Butts, Ribs, sack of crawfish and Pulled pork nachos.

Thatgrimguy · April 2016

I had a couple butts on yesterday morning with the intention of making nachos for dinner. Had a couple friends call up so I threw on a rack of ribs and low and behold they showed up with a sack of crawfish! After the competition Saturday I was ready to keep it going!!

And last but not least I drank a couple too..

Image: http://i967.photobucket.com/albums/ae157/thatgrimguy/Grilling_Smoking_and_BBQ/E61EA5D1-F321-43A8-851F-7234E5E5919C_zpskomsfb8w.jpg

BigWader · April 2016

Looks great- curious about the butts being in liquid in foil pans. Do you move them to the pan part way through the cook? If so, when and do you discard that liquid/drippings or separate the fat and add it back?

Is that unique to your Shirley and would you do it the same on the egg?

Thatgrimguy · April 2016

BigWader said:

Looks great- curious about the butts being in liquid in foil pans. Do you move them to the pan part way through the cook? If so, when and do you discard that liquid/drippings or separate the fat and add it back?
Is that unique to your Shirley and would you do it the same on the egg?

Unique to my shirley. I don't wrap in my Egg.

In my shirley if I leave it nekkid the whole way it gets way too dark of a bark. So when the color looks a nice mahogany I go ahead and wrap it. I ended up wrapping this one a bit late and it still got darker than I meant for it too.

The wrap usually happens just before or during the stall and leaves me with a lot of juice. I fill up a gravy seperator to seperate the fat and dump the rest. I use about half of what I save and end up throwing the rest away. I like having a little of the au jus to work with though.