Coldest day of the year and I am smokin.

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Nice job Bill....how was the texture of the meat compared to the foiled butts that you are used to? Glad you liked the rub.
 
Okay here is the full report.

4 butts at 30+lbs for 16.5 hours.
2 with chipolte mustard:
Good flavor. I think it was more the chipolte than the mustard I can taste. The bark was darker than the one with just SS rub.

2 with Swine Syndicate rub:
Great flavor. I was impressed the way the rub held up. The bark was alot darker than the way I do mine (foiled).

I think if I am cooking for family or comps then no foil is the way to go. Catering, I will stick to foil. Time is money there.

Thanks for all the responses to this post. I will give you one funny and true story on myself. Woke up at 4 this morning in a panic. Threw on some cloths and ran outside and lifted the lid on T.O.W. I had drempt that I fell asleep while cooking the butts and forgot them. Came back inside and the wife was in a laughing fit. The dog thought I was crazy and was growling at me. Oh well, thats what I get for drinking. :oops:
 
cleglue said:
Great job there.

Compared to your offset you should have used much less charcoal for the 16.5 hour. How much charcoal did you use?

About 1/2 a bag. The offset uses wood. I start it with one chimney of charcoal then oak and hickory or apple for smoke. I did pitch a few pieces of apple in the WSM.

Thanks for all the comments on this thread. Kinda felt like I had company the whole cook. ;)
 
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