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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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24-05-2004, 08:22 PM
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Great Butt
I cooked four 8lb butts for my daughter's graduation party last weekend.
I did them in the WSM with hickory for the smoke flavor, Minion method, overnight. Took them out at 180 degrees and wrapped each roast tightly with two layers of foil. Then I wrapped them up in terry cloth towels and put them in a styrofoam cooler. I put the Polder probe in one roast to keep an eye on the temp. Four hours later they had only dropped 3 degrees and it was time to pull the meat. I think that the extra four hours at that temp made the meat more tender, it was the best I've ever had. No complaints from the guests and no leftovers. -RP 
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24-05-2004, 09:14 PM
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Great Butt
On 24-May-2004, Randy wrote:
I cooked four 8lb butts for my daughter's graduation party last weekend. I did them in the WSM with hickory for the smoke flavor, Minion method, overnight. Took them out at 180 degrees and wrapped each roast tightly with two layers of foil. Then I wrapped them up in terry cloth towels and put them in a styrofoam cooler. I put the Polder probe in one roast to keep an eye on the temp. Four hours later they had only dropped 3 degrees and it was time to pull the meat. I think that the extra four hours at that temp made the meat more tender, it was the best I've ever had. No complaints from the guests and no leftovers. -RP Just hope you never forget them like I did once. After a week in the cooler they weren't too good. -- M&M ("When You're Over The Hill You Pick Up Speed")
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