for maximum bark and I only like to change minimal factors between cooks. Last cook I also didn't wrap and did a single, gigantic butt. This time, I didn't realize so many people would wind up coming over so I started smaller, which was something I had wanted to try anyway.
After 3 hours unattended, I did spray just about hourly with a mixture of AC vinegar and apple cider, which of course contributed to a lengthy cook relative to the amount of meat on the cooker (but also a very deep, delicious bark).
I loved the results and will do the exact same thing next time, but will wrap in pink butcher paper, as I felt that the bark could withstand that and I'd like to shave 4 hours or so.
