This weekend I cooked my first pair of pork butts. I had a lot of trepidation, but everyone on here just kept saying, it can't get easier than doing pork butts, so I went for it.
I used Texas BBQ brisket rub on Worcestershire sauce and started the charcoal with the Minion Method. I used Mesquite and actually added some Hickory I hadn't used from a previous cook.
It was 13 combined pounds that I cooked for 11 hours as slow as I could keep it. It stayed mostly between 275 and 300 degrees with the bottom 3 vents either closed or only 25% open.
And it was outstanding. I made a vinegar based finishing sauce that people could add as desired and I got more compliments that I could ever have imagined. We had a vendor who raised his own pigs etc... and I gave him a sandwich. He went wild over the taste.
Sorry, just had to brag and I wanted to thank this board for all of the advice that I have been getting from all you Pros.
Thank you.
I used Texas BBQ brisket rub on Worcestershire sauce and started the charcoal with the Minion Method. I used Mesquite and actually added some Hickory I hadn't used from a previous cook.
It was 13 combined pounds that I cooked for 11 hours as slow as I could keep it. It stayed mostly between 275 and 300 degrees with the bottom 3 vents either closed or only 25% open.
And it was outstanding. I made a vinegar based finishing sauce that people could add as desired and I got more compliments that I could ever have imagined. We had a vendor who raised his own pigs etc... and I gave him a sandwich. He went wild over the taste.
Sorry, just had to brag and I wanted to thank this board for all of the advice that I have been getting from all you Pros.
Thank you.
