That looks killer.
I was originally told 1hr/lb for pork butt but after a few cooks of freaking out about getting it ready for a group I've learned to plan for 90min/lb at a minimum. I'd rather have it done early and rest longer than freak out about getting it served on time. I now plan for 2hr/lb just to be safe.Doing a 9LB butt roast for pulled pork. Doing this one at 250*, hopefully it's done around 5, I put it on at 7.
I just wrapped it half hour ago at 160* I dumped a can of Dr Pepper in.I was originally told 1hr/lb for pork butt but after a few cooks of freaking out about getting it ready for a group I've learned to plan for 90min/lb at a minimum. I'd rather have it done early and rest longer than freak out about getting it served on time. I now plan for 2hr/lb just to be safe.
Once you get to the stall, foil boat is good for ~10degF (internal)/hr, full foil/butcher paper wrap = ~20degF/hr
9 hours, spot on. View attachment 1841842
That's a big bitch. Last big one I did was about 15 hours.Threw a brisket on last night at 10, almost 150 at 7:00 so I wrapped it up and forgot to take a pic. Will be back later with a finished picture
They cooked a little too long but they were still really good. I tried a new rub called cherry cola and it mated really good with chicken.It almost looks like you were trying to spell something. How’d they come out?
Sent from my iPhone using Tapatalk Pro
Same reason I use Dr Pepper as a liquid.They cooked a little too long but they were still really good. I tried a new rub called cherry cola and it mated really good with chicken.
Sent from my motorola razr plus 2023 using Tapatalk
That's a big bitch. Last big one I did was about 15 hours.
I usually pull it at 203-204*, then wrapped in a towel (already in foil) in the cooler for at least an hour.15lb, smallest one they had. Sitting at 165 right now so I bumped it to 250 degrees, going to try to pull it at 200
Didn't realize it was as late as it was yesterday. Figure if I take it out at 11am to rest in the cooler for 2 hours, that'll be 13 hours. Would have liked to got another 2-3 on there but we will see.
Didn't take notes on the last two I did, I know one wasn't nearly as big I cant remember the size of the other one.
Looks good. I like your "Hey Dude's." lolView attachment 1842739View attachment 1842740View attachment 1842741View attachment 1842742View attachment 1842743View attachment 1842744View attachment 1842745
Smoked brisket I did at a Memorial Day bbq.
Black pepper and kosher salt, injected with beef broth.