My Saturday butt.

[HoosierKettle]

I've neglected the 26er for awhile. This butt is the first I've tried from a local butcher. Pictures are 4 hours in. I plan on wrapping with a little apple juice when it hits 160 then when it's done, fat separating the juice and pour back in as needed. Made the family some sliders before they all went their separate ways.






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[HoosierKettle]

6.5 hours and wrapped with apple juice.


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[Travis]

Great day for a smoke and some brews. Bark lookin on point. I'll take one of those sammies [emoji6]


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[HoosierKettle]

Thanks @Travis. What a great weather weekend we are having. Just chucked it in the cooler. It finished up about an hour earlier than expected. If the lid therm was close to being right, it ran 280-290 all day.  Both vents half open with a disorganized snake.  I just dumped coal around my drip pan and lit it. That definitely makes a difference. When I'm more deliberate with a 2x2 snake, it runs consistent at a cooler temp.


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[HoosierKettle]

Brews are going down fast today [emoji41][emoji481]


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[mhiszem]

Looks amazing!


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[HoosierKettle]

Oh yeah!




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[HoosierKettle]

This was probably some of my best work. I fat separated the juice and added it back. It was very tender. I've come a long way on my pork since joining wkc [emoji106]





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[bbquy]

That looks awesome! Nice cook up!

[Uncle Al]

That looks fantastic! I hear you on your skills improving because of the WKC. My game is much improved too thanks everyone here.

[bbquy]

Ditto to what @Uncle Al said!!


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[HoosierKettle]

Thanks fellas. Last butt I did, I did not wrap for the first time. It was a little on the dry side so I added a finishing sauce but the bark and overall flavor was better than when I wrap. This wrapped one was good and very juicy but to be honest I think I like the no wrap flavor and texture better. Especially with a little finish sauce. The unwrapped butt had much more pronounced smoke flavor in a good way. Dang it. Now I have to make another one soon. [emoji3]


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[kettlebb]

Looked good Hoosier. I never wrap and I don't think I'd try wrapping going forward. Now that I have a fat separator thanks to @Travis it's easy to add the juice back in.


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[HoosierKettle]

Looked good Hoosier. I never wrap and I don't think I'd try wrapping going forward. Now that I have a fat separator thanks to @Travis it's easy to add the juice back in.


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Where are you collecting the juice?  Last time I did no wrap, I let the internal reach 195 then wrapped and placed in cooler for a half hour. I didn't have juice when I unwrapped. Or do you cook the but in an open pan to collect juices?  Also what wood do you use. I think I'll try a mix with hickory apple next time.


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[Davescprktl]

Great cook!  Looks nice and moist with a great smoke ring.