Clint
TVWBB Olympian
I tried another HH butt cook yesterday, turned out great!
I was supposed to wake up @ 6am & put the butts on, meet a friend to go hiking @ 8am, back @ 12:00-1:00, & bbq dinner @ my place ~4-5:00pm.
My alarm doesn't go off on the weekends lol. I woke up @ 7:50, rubbed my eyes & then: ! ! ! ! !
Out of bed, start the chimney on the platinum, noticed the WSM was all moldy inside so I scrubbed it out & hosed it down. Meat on @ 9am, got my hike in (Porter Fork trail up Millcreek canyon.....7.4 miles round trip, 3340' elevation gain from trailhead). Back @ 2:30. The meat (2 ~7.5# boneless, unrubbed, untied butts) was @ 192-196 - foiled it. Clean clean clean. Took the meat off @ ~5:00, people started showing up around 5:45. Made a batch of #5, it started bubbling a little too aggressively while I was pulling the meat. I took my stick blender to it in the pot to chop up the cranberries....the sauce wasn't quite right but still good.
Very little unrendered fat. I put a TON of alder chips & apple branch sticks.
I had to call my neighbor to have her make sure I'd opened the top vent & left the lid offset so it'd run at a high enough heat....some of the wood started on fire so I snuffed it out not long before I left. The top vent was open & the lid was slightly offset. The temp when I got back was nearly 400F, it was 320F when she checked. I added coals just after I foiled. I didn't rub the meat but there was still a good bark. Anyway, it turned out great and was another successful HH cook for me.
I was supposed to wake up @ 6am & put the butts on, meet a friend to go hiking @ 8am, back @ 12:00-1:00, & bbq dinner @ my place ~4-5:00pm.
My alarm doesn't go off on the weekends lol. I woke up @ 7:50, rubbed my eyes & then: ! ! ! ! !
Out of bed, start the chimney on the platinum, noticed the WSM was all moldy inside so I scrubbed it out & hosed it down. Meat on @ 9am, got my hike in (Porter Fork trail up Millcreek canyon.....7.4 miles round trip, 3340' elevation gain from trailhead). Back @ 2:30. The meat (2 ~7.5# boneless, unrubbed, untied butts) was @ 192-196 - foiled it. Clean clean clean. Took the meat off @ ~5:00, people started showing up around 5:45. Made a batch of #5, it started bubbling a little too aggressively while I was pulling the meat. I took my stick blender to it in the pot to chop up the cranberries....the sauce wasn't quite right but still good.
Very little unrendered fat. I put a TON of alder chips & apple branch sticks.
I had to call my neighbor to have her make sure I'd opened the top vent & left the lid offset so it'd run at a high enough heat....some of the wood started on fire so I snuffed it out not long before I left. The top vent was open & the lid was slightly offset. The temp when I got back was nearly 400F, it was 320F when she checked. I added coals just after I foiled. I didn't rub the meat but there was still a good bark. Anyway, it turned out great and was another successful HH cook for me.
