Mr. Buck - an 85 year old patriarch of my community - passed away Monday. Mr. Buck and his wife of 67 years, Mrs. Frances, are two of the nicest people I've had a chance to know.
I already had this butt seasoned and chilling in the fridge when he passed. I decided his family needed it more than me and mine. So, Mr. Buck, this one was for you!
Sent these 2 pics to several co-workers I'm trying to talk into attending Eggtoberfest and joining our clan. This was about 3.5 hours in.
I pulled it when the internal temp hit about 160. I wrapped in foil and returned to the large BGE. Dome temp was mostly at 250 during the entire cook. I was looking to bring the internal temp up to between 195-200.
It reached 197 between 11 and 12 hours in. I couldn't pull it immediately, so I triple wrapped in foil, double wrapped in towels before I could pull it about 2 hours later.
Additional bark developed during the foiled period.
I only got 2 pics of the pulled meat. An incredible amount of natural juice.
Mr. Buck's family told me it was fabulous. Too bad I didn't do one and take it to him while he was still with us.
Thanks for reading,
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