'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
Starting to get concerned (i knows, i know)
So, a 5.5ish pound boneless butt went on at 11 o'clock today. I tossed in some soaked cherry chunks just before I put the butt on. I left for about three hours and didn't witness the smoking.[p][p]When I came back, I just had to peek. I haven't done it since, I promise. Looking at the photo and remembering what I saw when I looked in, the cherry wood was sitting on top, unconsumed. So does that mean I haven't gotten any flavor? Is that a concern?[p][p]I also noted that it didn't have any "bark" like some of the other photos. Maybe that's just because of the bacon? I've had a helluva time keeping the temp stabilized. [p]The meat is sitting at 172 now after about eight and a half hours. Maverick/Grid says the temp is 234-240 most of the time but has been going up as far as 267.[p]At this point, does it matter?