Mike Hartwell
TVWBB Pro
First butt, about 6 lbs, rubbed generously with"Meatheads" rub recipe. I threw in some gound sage and used Penzey's half sharp paprika for a little heat.
Supper was to be at 6:00, so the butt went on at 8:00 am. I used RA lump in a MM start, with a few chunks of pecan and cherry.
It was a windy day, so I hastily used some 2'X4' ceiling panels to make a windbreak, but I still had a hard keeping the temp from moving from 300 to 220, both up and down. At 1:00 the temp couldn't get up to 220, so I started another chimney of lump and couple more small chunks of pecan. Then it was a struggle to get the temps down from 300.
I was using the Maverick double probe therm, by the way.
Anyway, the meat hit 198 at 4:30.
Mr Brown was great, not much fat left. Pulled easily, and TASTED GREAT.
It would seem that no matter what I did, the Bullet did it's job.
I would like to post pics, but I dont't see how.
(EDITThanks Jim...
here are the pics:
Supper was to be at 6:00, so the butt went on at 8:00 am. I used RA lump in a MM start, with a few chunks of pecan and cherry.
It was a windy day, so I hastily used some 2'X4' ceiling panels to make a windbreak, but I still had a hard keeping the temp from moving from 300 to 220, both up and down. At 1:00 the temp couldn't get up to 220, so I started another chimney of lump and couple more small chunks of pecan. Then it was a struggle to get the temps down from 300.
I was using the Maverick double probe therm, by the way.
Anyway, the meat hit 198 at 4:30.
Mr Brown was great, not much fat left. Pulled easily, and TASTED GREAT.
It would seem that no matter what I did, the Bullet did it's job.
I would like to post pics, but I dont't see how.
(EDITThanks Jim...
here are the pics:
