Happy Mardi Gras To The Forum

BayouMark

It's Fat Tuesday here in Cajun Country. We had some flurries the other evening but nothing like what hit the Mid and North Atlantic sea board.
I did 16# of pork butt the other day for a lunch that I promised to the Medical Office my bride manages. I cooked them at 250 dome indirect (with hickory chunks) and they were at 197.4 internal in 9 hrs. When I pulled them I put them in a steam table pan (see pic) then covered with plastic food wrap and foil over that. I put them in the oven at 170 to rest and left them in there for four hours. Pulled the meat apart and dusted it with DP Dizzy Dust and sprayed with apple juice. I rewrapped as above and took it in. The medicos tore it up 18-19 people destroyed that pork. It was melt in your mouth good and very tasty. I served it with buns, slaw, potato salad, and peach cobbler. Here are some pics. Idin't take a pic after the pull because I was too focused on getting it rewrapped.

The raws:



Rubbed with yellow mustard and BBR



Humming along at 250 dome



Pulled and realy to wrap



Today everybody's a Cajun.

Cest bon!

Mark

Roll Tide

Looks Great!

2Fategghead

Mark, A big winner for you. Great job! :woohoo:

dat butt be for you!

Spring Chicken

Yes, Today everybody is Cajun and a few weeks from now everybody will be Irish.

Great timing because it will take about that long to recover from the food & fluids of Mardi Gras to be able to intake the food & fluids of St. Patty's Day.

Life is more fun when interspaced with moments of Gluttony & Wild Abandonment

Spring “Perhaps I Have Celebrated Too Much” Chicken
Spring Texas USA

Smoking Coles

I thought you were supposed to show breasts not butts on Fat Tuesday! Things must have changed since I've been to Nawlins.

NoVA Bill

Awesome!