I used it to keep the tin foil off the butter till the smoker got to temperature... I cooked it for about 8 1/2 hours at 180... till it hit 130 and then foiled it & put it in blanket to rest in a cooler till supper about 2 1/2 hours later... mmmm... best one out of the three that I’ve cooked... I used the butter juice and drizzled over the cut...
Well shoot, missed this thread. I smoked some country style pork ribs. At least that’s what they were called. I never did these before. Looks like a pork chop. About 1.5-2 hours on smoke after 45 minutes sitting with rub. Not so great. I used a mix of apple and cherry wood. Smoke was overkill and the meat wasn’t great. We ended up eating 2 and I put the rest in foil w a pat of butter in the oven for another 2 hours at 250. They were much better after, still not great. Chalk it up to learning experience. The fat wasn’t rendered so that should have been my first sign. Being they weren’t cut thick, I though I’d be ok. Wife’s sides saved the day. Cheesy red-skin taters and she made a fresh cucumber salad that I didn’t get a pic of.
It all looks soooo good. I grilled 40 burgers 30 brats and a giant bag of dogs on 7/4. Charcoal in a ancient grill that my buddy has had forever. Lots of people got together for a old fashioned 7/4 party. Sooo many kids running around jumping in the pool. Hitting the slip and slide. Polluting the hot tub. It was nice. After I cooked we vamoosed. I am not terribly comfy with large groups.