Well where do I begin.....
A few years back, a friend of mine is a smoke enthusiast. After eating his food I was sold! Now I own a OBS and am on my way.
This weekend I have a 6lb pork butt going in to make pulled pork and 40 chicken wings. I plan to start it early tomorrow morning as from what I have read, it takes about 8-12 hours. I also think that the wings will only take about 2. I put a dry rub on the butt and am going to put a cajun rub on the wings. I also plan to baste the butt every 2 horus or so with apple juice and keep the bowl full of warm water. Does anyone have any suggestions or can let me know if this approach is right? I plan to use hickory.
I also read that you should take out the butt when it reaches 185 and wrap it in foil and let it sit on the counter for about an hour before you pull it.
This sounds like its going to taste awesome while being fun doing it. The only thing I have done up to this point is back ribs and chicken legs.
Thanks guys !
If you plan on pulling the butt I would take it to at least 190F.
When you finish the butt you should wrap it in foil and leave it in a cooler covered in a towel for at least an hour. You can also do this in a microwave.
I would allow yourself more time for a butt than that. You never know how long one will take. Sounds like you will be starting early in the morning.
and welcome to the forum :)
welcome to the forum and what a good start
Thanks for the advise. I have also read the towel and cooler method. PRetty excited to give this a go!
I might just start this at 2am and check on it at about 7am. People are coming over around 4pm for a cornhole tournament. Should be fun!
Cheers
Hi
like muebe said foil and leave it in a cooler covered in a towel .I did one the night before and foil and leave it in a cooler covered in a towel over night and it was still warm in the morning.so that gave me more time.
Ketch
Looks like your well covered. Welcome to the forum!
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Welcome aboard