Andy Wasserman
TVWBB Fan
Ok… It was Wednesday, and I already have that craving for home made BBQ. You realize that you won’t have time to satisfy this need for smokey, savory, sweet with some heat BBQ until the weekend when you can devote at least 9 to 10 hours to a low and slow cook. No ‘Hot and Fast’ cooks for me. The best results I’ve had cooking bbq have been ‘don’t rush it – it’s ready when it’s ready’ low and slow cooks running at 225 to 240 degrees.
I combined some of the competition rib rub, described in an earlier post, with a 5 lb. bone-in pork butt, letting it marinate in the rub for what turned out to be about 10 hours.
Fired up the pellet smoker about 2am and loaded it up at 2:30 am. What did I do next? That’s right… I went to bed and slept like a rock until just past 8am. Six hours after I had started this cook, this is what the butt looked like:
The color that this rub produces when cooking at lower temps is a thing of beauty, and the flavor of the finished product is spectacular. The internal temperature of the butt was about 175. It took another 3.5 hours to get to an internal temp of 195.
This probed like butter, so I wrapped it for about an hour and a half, then pulled it. Sorry, no pictures of the pork after it was pulled. The family and I were too busy eating!
Craving more than satisfied!
I combined some of the competition rib rub, described in an earlier post, with a 5 lb. bone-in pork butt, letting it marinate in the rub for what turned out to be about 10 hours.
Fired up the pellet smoker about 2am and loaded it up at 2:30 am. What did I do next? That’s right… I went to bed and slept like a rock until just past 8am. Six hours after I had started this cook, this is what the butt looked like:
The color that this rub produces when cooking at lower temps is a thing of beauty, and the flavor of the finished product is spectacular. The internal temperature of the butt was about 175. It took another 3.5 hours to get to an internal temp of 195.
This probed like butter, so I wrapped it for about an hour and a half, then pulled it. Sorry, no pictures of the pork after it was pulled. The family and I were too busy eating!
Craving more than satisfied!
