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Perfect low and slow--so far

yzziyzzi Posts: 1,793
Yesterday I started cooking 30 pounds of pork butt in preparation for a party in a couple weeks. I cleaned out the egg nice and good and opened up a bag of wicked good. The pieces were some of the largest I've seen so I knew I'd get good airflow between that and the hi que grate. Got about 3 10 pounders on my grid, if only my swing rack bracket were here already. Got the egg steady at 225 for about an hour, put the meet on and tried hard to fight the temptation to bump the temp up after putting cold meat on. Had the maverick wake me up at 6:30 to tell me one butt is done. Can't beat a full night sleep!

Forgot about pictures but I have a terrible one of the raw butts rubbed and about to go on. I don't want to here anyone ever say to me "get off the forum... I've never seen one of your cooks.... You suck.... Bad!"

Those are the fat caps laying there on the pan. I tried something different and trimmed the fat cap off for more bark and folded it up and put it on top for maximum bark area. Seemed to work good so far. Will post more pics if I remember to take them.
Dunedin, FL


  • yzziyzzi Posts: 1,793
    Checking temp on the other butt made me remember that I forgot a drip pan. Oh well, clean burn will come afterwards I suppose
    Dunedin, FL
  • Charlie tunaCharlie tuna Posts: 2,191
    Fat cap is flavor.....  You want to trade "flavor" for a "bark sammich"?
  • yzziyzzi Posts: 1,793
    I love the bark. I just pulled one of the butts and stuck it right in the freezer. Had a little helper with me eating his first bites of pulled pork. It was great. 2 more coming in a bit!
    Dunedin, FL
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