Cooked up some MAK butts this past weekend

[rwalters]

Just cannot get over how much I love this pellet pooper for the long low n slows. This baby turns out some mighty fine food!  Seasoned liberally with KJ peach rub. These butts cooked at 220° for 19 hours. I then pulled and applied a sweet/mildly spicy vinegar based finishing sauce. Sooooo good!

[TMB]

Nice butts!

[Smokerjunky]

19 Hours!?!?!?  WOW - what temp did you use to cook and what was the IT when you pulled them.  They look excellent.

[rwalters]

19 Hours!?!?!?  WOW - what temp did you use to cook and what was the IT when you pulled them.  They look excellent.

Thanks! Cooked them at 220° for a super low n slow cook. Pulled them with an average IT of 203°. I know lots of guys like/prefer to cook their butts turbo style...and yes, it works well. For me, I prefer the opposite

[tomcrete1]

Wow!  That looks great! I thought 10 hrs was along cook.   

[Roget]

I've done butts both ways.(4 1/2 hours -18 to 20 hours.)
Get a different result from the two.

[teesquare]

Nice butts!

Er....Tommy....I am not sure I would put it exactly like that to another guy....but...O.K....


Seriously - beautiful color on those BOSTON Butts....

[Pappymn]

Awesome color. I never thought of cooking them on a pan. Does it make any difference? I suppose it helps on clean up

[teesquare]

I am going to try that Pap...tired of the grease gunning up my MAK. It is currently torn completely apart for a trip to the glass - bead blaster....

[Pappymn]

I am going to try that Pap...tired of the grease gunning up my MAK. It is currently torn completely apart for a trip to the glass - bead blaster....

I would assume you would have to flip the meat periodically

[rwalters]

Awesome color. I never thought of cooking them on a pan. Does it make any difference? I suppose it helps on clean up

Definitely helps with clean up. I typically cook the butts for a 5-8 hours with no pan (remember, I am cooking very low n slow), allowing the bark to fully surround the exterior. Once they hit 150-160° (prior to the stall), I place them in pans (usually cheap foil pans. I love the results I get when they render down in their own juices. Yes, you lose a bit of good bark on the very bottom, but the pros outweigh the cons IMO.  Also makes it super easy to cover later in the cook if desired (just cover pan with foil).

[rwalters]

I am going to try that Pap...tired of the grease gunning up my MAK. It is currently torn completely apart for a trip to the glass - bead blaster....

I would assume you would have to flip the meat periodically

I'd discourage flipping!!

You don't want to soften the bark on the top and the bottom, do you?

[tailfeathers]

I'm probably in the minority here, but I generally cook butts at 205-210F. They may take 24 hours or more at that temp but they will pass the fork test at 185-190 most of the time and stay really juicy with great bark. I set my maverick on the nightstand so if the smoker or meat temp get out of range it wakes me up. Get to sleep through the stall that way!

[ACW3]

When you put them in the pan, place a wire rack in the pan (if you can find the right size, that is).  You won't lose the bark on the bottom and it will still contain all the drippings.

Art

[rwalters]

^^^^yes!!