First Pork Butt in the DBS now and need some help

Started by Gaston Guy, January 22, 2011, 07:38:56 AM

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rcger

#15
January 24, 2011, 10:40:16 AM
One of the things I love about the SLOOOOOOOOOOOOOW cooking method is the amount of beer it allows me to consume.  I mean, after all, who can cook without a beer or several?
There's room for all of God's critters right next to the mashed taters and gravy!

Caneyscud

#16
January 24, 2011, 11:08:46 AM
Congrats of the Butt GG.  They shouldn"t and don"t usually take almost 4 hours per pound, but then every once in a while, you get one with a mind of it's on.   If the meat was truly in the stall for that long, you probably could have pulled it before then.  Good to try some tenderness tests.  Recently did a couple of 7# butts and a 12# brisket.  One of the butts would not get above 180 even after everything else was long done.  But tested it, and it seemed tender enough so took it out of the smoker.  Pulled fine.  Time in the Miracle Zone is the key.  Mopping, can get you thicker bark, if you use the right mop.  It won't get you a moister butt, but could get you a tastier bark.  However, like most everyone else, I don't mop my butts, except in certain situations. 

Hint:  the carnivores on the forum love pictures!
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

DTAggie

#17
January 24, 2011, 08:00:32 PM
Glad it all worked out in the end for ya GG

classicrockgriller

#18
January 24, 2011, 08:31:43 PM
Quote from: Caneyscud on January 24, 2011, 11:08:46 AM

Hint:  the carnivores on the forum love pictures!


Yes we do.

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
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