Speaking of the "special juice", does anyone do a half time wrap? I like having the drippings to add back in for flavor and moisture, but love a good bark. I've never tried to simply cut one in half and wrap 1/2 and not the other. Anything wrong with this thinking?
Anything you wrap will stop developing bark and soften up. But if you wait to wrap until you've got a good solid bark then you'll still have a good finished product. I pan and wrap my butts and ribs about 75% of the time. Sometimes I just want a nice crispy bark so i don't wrap but it can dry out a bit so i mop or spritz about every hr to help add moisture.
fuelrod i panned and wrapped this butt after about 8hrs @225°. It was wrapped for about 4 more hrs and the rested for 4 hrs (it finished 2hrs early). After a 4 hr rest the bark was soft but still had killer flavor. It was so tender all i did was look at it and it shredded it self And a pic of some country style ribs from yesterday too.
I don't know if it's just me, but why is the obvious so hard to see? Made my way through without hitting the bone. One half is wrapped, the other nekkid. Both in the smoke about 10 minutes ago.
Piney do you just go for time? I'm usually hitting 205-210 in about 7 hours at 225-250 and call it done?
I usually plan for 1.25hr per lb @225° but things can always change. Meat has a mind of it's own sometimes. If I'm panning and wrapping, it's usually around 160-165° then i pull it off the smoker at 203-205°.
Finally getting a break from the rain here on Long O”Island. Working a rack of baby backs on the Rec Teq 700 and a 3lb chicken on the rotisserie. Have a great Memorial Day everyone.
Brandon I hope I wasn't rude about the butter dish. Not really my territory. The magic juice! I'm real happy with this new technology. The super soft and juicy wrapped half mixed up with the (more) smokey and heavy bark . Mrs. Fuelrod said she would try to make gravy out of the drippings for not sausage gravy but whatever it might be called. Every thing I come up with sounds disgusting. Butt gra..... Pp gra... Ah, shoulder gravy
Been a long time for steak here.. LOL.. bet thats going to be great .. Oh.. This is the first time I have ever seen egg balls. They look good.
