bosco Posted December 22, 2016 Author Report Posted December 22, 2016 (edited) Edited December 22, 2016 by bosco Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 12 lb butt and 7 lb. point getting a yellow mustard massage 1 Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 The but is being hit with some EAT BBQ zero to hero and the brisket is getting Oakridge black ops Let them rest for about 45 min to let the meat sweat a bit 3 Quote
Bruce Pearson Posted December 22, 2016 Report Posted December 22, 2016 That's a lot of meat having a party? Please keep posting interested in seeing how this "turns out. Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 Things are starting to smell good. Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 And away we go. Hot and fast Thursdays 1 Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 Someone recommended using a torch to heat the smoking pot... it works but it gets really hot quick. Here I was at 200 degrees grill temp and the smoke was cranking out. It's settled a bit now so it smells great and thin blue 1 Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 Look at the moisture and liquid smoke forming on the dome. Wow! Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 6 hours at 275 time to bring in and butcher paper wrap and up the temp to help push through the stall in time for dinner! Things are looking killer with an IT of 170 Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 4 more hours then an hour rest to go before it's right Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 Probe tender and off the grill into a cooler for a rest. After 6 hours at 275 I bumped the temp to 350 and with the butcher paper I was probe tender 3 hours. I love this method and it turns out great results! Quote
ckreef Posted December 22, 2016 Report Posted December 22, 2016 Looking good. Still need to try the paper wrap method. Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 I have done my last few that way @ckreef and it seems to work well. I won't not use it for brisket again. Quote
Pequod Posted December 22, 2016 Report Posted December 22, 2016 Definitely butcher paper for brisket. Can't remember the last time I used foil for anything. @boscoare you also wrapping your pork butt with butcher paper? Quote
bosco Posted December 22, 2016 Author Report Posted December 22, 2016 @HalfSmoke I did today. We will see what happens Quote
bosco Posted December 23, 2016 Author Report Posted December 23, 2016 Everything turned out great but it went too fast to grab photos. Thanks for following along today Quote
Shuley Posted December 23, 2016 Report Posted December 23, 2016 Please report on butcher paper for butts. Sent from my iPhone using Tapatalk Quote
Aussie Ora Posted December 23, 2016 Report Posted December 23, 2016 That meat looks great I'll grab some of that ice for my drink thanks lolSent from my SM-P600 using Tapatalk Quote
