Practice run on a hot fast smoke

[Alan Soden]

Getting married 4th of July, since everyone will be in town going to have a BBQ on 7/5.
Since I'm sleeping in, and some folks will have to leave before too late on the 5th, need to try the Myron Mixon 325 degree 4 hour cook.
Cooking for about 50. Will do 2 butts and a turkey.
So - dry run today with just 2 butts. Trying the foiled terra cotta saucer for the first time instead of water.
the butts

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2 trimmed - started off with 14 lbs, trimmed 2 lbs of fat off

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trying yellow mustard

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injected with: apple juice, apple cider, garlic, jalapeno jelly - sweet hot rub

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the porch

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my cheap easy lid rest

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pick it up and store it in the smoker

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2 hours in, sitting at 325 grill, 138 internal, 38 degree beverage

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[Paul Kastner]

good luck on your cook.

 

[Alan Soden]

ok so my WSM creates rain. pulled the butts at abt 165+

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wrapped them with "butter" brown sugar and apple juice

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put them back on, not sure about temp probe... starting to worry about 4 or 5 hour cook...

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[Boss Banks]

Looks like you nailed it....Great Job!

 

[Kim Drana]

Looks awesome ..good luck with the big cook..I am sure your guests will love it!

 

[NeilH]

Very nice. Like the looks of that.

 

[John Moeller]

Looks great so far, I will be making a lid rest before my next cook.

 

[MattP]

Eager to see the final product!

 

[Mike Coffman]

Looking great so far Alan! Waiting to see the final product.

 

[Kaz S]

Looks awesome, but yeah, the therm won't read right when it's foiled. It's like a mini pressure cooker and the temps will be way high but the butt won't be tender. Just stick to your plan and check for tenderness.

 

[Dwain Pannell]

I'm interested to see how the hotter temps affected time, texture/tenderness, taste, etc. Looks good so far.

 

[Alan Soden]

the thermometer won't work? is it because of the 90 degree bend and contact with the foil?

 

[Alan Soden]

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sliced and chopped. wrapped it in foil at abt 160 degrees, 3 hrs 45 mins into cook. pulled it at abt 195 and put it in a hot igloo for about 30 minutes.
coleslaw and tater salad from target, will do homemade slaw for real event.
it was yummy, but I don't have the experience yet to say if it was less tender than a 225 degree cook.
again not sure how it compares to a lower slower but will be 100% confident serving to family from out of town.

 

[John Solak]

Great looking cook!!

 

[Tony R]

Great job!!!
Plated pic looks delicious!!

 

[JSchlegelmilch]

Congrats! Looks awesome!

 

[Brian Dahl]

This is why we practice; to make perfect. And, it's lookin' like your practice is payin' off, Alan!

 

[Andy Beers]

Looking good from here