Captain Morgan
Chef Extraordinaire
Cliff, I say this very seriously...the color, plus the moisture content, make that look like a first prize butt.
Cliff, do you mean that there were still fat pockets or fat balls in the meat? What was the temp of the butt when you pulled it and how long did you let it rest?Cliff H. said:... I am not sure about my pulling technique either. I started with two forks but seemed to get thru quicker just seperating fat from meat by feel. ...
You'll probably get a mixed view here but here's mine. But 1st, I reread the whole thread and saw that this was your 1st attempt, so, my question about how you like the panned butt over that cooked on a grate... I like to take my butts to 200 - 205º but will settle for 195º. I cook them at around 220º and always have a moist product and never have any fat remnants left over. I've never foiled butts but I do have an opinion about it.. I only foil ribs and flats.Cliff H. said:To answer your ? Joker, I pulled the butt at 190 and rested it for two hours in a cooler. There was a good yield from the butt. One small ball of fat, a few small pockets here and there. There was a 1/4" layer off fat that made up the bottom that could have been trimmed.
You'll probably get a mixed view here but here's mine. But 1st, I reread the whole thread and saw that this was your 1st attempt, so, my question about how you like the panned butt over that cooked on a grate... I like to take my butts to 200 - 205º but will settle for 195º. I cook them at around 220º and always have a moist product and never have any fat remnants left over. I've never foiled butts but I do have an opinion about it.. I only foil ribs and flats.The Joker said:[quote="Cliff H.":216oq038]To answer your ? Joker, I pulled the butt at 190 and rested it for two hours in a cooler. There was a good yield from the butt. One small ball of fat, a few small pockets here and there. There was a 1/4" layer off fat that made up the bottom that could have been trimmed.
Cliff H. said:There wasn't much run off so the seasoning really soaked in there and came out very strong.
I don't think you over seasoned the meat. What happened was by cooking it in the pan, the fat and seasoning had no place to go but back into the meat and through the cooking/evaporation process they became concentrated, thus leaving the strong flavor.
The butt was unlike anything I have had before. I am still forming an opinion. I went heavy on the Wolfe Rub, Larry will be happy to know that now I have to buy some more. The tast was very good.
I'm glad you like the Wolfe Rub Cliff!! And yes I'm happy you'll be ordering more!!
I am not sure about the greasy part.
I'd blame the greasy part on the pans again. Butts are full of fat and in my opinion there's no reason to cook them in a pan or to foil them in the cooking process. You want the fat to slowly render out of the meat and there's enough fat in butts that it would be extremely hard to dry one out. Cook your next one on the grate and foil when it hits 195* and let it rest. You'll end up with a very moist product but not a greasy product. When you cook them in a pan or foil them all they're doing is boiling in fat, thus leaving you greasy meat.
I will probably not use pans next time just to see if there is any noticable difference.
Great idea!!
I'm sure i've done that a few times myself :!:sisterbea said:Oh Puff, I love the picture by your name!!!! I put a barrett in one of those outlets one time. I never told my folks. HA!!! I just knocked it out and got a buzz!!!