timothy
TVWBB 1-Star Olympian
It was hotter than blazes yesterday so I decided to match it with a HH cook. Went with the Performer because it was upfront and its been awhile since I did a HH butt on a kettle.
10# butt in a half pan, rubbed with Weber's KC BBQ Rub. I saw someone score one so I tried it. Seems it lets the rub get more surface area and shorten the cook time? we'll see.
1 chunk of Hickory, Maple, White Oak and a brew
Leftover remains of some Sam's club "Best of the west" mesquite lump in the charcoal grate and about a dozen Weber Briqs in the chimney.
Added about a half a beer and let it go. Went with the built in lid therm and kept the bottom vents open a quarter for a 275 deg start.
I didn't use a remote probe or check internals, just let it go for a few hours and occasionally drain the fat.
After 3 hrs I foiled it and stoked the coals with my cordless leaf blower. Left it on for 2 hrs with a lid reading of 320. It felt soft while pushing down on the foil with a gloved hand, so into the oven for a rest.
My Son started to pull it before I broke out the camera
We had to move it from the half pan to a full pan to make room for pulling.
Plated up with some garden Zucchini planks and store bought noodle salad.
Everyone really enjoyed this one, and asked me " what the heck did you do to that butt" I agree, it was prolly one of my best, but I just let the cook come to me.
Tim
10# butt in a half pan, rubbed with Weber's KC BBQ Rub. I saw someone score one so I tried it. Seems it lets the rub get more surface area and shorten the cook time? we'll see.
1 chunk of Hickory, Maple, White Oak and a brew
Leftover remains of some Sam's club "Best of the west" mesquite lump in the charcoal grate and about a dozen Weber Briqs in the chimney.
Added about a half a beer and let it go. Went with the built in lid therm and kept the bottom vents open a quarter for a 275 deg start.
I didn't use a remote probe or check internals, just let it go for a few hours and occasionally drain the fat.
After 3 hrs I foiled it and stoked the coals with my cordless leaf blower. Left it on for 2 hrs with a lid reading of 320. It felt soft while pushing down on the foil with a gloved hand, so into the oven for a rest.
My Son started to pull it before I broke out the camera
We had to move it from the half pan to a full pan to make room for pulling.
Plated up with some garden Zucchini planks and store bought noodle salad.
Everyone really enjoyed this one, and asked me " what the heck did you do to that butt" I agree, it was prolly one of my best, but I just let the cook come to me.
Tim
