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What are you Grilling? What's Cooking

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Old 07-03-2011, 02:43 PM
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metaphacts metaphacts is offline
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Default Smoking Southern Style
Smoking 2 butts over hickory and cherry today. 5-1/2 (first 4 at 180 degrees) hours so far - another 6-1/2 hours left. Then they'll be wrapped in foil and a towel for an hour and they'll be ready to go. Used a great rub and while they won't need sauce, will probably add a vinegar/jalapeno/cilantro sauce to give it a NC style finish after I pull it.



Any other BBQ fans out there?
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Old 07-03-2011, 02:51 PM
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Originally Posted by metaphacts View Post
Smoking 2 butts over hickory and cherry today. 5-1/2 (first 4 at 180 degrees) hours so far - another 6-1/2 hours left. Then they'll be wrapped in foil and a towel for an hour and they'll be ready to go. Used a great rub and while they won't need sauce, will probably add a vinegar/jalapeno/cilantro sauce to give it a NC style finish after I pull it.

Any other BBQ fans out there?
Bill.......Just reading your post has me salivating. YUM!
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Old 07-03-2011, 02:51 PM
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OMG, where are you? I will be right there.
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Old 07-03-2011, 03:01 PM
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metaphacts metaphacts is offline
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OMG, where are you? I will be right there.
Northern VA. Leave now and you'll be just in time!
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Old 07-03-2011, 06:47 PM
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Fat rendered. Great bark. Approaching 180. Shifted from hickory/cherry to hickory to finish with oak. Won't be long now
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Old 07-03-2011, 06:52 PM
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Bill.......I almost drooled on my keyboard.
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  #7  
Old 07-03-2011, 07:01 PM
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metaphacts metaphacts is offline
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Bill.......I almost drooled on my keyboard.
I've spent the whole day drooling on my keyboard
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Old 07-03-2011, 07:48 PM
JBT JBT is offline
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Originally Posted by metaphacts View Post
Smoking 2 butts over hickory and cherry today. 5-1/2 (first 4 at 180 degrees) hours so far - another 6-1/2 hours left. Then they'll be wrapped in foil and a towel for an hour and they'll be ready to go. Used a great rub and while they won't need sauce, will probably add a vinegar/jalapeno/cilantro sauce to give it a NC style finish after I pull it.



Any other BBQ fans out there?
Yep. I cook mine much faster. Pork butts have so much fat in them they are very forgiving. 225-250 until the internal temp reaches 195 and then I pull them.
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Old 07-03-2011, 08:20 PM
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metaphacts metaphacts is offline
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Yep. I cook mine much faster. Pork butts have so much fat in them they are very forgiving. 225-250 until the internal temp reaches 195 and then I pull them.
Butts are easy. I do trim before starting. But I won't be smoking over 225 ever. Key for me is rendering the fat at low temp.

Even at 4 hours at 165 and 225 the rest of the way, they came off faster than normal at 10-1/2 hours at 190. In the foil/towel they'll hit 205 before pulling.

Tried cooking them faster but every time I do the kids want to know why I ruined the que.
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Old 07-03-2011, 10:47 PM
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Americans do the best BBQ, whole art form not mastered down under. We are too busy charring the crap out anything that swims or walks.

MP - it sounds delicious. I'll enjoy by proxy
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