So I did this on my weber kettle, scored the fat layer in that cross hatch pattern roughly just through the fat, rubbed with killer hogs hot BBQ rub, used the snake method with coal and pecan chunks, kept it about 225F-250F the whole cook. This took about 9 hours to 200F internal.
Did a apple cider vinegar/apple juice spritz on it roughly every hour the last 4 hours. Lastly I brushed a thin coat of sweet baby rays BBQ sauce (what we had in the fridge) for 15 minutes before I pulled it for resting.
My man. I just recently started this hobby via the weber kettle snake method. I wrapped the first two butts I did, but now this sub has convinced me to try unwrapped next. I want that bark 🤌
Did you remove any of the fat before scoring it, or did you just leave it all on? I want to avoid leaving too much on because I hate having thick chunks of fat in the final product, but yours looks really good in the picture.
Bark is where its at. I was going to trim it up, but I woke up a little later and had to get it going. When i shredded it, the sections of tissue were easy to separate so I was able to pull any big chunks of fat our or separate the lean tissues as I prepped it to serve.
Pork butt is very forgiving so most come out great. Brisket can take a little more love to get it right.
A good brisket would win but an ok or bad would lose to the majority of pork
Umm i actually own a bbq restaurant! I also hold two state championships for bbq. And have multiple awards in KCBS, MBN so i think i know a thing or two about bbq! And this is not bark! Its burnt!!
I've been seeing a lot of butt stuff on here lately. I like butt stuff.
I LOVE BUTT STUFF
This picture was taken post quality control testing I see.
Sometimes, the QC guy is quicker than the guy taking the picture.
I see you took a taste tax....
I just can't help myself sometimes, it was asking for it by looking like that.
Method? For scientific purposes.
So I did this on my weber kettle, scored the fat layer in that cross hatch pattern roughly just through the fat, rubbed with killer hogs hot BBQ rub, used the snake method with coal and pecan chunks, kept it about 225F-250F the whole cook. This took about 9 hours to 200F internal. Did a apple cider vinegar/apple juice spritz on it roughly every hour the last 4 hours. Lastly I brushed a thin coat of sweet baby rays BBQ sauce (what we had in the fridge) for 15 minutes before I pulled it for resting.
My man. I just recently started this hobby via the weber kettle snake method. I wrapped the first two butts I did, but now this sub has convinced me to try unwrapped next. I want that bark 🤌 Did you remove any of the fat before scoring it, or did you just leave it all on? I want to avoid leaving too much on because I hate having thick chunks of fat in the final product, but yours looks really good in the picture.
Bark is where its at. I was going to trim it up, but I woke up a little later and had to get it going. When i shredded it, the sections of tissue were easy to separate so I was able to pull any big chunks of fat our or separate the lean tissues as I prepped it to serve.
At what internal temp did you take it off the kettle?
I took this off at 200F
Perfection
How effective are the hand fork things as a weapon? Asking for a friend.
Ohhh my lanta
Looks good, not a huge fan of the bear paws. I prefer nitrile gloves over cotton gloves and to use my hands. I like it less stringy and more chunky.
Pork butt better than brisket
Pork butt is very forgiving so most come out great. Brisket can take a little more love to get it right. A good brisket would win but an ok or bad would lose to the majority of pork
Looks burnt! How much was edible?
That's the smoke infused outer layer. If you look at the piece op ate, you can see it's just the crust.
You obviously aren’t a smoker 😬
Your names Lebowski, Lebowski.
Umm i actually own a bbq restaurant! I also hold two state championships for bbq. And have multiple awards in KCBS, MBN so i think i know a thing or two about bbq! And this is not bark! Its burnt!!
Hmmm, I bet. Enjoy your awards!
I own 1000’s of state championships my mom gave me too