Pat Barnes
TVWBB Pro
I FINALLY got to take the Bullet out for a test drive. Tuesday I did three whole chickens and Wednesday I did some beef ribs.
Thanks to this webbie and all of the great tips/info it went a lot better than I figured it would. I had some trouble with the chickens as I didn't use enough charcoal to start with. They still cooked for about 4 hours and came out very moist and tender without any basting or mop. I got better the second try with the ribs and got a very consistent burn with very few adjustments.
It really is amazing how the Bullet can maintain a steady temp for long periods. I held about 225-230 at the lid for about 5 hours with no trouble.
I am going to cook 2butts for Labor day. I will try to get some in the 5-6 lb. range and allow 9-10 chours to do both. A few questions:
Since the top grate cooks faster than the bottom,is it wise to swap the butts at the halfway point?
I don't plan to go all the way to "pulled pork". I would like slicing consistency. What changes should I make to the procedure?
This is brisket country down here in South Texas and I want to introduce people to the joys of pork butts. I don't know if I can go all the way to pulled pork sandwiches with slaw and Carolina sauce right off the bat! Rather ease them into it. Any thoughts on my situation would be greatly appreciated.
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Pat Barnes
Thanks to this webbie and all of the great tips/info it went a lot better than I figured it would. I had some trouble with the chickens as I didn't use enough charcoal to start with. They still cooked for about 4 hours and came out very moist and tender without any basting or mop. I got better the second try with the ribs and got a very consistent burn with very few adjustments.
It really is amazing how the Bullet can maintain a steady temp for long periods. I held about 225-230 at the lid for about 5 hours with no trouble.
I am going to cook 2butts for Labor day. I will try to get some in the 5-6 lb. range and allow 9-10 chours to do both. A few questions:
Since the top grate cooks faster than the bottom,is it wise to swap the butts at the halfway point?
I don't plan to go all the way to "pulled pork". I would like slicing consistency. What changes should I make to the procedure?
This is brisket country down here in South Texas and I want to introduce people to the joys of pork butts. I don't know if I can go all the way to pulled pork sandwiches with slaw and Carolina sauce right off the bat! Rather ease them into it. Any thoughts on my situation would be greatly appreciated.
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Pat Barnes