Dang, just got 3 18# bags @ $5.88 ea. of (I think their brand) "Backyard Grill" at wallyworld. Wondered if I was making a mistake, I'll find out tomorow. Lowes was just across the street.
Backyard Grill charcoal I tried a few years back wasn't too bad I say 75% compared to kingsford I bought a bag of for cheap money at ALDI's last summer - it was a waste of the few dollars I spent on it
It seemed to be fine, but I'm a little "green" at this Smoking thing to make an asesment. I've been cooking on an open fire for years and I can't remember the last time I bought charcoal before building the smoker. The Butt (my 2nd) turned out nice. My first one did not "pull" real easy and the fellas on the 'puter said to get the IT's up to 200 or when the bone pulls out easy. That made all the difference in the world!
Pork butt brought to 190ish and holds for a while is near about's done - near the bone, the 200 is a rule of thumb, I say 195 remove and foil cover. There is enough residual heat in the exterior layers if you tent the meat in foil for it to continue cooking for an hour or more on the countertop - easier pulling on your finger tips
anywhere between 195 and 200 and you should be good, you also need to check for "probe tender" with some type of probe or skewer, if it dont slide in and out without resistance it aint done if you butts or briskets get done early wrap them tight in foil and put them in a cooler packed with newspaper, they well stay hot for many hours
The cooler cook method was taught to me by an old sage of the BBQ. He swore by 2-3hrs of 230F smoke on pork ribs, and into a cooler for 8+hrs Of course this is volume cooking if the space inside the cooler is much larger than the amount of meat and subsequent residual heat to keep things safe is reduced - it still works
I dont know if it actually cooks while in the cooler, but I do know it stays hot for at least 4 hours ( longest I have ever had anything in there) I was taught the FTC method Foil Towel Cooler, wrap meat tightly in foil, than wrap in towels and place in cooler / but I usually skip the towel and use newspaper. If you meat get done quicker than you thought try this out
