Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: sliding_billy on October 06, 2017, 04:39:25 PM
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Started the butt (7.5 lbs) at 250 on the pooper in the middle of the night to have it ready for lunch. Pulled it at around 180 internal and cut off the money muscles section so that I could get some sliced and chunks when lunch was ready. Put that part in FTC for about two hours and put what was left wrapped in foil back in the cooker until about 200 internal so I could pull it. Turned out great according to the family, so I will take their word for it.
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That is purdy. Great minds think alike, I got one out thawing for tomorrow.
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Looks great! :thumbup:
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Beautiful looking!
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I'm cooking two tomorrow on the Mak
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You did good, I love it when my cooks turn out as planned, obviously this one did.
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Do you use that method often...separating the money muscle?
Interesting...
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Do you use that method often...separating the money muscle?
Interesting...
Not often, but I have done it. Normally, I just let it go to one temp and keep that section further from the heat source. This certainly works better, and with the pellet pooper there isn't really an area away from the heat.
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That is purdy. Great minds think alike, I got one out thawing for tomorrow.
Beautiful butt!
V might not agree with the "great minds" comment :D, but I've got mine ready to put in the smoker tonight before I hit the sack.
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WOW great result. It looks WAY better than what I am having for lunch today - nice work.
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Looks delish