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Guest
Guest
I was reading about the 5 hour pork butt with interest but I'm not ready to try it. However, I wonder if some of the steps could be beneficial for a traditional slow cook. My current method is to simply rub the butt the night before (typically use the Renowned Mr. Brown recipe), light the smoker using the minion method with a full pan of water, and cook the butt at 200-225 on the top grate until it is done. That's it, I don't open the lid, I don't baste or spray and I've always been more than happy with the results.
But after reading some of the methods used on Kick *** Bbq I'm thinking about these modifications...
1) Placing the butt in a foil pan instead of the grate
2) Adding a small amount of beer or apple juice to the pan
3) Covering the butt with foil for the last couple of hours (once it reaches 165 or so).
I'm hesitant to "try to fix it, if it ain't broke" but there's always room for improvement.
Any feedback would be appreciated!
Thanks.
But after reading some of the methods used on Kick *** Bbq I'm thinking about these modifications...
1) Placing the butt in a foil pan instead of the grate
2) Adding a small amount of beer or apple juice to the pan
3) Covering the butt with foil for the last couple of hours (once it reaches 165 or so).
I'm hesitant to "try to fix it, if it ain't broke" but there's always room for improvement.
Any feedback would be appreciated!
Thanks.