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Butts from yesterday

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Bacchus
Bacchus Posts: 6,019
edited November -1 in EggHead Forum
17#'s. 16hours.

Picture456789-1.jpg
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Comments

  • East Cobb Eggy
    East Cobb Eggy Posts: 1,162
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    Very nice, Ron.

    How was the taste?

    Greg
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  • BamaFan
    BamaFan Posts: 658
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    Those look very good. Fat cap up or down?
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  • ILL--EGGER
    ILL--EGGER Posts: 478
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    Awesome looking cook. I never get tired of pulled pork.
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  • Bacchus
    Bacchus Posts: 6,019
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    Thanks Guys, they were very good. There wasn't really a fat cap. I think I will follow JD Lockhardts suggestion of getting the smallest butts available for now on. You get more bark and they cook faster.
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  • RRP
    RRP Posts: 25,898
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    Steve - it's like "Gfw" said here on the board several years ago...how come I was 57 before I found pulled pork? - consider yourself lucky! as you - as a mere youngster and that goes for your brother, Mark as well, and side kick Marc Wells too!
    BTW did I tell you that Vicki and John Battioli attended last Thursday's class and John is already thinking about adding a BGE or two to his already popular $50,000 Corvette/charity give away?
    Re-gasketing America one yard at a time.
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  • Marc from IL
    Marc from IL Posts: 499
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    Yes the butts look awesome!!

    That will be a great idea if John raffles a BGE
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  • Kew_el_steve
    Kew_el_steve Posts: 354
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    Instead of getting smaller butts, try cutting each butt in half. More surface area for rub flavor and smoke to penetrate, and for bark to form. Since there is more surface area for the same amount of meat volume, they heat faster..to and through the plateau.

    Four halves and two wholes is the same thing...new math. B)
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  • ILL--EGGER
    ILL--EGGER Posts: 478
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    At this point I do consider myself very lucky to have "found the pork" and will continue to spread the good word.
    That would be great if John was to include a BGE raffle next year with the corvette. I would like to also make next years "Peoria Eggfest" twice the size it was this year, atleast with the amount of people cooking, as it was a blast.
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