ChadVKealey
TVWBB Pro
Wife was away for an annual shopping excursion, so it was the boy & me for the weekend. He had a friend over Saturday, so I made them pizza and myself some wings. Did my usual apple juice brine, some evoo and memphis dust and cooked them on the JJ.
Unfortunately, the charcoal didn't hold out long enough to crisp up the skin, so I put them under the broiler and they got a little charred. They were still tasty, though.
Also, since my stockpile of frozen pulled pork was depleted, I cooked a couple 10 pound butts Saturday night (about 11:00 PM) into Sunday afternoon. This was the view at 7:00 AM Sunday, right in the middle of the stall (about 168):
Around 10:30 AM, they were just passing the stall pushing about 180, so I added the bricks that will be used later to keep 'em warm during the rest:
We had a parade to go to at 1:00, so I pulled them off about 12:30, at which point they were at 192 & 194. I wrapped 'em up tight and put them into coolers with some heated bricks in the bottom to rest. I have no idea what temp they eventually got to since we were off marching in a parade, but when I got home around 4:00, they were at 180 and 186. I broke into the 180 for dinner and portioning out...it was outstanding. Very little waste; just the bone and maybe 3 or 4 ounces of non-rendered fat, and amazingly tender.
Bunned with some homemade slaw:
We had about a pound for dinner (my 9-year-old downed two sandwiches in under 10 minutes - marching makes you hungry, you know) and I made up 3 pound-size and 3 1/2-pound-size pouches for freezing. The other butt went into the freezer whole and I'll vacuum-seal that up tonight.
Unfortunately, the charcoal didn't hold out long enough to crisp up the skin, so I put them under the broiler and they got a little charred. They were still tasty, though.
Also, since my stockpile of frozen pulled pork was depleted, I cooked a couple 10 pound butts Saturday night (about 11:00 PM) into Sunday afternoon. This was the view at 7:00 AM Sunday, right in the middle of the stall (about 168):
Around 10:30 AM, they were just passing the stall pushing about 180, so I added the bricks that will be used later to keep 'em warm during the rest:
We had a parade to go to at 1:00, so I pulled them off about 12:30, at which point they were at 192 & 194. I wrapped 'em up tight and put them into coolers with some heated bricks in the bottom to rest. I have no idea what temp they eventually got to since we were off marching in a parade, but when I got home around 4:00, they were at 180 and 186. I broke into the 180 for dinner and portioning out...it was outstanding. Very little waste; just the bone and maybe 3 or 4 ounces of non-rendered fat, and amazingly tender.
Bunned with some homemade slaw:
We had about a pound for dinner (my 9-year-old downed two sandwiches in under 10 minutes - marching makes you hungry, you know) and I made up 3 pound-size and 3 1/2-pound-size pouches for freezing. The other butt went into the freezer whole and I'll vacuum-seal that up tonight.
Last edited:
