Due to lack of preparation and a hangover....


 

Tony R

TVWBB 1-Star Olympian
I had to do a high heat cook for a pork butt. No water pan and seasoned only salt, pepper, onion,and garlic powder. Temps were @ 300-350

Pork butt was not trimmed or anything. Fat cap down!

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After 2 hours

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Meanwhile Maribel made a super hot salsa

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Then I saw a happy tomatillo...
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To be continued....
 
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Enjoying a cold beer and watching some football
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Done after 4 hours and 45 min!!!!:wsm:

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Pulled to make tacos
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Plated with ensalada de nopales (cactus salad)

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Thanks for looking
Tony and Maribel
 
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Tony you didn't need a water pan or trimming in the first place...GREAT JOB! BTW why didn't you use your mini? Turned out the best butts in that little guy
 
Tony you didn't need a water pan or trimming in the first place...GREAT JOB! BTW why didn't you use your mini? Turned out the best butts in that little guy

I didn't think about the mini for this cook. But next time I may use it.
 
Looks like a nice tray of Pulled pork. How was it compared to low and slow?

It was not as moist as my regular 10 hour smoke. Still good and would definitely do it again if I had to. And since I didn't foil I had no juices to mix in after I pulled the pork.
 

 

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