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The butts were rubbed in honey mustard and then a nice coat of the
rub on it. Another way would be to rub on the rub and then cover with
the mustard.
The top picture is my Oval setup. It looks like something from the
intensive care ward with all the wires. I used one Polder in one butt
and the Remote Check dual probe wireless thermometer to monitor the
other and the dome temp. It was a real help and allowed me to monitor
the dome temp thru the night. I was aiming for a dome temp of between
230 - 260°. The temps fluctuated thru the night from 200 -240°.
The second picture are the butts after 14 hrs, they have an
internal temp of 168°. I am going to bump up the dome temps now
to 275 - 280°. Notice I still have pleanty of lump left too. I
only filled the left side of the firebox (indirect cooking).
The third picture is the two butts after 21 hrs. Internal temp was
192°. I would have liked it to go a little higher, but time
became a problem and I had to finish them early.
I let them rest and cool a little while and chopped them up. As
you can see I mixed up a little bbq sauce to do some testing. Very
moist and very tender. It was a good batch.
Between the 15-19 hours I loosely wrapped them in foil.
Tim M
7-3-04
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