A nice (pork) butt....
...is going on the smoker tomorrow morning, cooking low and slow all day, and the expectation is some fine pulled pork for dinner tomorrow evening. At some point going to add some mac 'n cheese to the...
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brirene wrote:
Yup, wrapped it in foil. Even cut itin half. Seems like most things I've cooked take longer than i expect them to. Beginning to think my smoker thermometer is off.
DO NOT CUT IT! That is a cardinal sin in BBQ. That meat needs to rest no less than 15 mins before it ever sees a knife.
I did my whole pork shoulder over charcoal and wood smoke campfire. Indirect heat about 25ish for 2.5 hours. Once I got that done it was transferred to a large tin roasting pan and completely covered in foil for 30 mins while my salmon went on the fire. Then I pulled the pork and it was perfect.
