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Guest
Guest
Found three boneless Boston Butts (about 14 lbs. total) today for $1.49 a lb. Right now they're in the frig, wrapped in saran wrap, after a coating of Traeger pork rub and yellow mustard.
I've seen a webpage for both the long form of cooking BBs and a shorter cook time using foil. The question here is: Is it that important to get the "Mr. Brown" effect when done? One of the drawbacks for foiling, it says, is you don't get the crispy outside layer--but you cut your cook time done to about eight hours. Hmmm.
If I go with the long method I'll be doing my first long cook during the night. Is THAT a good idea?
I've seen a webpage for both the long form of cooking BBs and a shorter cook time using foil. The question here is: Is it that important to get the "Mr. Brown" effect when done? One of the drawbacks for foiling, it says, is you don't get the crispy outside layer--but you cut your cook time done to about eight hours. Hmmm.
If I go with the long method I'll be doing my first long cook during the night. Is THAT a good idea?