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That'll get you there! I like to take mine to 195-200º and cook at 220º. Don't use mustard though but I kinda like using Worsty sauce (in place of the mustard) ~ Rub it in and apply your rub. Same as using mustard. I'll tell you though, most of the butts I've cooked, I just applied the rub and they were fine. Good luck and TAKE PICS!!allisonandrews said:The Joker said:Lots'a good suggestions here folks!
I agree.
I'm currently looking up how to do one now (as far as rub, cooking temp, done temp, etc.) I'll be upset if I don't get to do my bbq this weekend and also try out my new FoodSaver. Actually, if I don't get to do it this weekend, I will just make it a requirement for the weekend after - it will be my birthday weekend, so I will have final say.
So far, I am thinking light coat of mustard, cover with rub. Cook at same temp for briskets etc. (around 225 degrees). And, cook until about same temp as brisket (around 200 degrees). Am I right (or at least onto one method that would work?)