13.2 lb brisket went on the Traeger pellet grill at 1930 hrs Thursday, 12 hours later we have this. Just a salt and pepper mix rub.
Any ideas why this Boston Butt would split like this? Never had it do quite this. Been on since 12:30 pm, 6pm now...took a while to come to room temp today, like 4 hours. Temp never exceeded 225°F in that 5 1/2 hr period....
Dont know why it would split, maybe a fatty area but I wouldnt worry about it,. Looks fantastic How many lbs is that butt? I usually figure on 2hrs/lb so for me a 12:30 cook means a late dinner. Not saying it hasnt happened.....there have been a fair amount of 9:30 pm dinners mid summer
There is nothing wrong with that meat Great timing! You smoking overnight? I wouldnt try that here as I would be afraid Yogi Bear would steal my pickinic basket
Oh and one thing I read about smoking a butt that I have tried to follow....get it going with an temp probe like you have, close the lid and dont open it until its done. It like religion, you just have to have faith
X 2 ... Wouldn't worry too much about it, as every block of meat is a little different... Kinda of like us...... Looks fantastic....
Pulled and ready for tomorrow- I guess about 7.8 lbs yield. Fat cap was thick, and I didn't trim it....prolly should have!
That looks good Eric. I'm doing the same thing in about a month for a party. What's the best way to heat up the next day and keep it juicy?
In a foil pan in the oven. Covered tight. A little water or sauce to keep the bottom from drying out. 250-300 degrees till the meat gets up to 165. Turn oven off or to warm setting to hold. One butt should be ready in about 30 minutes
like TD said cover when reheating.....when i do butts they are in a pan or have a drip pan under them,i collect the drippins and use a fat separator ...pour off the fat save the drippins and pour over pulled pork before serving. fat separator is $9.99 on amazon.....get one
