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Author Topic: 190 degree wrapped Butt  (Read 1869 times)

jcboxlot

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  • John, York PA.
190 degree wrapped Butt
« on: October 08, 2015, 05:39:23 PM »
This 7 1/2 lb piggy took 15 hours to 190 (225 on the SI).  Wrapped and set for three hours in the Yeti.

Brine (13 hours) and spiced with Oakridge (pork/beef rub)  a tad of heat but only on the surface skin

Food for the weekend!

I have to try the Enchiladas and pork instead of meatballs in pasta if time allows.

I did fat cap up with water pan kickers off the box.  Next time I'll try cap down.   


Thanks everyone.   


1 kingsford bricquet, 2 oz cherry, 2 oz sugar maple.


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Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA

SuperDave

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Re: 190 degree wrapped Butt
« Reply #1 on: October 08, 2015, 05:53:14 PM »
Looks real good John.  I'm doing 2 of them this weekend for a friend's party. 
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Model 4, Harrisville, Utah

smokeasaurus

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Re: 190 degree wrapped Butt
« Reply #2 on: October 08, 2015, 06:06:21 PM »
Love the shredded shot all sauced up  8)
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DivotMaker

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Re: 190 degree wrapped Butt
« Reply #3 on: October 08, 2015, 08:47:29 PM »
Very nice, John!!  Great moisture, fantastic bark...bet it will taste fantastic!!!  Nicely-done, Sir! 8)
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Tony from NW Arkansas
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Donmac

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Re: 190 degree wrapped Butt
« Reply #4 on: October 09, 2015, 10:23:49 AM »
Nice Butt :)

I have been doing them to 190 IT also as they seem to come out juicier.
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Don from New Hampshire, 3D & #1 Owner
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