Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: bamabob on November 12, 2017, 03:43:39 PM
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Did a couple of butts overnight, about 20 lbs total. Utilized some tips from this and other forums when pulled. Squeeze the fat cap over the pulled meat to add some moisture, add some more rub, chop up the bark into small pieces and mix in.
Went on at 7:00 last night and finished up at 11:30 this morning. Keg held steady all night around 220*. At that temp the keg doesn't burn very hot since it is so efficient so there wasn't a whole lot of smoke flavor even though I had 6 or 7 chunks of hickory, apple and pecan. I would have rather put them on this morning at 275-300* for more smoke but had too much to do today.
(https://s5.postimg.cc/bc78fy9pj/img0_25.jpg) (https://postimages.org/)
(https://s5.postimg.cc/ogcssmmbr/img1_19.jpg) (https://postimages.org/)
You can see the chopped bits of barky goodness mixed in. Ready for the freezer.
(https://s5.postimg.cc/4yi5cox3r/img2_13.jpg) (https://postimages.org/)
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Looks like it came out great
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Mmmmmmm...look at all of that porky goodness!