My first Butts....


 
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Went extremely well. Maintained 240 to 250 for 11 hours and could have gone longer if needed. Cooked the Butts using the "Renowned Mr. Brown" recipe from Smoke and Spice. Cooked to 170 degrees and it came off to allow about an hour before we ate. The "gang" loved it. I couldn't keep them off the meat....Have frozen the remainder (that I hid) for later.
 
If you allow the butt to go to higher internal temps you may find that you will enjoy them even more. The reason is collagen as it breaks down it leaves the meat tasting sweeter (known by some as pig candy), take the butts to 185? for sliced and 195? for pulled.
Jim
 
I didn't realize that. That's why I check this board daily, always learn something....
 
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