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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
ckreef

Reef's No Thermometer Asian Butt

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I took temps along the way. Not telling ckreef.

10:30-240*

1:30-290*

4:00-280*

8:00-290* ending grill temp

204- ending internal temp

This experiment was fun. Knowing what the temps were and ckreef wondering if he was close. He has cook enough of them that he knew how to get this cook done right.

The bbq was excellent . It had the best bark taste and with the orange bbq sauce, my taste buds were in Heaven.

You are the bomb@ckreef. I'm a lucky girl.

Mrs. Reef's Bistro

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I was trying for 250* but was OK with 300* - I basically got this one. I probably would have gone slightly smaller vent settings but after getting up so late I was scared the temp would be low and I'd never get to eat.

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Clues along the way was the color of the bark and how much drippings were in the drip pan. Those just gave me a basic idea of how far along this cook was. Probe tender is always done regardless of everything else.

.

A great personal challenge.

Reef's Bistro

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@skreef- Susan Rose, you're a jewel!  Charles, do you know how truly lucky you are!?  You guys are one great tem.  And you give me hope that I can find a "Suzy" of my own.  

Thank you CC.. Im sure there's a great Lady out there for you. Especially when they find out that you can grill some Awesome food. May they be very deserving of you.

Mrs. Reef's Bistro

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That looked fantastic. Why do you put the butt into the freezer?  

Really cold meat will suck up extra smoke in the beginning. An hour or so in the freezer helps a little bit and only adds a few minutes to the overall cook time.

Reef's Bistro

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