I cooked a fair amount of butts this spring/summer and fall and have stumbled across what many of you prolly already know.[p]You all know that I cater with propane and many times I throw on a few butts to compensate for what the hog can`t provide in terms of the amount of meat needed for the different caters.[p]About half way through the summer I started to find out that my butts were getting done ahead of the pig so to keep them hot I would wrap them in foil when they hit 175- 180º, leave them on the cooker til they hit 200º and put them in the cooler til the pig was ready, sometimes close to two hours.[p]Now I know the wrapping of meat in foil is nothing new, several of you do it all the time.
My point is that when I went to take the butts outta the cooler to carve I noticed the foil was chock full-O-juice, nice brown juice that I could pour over the carved meat in the steam server.[p]I was never able to have that juice before, Now I use that method everytime I cook butts with a pig, it stays hot and makes a ton of great au jus.......I now put an aluminun pan at the bottom of the cooler to catch and preserve any liquid that escapes the foil....[p]I`m sure some of you might be snickering knowing this all along but for me it was a hell of a find....[p]Mop[p][p]