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Posted on 7/30/24 at 9:20 pm to CrawfishElvis
No need to do the whole cook at 225. You can cook butts at much higher temperature with excellent results. If you do wrap, just finish at 325-350 until it is done.
Heck, you can cook unwrapped at 325 give or take the whole time and they are good.
Heck, you can cook unwrapped at 325 give or take the whole time and they are good.
Posted on 7/31/24 at 10:26 pm to CrawfishElvis
quote:
18 hours
quote:
9lb butt
Good lord
Posted on 7/31/24 at 11:25 pm to ChEgrad
quote:
No need to do the whole cook at 225. You can cook butts at much higher temperature with excellent results. If you do wrap, just finish at 325-350 until it is done. Heck, you can cook unwrapped at 325 give or take the whole time and they are good.
Seems like the confusion on butts is actually that they’re so versatile cooking-wise that you can hit them at a lot of varying temps and still come out good, although low and slow possibly with crutch, seems to be a sweet spot.
I’ve had some crazy stressful shite like smoker cut off 4 hours into it and had to jack up heat to 350 and wing it, for a big family beach house thing the next day no lie. Not a speck was left and peeps asking if there was more and how I cooked it. I lied, of course.
Posted on 8/1/24 at 5:40 am to BoogaBear
quote:
Throw that in the kitchen aid mixer. Never shred one by hand again.
Why are people so damn lazy? Butts have globs of fat in them and occasionally a piece of cartilage depending on where the butcher separated it out and you just mix all that shite into your meat huh? Freaking lazy, man.
Posted on 8/1/24 at 6:27 am to GeauxTigers0107
quote:
Butts have globs of fat in them and occasionally a piece of cartilage depending on where the butcher separated it out and you just mix all that shite into your meat huh?
That’s one reason I pull by hand, wearing black rubber BBQ gloves. The other is to get the texture I like.
I know someone who machine shreds with a gizmo on a power drill. He thinks it’s cool in a Tim the Tool Man way, but I don’t like how fine it shreds it. Get the globs of fat out and keep some bigger chunks of meat and intact pieces of bark in there.
Posted on 8/1/24 at 7:39 am to RougeDawg
quote:
Went to a friend's BBQ one time who had a buddy cooking that competed. Thought this was my chance to learn secrets! Pulled pork hit 203, let it set for an hour, pulled it, and then to my shock, poured a bunch of KC Masterpiece in and mixed it up.
I go unwrapped the entire cook, 225-250 target temp, and pull the butt at 203. I wrap in foil and beach towels, dump in cooler for 1-3 hrs, then pull. Never been dry.
Posted on 8/1/24 at 8:58 am to ChEgrad
quote:
Heck, you can cook unwrapped at 325 give or take the whole time and they are good.
The best competition cook I know cooks butts at higher temps over 300. I like to take my time at more traditional temps though.
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