It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
As a man of limited funds I find that a cheap electric knife is fine. I also keep a sharp butcher knife as a backup. With the hundreds of dollars you will save go buy lots of beer to enjoy your brisket with.
I'm not satisfied with my butt either but that's a whole nother story.
In my opinion I think yours (pork butt) wasn't cooked long enough. I have found that the length of cook time is just as important as internal temp. I cooked a 10 lb butt Friday night. I put it on at 8pm, 210 degrees and the next morning internal temp was 156 degrees. I bumped the temp up to 235 untill internal temp reached 180 degrees and at 3pm I wraped it In Foil and cooked it untill 5 pm. At 3pm I put boiling water in a cooler to warm it up. I put the butt in the warm cooler at5 pm and we pulled it at 7pm making for a 23 hour low temp cook.
I use a BBQGURU heat controller which makes controlling the temp a snap. Also I used a large amount of Dizzypig Dizzy Dust for the rub. It turned out great.