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Purdy smoke ring.Finished beautifully
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Did you take it out at 200, wrap in foil and a towel and in a cooler for 2 hours??? That would mean almost impossible for it to be dry, but like meantioned, add a finishing sauce to ANY dry PPDid a pulled pork. I tried unwrapped and gotta say I’m not a big fan. I cooked it the same way I always do and the bark was better but the pork was dry.
No wrap was my only change.
That is really strange, the last 7 butt I’ve done like this were juicy as heck. Could it be an altitude thing?Did a pulled pork. I tried unwrapped and gotta say I’m not a big fan. I cooked it the same way I always do and the bark was better but the pork was dry.
No wrap was my only change.
That is really strange, the last 7 butt I’ve done like this were juicy as heck. Could it be an altitude thing?
Water boils at around 200 in Denver, and I bet he is gonna have to wrap to prevent losing moisture.5275ft as opposed to 995 ft above sea level. That may have something to do with it.
Im glad you saved it and it was good!
It will be dinner in Yellowstone this week!
I think our problem may be solved! I’m a butt wrapper from now on I guess!Water boils at around 200 in Denver, and I bet he is gonna have to wrap to prevent losing moisture.
I’m sitting on the deck smoking a cigar and drinking a beer, watching my wife through the patio door while she’s loading coolers!you fraking lucky mutherView attachment 6234
I tried that a few days ago, was an epic fail.Top sirloin Kabab’s 420 T them MK4 to IT 135
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