Threw a pork butt on the LSG this morning for my sister in law. Sitting at 160 right now. I need to decide what way I’m going to finish it as I don’t do these often and I normally do them overnight.
Take it off at 165-170 and put it in a tray like the one under it. Put some butter and brown sugar on top and cover it in foil. Cook to 203-205 at what ever temp you want. This was the last two I did, no sauce just some more rub after the pull.
That’s what I ended up doing. I put the pan under it with this intention. I did add a little apple juice as well but it wasn’t much.Take it off at 165-170 and put it in a tray like the one under it. Put some butter and brown sugar on top and cover it in foil. Cook to 203-205 at what ever temp you want. This was the last two I did, no sauce just some more rub after the pull.
Something's poking out Your porks butt!
Just got home and it rested for just over an hour. There was no resistance in shredding it. My sister in law and her kids will be very happy.
Fresh beef jerky on Christmas morning is a great second breakfast. Just about done with this batch. I’ll probably have to do more next week. It doesn’t last long and I also like to share with a couple friends
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It’s now in the fridge chilling until dinner.
@Woodpecker loves a good sausagefest.
Those entrails really know how to party!
It may loose a couple pounds till Friday night if You let Your cats & dogs nibble at it.
We don't do it that way in my country.
