OTHER INTERESTS > Grillin' & Chillin'
Grillin' and Chillin'
clark123456:
Jc, are you planning to smoke your butt?
jc79:
Planning 225 degrees low and slow.
tcdawg:
--- Quote from: jc79 on December 23, 2013, 04:21:04 PM ---I bought a pork butt to do tomorrow for Christmas Eve dinner! I did one a while back and didn't have the fat cap positioned right so it wasn't great.
Any tips?
--- End quote ---
Dry rub it tonight, wrap in Saran Wrap, refrigerate over night. Google some rubs and pick one that sounds good.
Let it sit out for 30 minutes before you put it on the smoker.
Fat side up
225 to 250, no hotter, 1.5 to 2 hours per pound.
Internal temp of 195, good to go
clark123456:
Sometimes smoking meat for many hours can dry it out. Consider smoking it for several hours and then wrapping it in aluminum and finish it in the oven until the internal temperature is reached.
jc79:
Good stuff, Tony. Appreciate it!
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