Started By
Message
re: What y'all cooking this weekend?
Posted on 10/18/16 at 1:52 pm to Farmer1906
Posted on 10/18/16 at 1:52 pm to Farmer1906
quote:
We can do pork too. It just takes a backseat to beef. Its hard to screw up a butt anyway. Ribs are another story.
Disagree with this. Very few Texans know how to make pork butt, they usually try to cook it like a brisket unwrapped and it comes out dry and tasting like shredded chicken.
I actually have a BBQ catering business on the side in Austin and specialize in pork butt (Mom is from South Carolina). I am making 19 butts for an event on Friday night for my kid's school carnival.
For me I inject it and rub it. Get it to 160 internal and pull it off. Double wrap it with foil and pour in a cup of apple juice inside the foil. Slow cook it until internal temp is 200-205. Profit!
2
Posted on 10/18/16 at 3:07 pm to aggressor
I wrap but I unwrap at the end. I want some of that texture.
Posted on 10/19/16 at 2:57 pm to aggressor
quote:
Double wrap it with foil and pour in a cup of apple juice inside the foil. Slow cook it until internal temp is 200-205. Profit!
OKay, you sold me....you know what you are doing
Page 1 of 1
Popular
Back to top
Follow SECRant for SEC Football News