alecksjaycubs
Full Fledged Farker
I'm bringing the boys at the shop some lunch tomorrow. I've got a 9 pound butt rubbed with some Pork Barrel BBQ. Interested to see how how it turns out because it doesn't seem to have any sugar it. The MAK is set for Smoke (170*) to try to maximize the flavor then I'll crank her up to 250 or so. I'm counting on the fact that meat will take smoke up to 140* on the surface so I've got the infrared thermometer out to check the surface temp as I go along. It started out at 29*. We'll see how long it takes and if it ends up being too much smoke.
A question on wiggling the bone to check for doneness... In the past I've had butts fall apart on one side of the bone but the other side seems to still be attached. Should I wait for full bone wigglage?
A question on wiggling the bone to check for doneness... In the past I've had butts fall apart on one side of the bone but the other side seems to still be attached. Should I wait for full bone wigglage?