I wanted to get the major part of the cooking done before the weekend, so I pulled an all-nighter last night and got the butts smoked and a nice round roast that will become a batch of Italian beef.
Got the butts out and gave them a coat of my butt rub.
Set up the deck for the impending all nighter...Radio..check...aluminum pans...check...therma pen...check....cigars....check....flashlight...che ck.....Whoa! where's the beer?
Here's what it looked like at about two AM
Put the round roast in under the butts, so all that beautiful pork fat would render down on it, and help season it up.
Since I was pulling an all-nighter anyway, did the butts at 200° ...as low and slow as I could stand it.
Pulled the beef off at 120° internal because you want it very rare for Italian beef. It will get sliced paper thin tomorrow, then into the freezer till the weekend.
Put the butts in aluminum pans with some apple juice when they hit 175° and pulled them and put in the cooler at 200°. It took some 15 hours all together, but I'm very happy with the low temp cook. This is the juiciest PP I've ever done.
I'll update the thread as the week and weekend progresses.
Got the butts out and gave them a coat of my butt rub.
Set up the deck for the impending all nighter...Radio..check...aluminum pans...check...therma pen...check....cigars....check....flashlight...che ck.....Whoa! where's the beer?
Here's what it looked like at about two AM
Put the round roast in under the butts, so all that beautiful pork fat would render down on it, and help season it up.
Since I was pulling an all-nighter anyway, did the butts at 200° ...as low and slow as I could stand it.
Pulled the beef off at 120° internal because you want it very rare for Italian beef. It will get sliced paper thin tomorrow, then into the freezer till the weekend.
Put the butts in aluminum pans with some apple juice when they hit 175° and pulled them and put in the cooler at 200°. It took some 15 hours all together, but I'm very happy with the low temp cook. This is the juiciest PP I've ever done.
I'll update the thread as the week and weekend progresses.
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