2/25/2024 0 Comments Minion butt cheeks![]() What I really try to pay attention to is that I am using good quality wood that is dried by not years old. I never do less than two butts at a time and do four most times because it is the same amount of work. If I were a competition cook I would selectively pick the pieces that I wanted to showcase and ignore the fat and other stuff. My experience is that in all those various other techniques such as HH that the butts do not render and brake down the way that they do using low and slow. I have tried various injections and it always draws comments from the family that it is good but they like the other way better. I do low and slow maintaining 225-240 and use no foil or pans in the cooking process. When I apply the rub itself, I also only use ½ the total amount of rub. The only modification that I make is that based on my wife’s request I cut the cayenne in half. Brown” recipe and techniques that Chris has outlined here on TWVB and it continues to produce the pulled pork that my family and friends keep asking me to make again and again. ![]() I have chased my tail reading and trying all the latest and greatest recipes and techniques, but I keep going back to the basics and a minimalist approach. I will qualify my comments by saying that I am just a backyard BBQ fan and not a competition cook. You'll get lots of good advice on this thread, some of which will probably be completely different than mine but equally valuable. I like to simmer it gently for 20 minutes or so to extract and distribute some of the flavor out of the bark. Pour the juice from the foil into the pan, then pull your meat into the pan and stir it up so it's coated with the butter-juice mixture. I put about a quarter-stick of butter per half-butt in a sauce pan and get it melting. If I'm pulling them (as opposed to slicing them), I don't rest them. When they're at the desired degree of mushy-ness, pull them off. I run my pit at 225 to 250, depending on how soon I want them done. I foil them up tight and stick my DigiQ's meat probe back in them (into the biggest one if I have more than one on) and run them up to 200 or so and start checking them for done-ness. Once they're on, I don't mess with them until they're ready to foil at 170-175. I don't trim them or do any prep other than rubbing them down with John Henry's Texas Pig Rub right before I put them on. The advantages to those are that a.) they cook faster, and b.) you've got more surface area to get rub and smoke into the meat. I usually do split- or half-butts (would that make them cheeks?). I've been getting good results on butts with a much simpler technique than you've described. I'm not sure what it is that you don't like about the way your butts turn out, so I'll just give you my technique.Įverybody has their own approach in bbq as in everything else.
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