Do you like butts, too? What's your drill? I'm still new to cooking my own. I got two boneless butts from Costco. This time I trimmed most of the fat, set BGE to 250, waited for clear blue smoke, rubbed down with mustard and Byron's. Usually take them off at 200-205, but this time gonna do 190. I realize this ain't politics or religion, but it sure seems like it to some. So tell me, what heresy or profanity have I perpetrated above (according to you)?
French ones, from duty free. gauloises Blues. Marlboro reds are the go to when I can’t grab the blues.
they were harsh. Black tobacco and seemed to be almost Russian in taste but that was from memory from years ago. I grabbed a pack in spain or someplace years ago and that’s when they had changed to “tourist” smokes.
I'm far from an expert but the last one I did I did slow up to about 205 internal temp. By far the most tender one I have done. I think it took about 14 hours on my pellet smoker. It easily shredded with two serving forks.
So I just woke up to both butts being 203-207. None of my probe alarms went off. Took roughly 5 hours. Each butt weighed about 6-6.5 bs. Whatever, they're in the cooler, and I'm going to sleep.
I smoke my butts (7-10 lbs) with mesquite for 4-5 hours. I only salt and pepper them. Remove them from smoker and put in a aluminum deep tin and cover. I pour a whole container of Motts pure apple juice over them. Bake in oven @375 for another 3-4 hours. Basting with apple juice every hour. Best butts period!!!
Go to 200 (202 specifically). Big difference in cartilage break down from 190-200. 160-180 will take a while (The Stall). Wrapping it as already mentioned at 160 will help push through the stall faster. Unwrap again at 190 to help firm up the crust.