Been thinking about your situation and I am confident you can set it up in your bathtub and use the bathroom exhaust fan to vent the smoke out.
I trim some if it's excessive. Like a 1" fat cap doesn't do anything for me. if it's just a little, I usually score it
Put a rack of St. Louis cut spares on the RecTeq for dinner. Additionally, I’d made some pizza dough on Monday for the weekend. I usually end up with an extra portion so I thought I’d fuck around with the new Weber as a pizza oven. Call it an appetizer. Built a 50/50 pie just using whatever I had. White side was smoked garlic, Boursin cheese. Red side was tomato sauce and cheddar. Entire pie topped with caramelized onions and yellow sweet peppers. I really didn’t care about toppings, to be honest. It was just an experiment to see how it cooked on the new grill. Not bad for not having a stone or a peel. Grill set up.
bonus is that you can save the big chunks of fat you trim until you have enough to make breakfast sausage. usually a regular butt (without a huge amount of surface fat) plus a couple of pounds of mostly fat is a good ratio.
Holy shit, you are sloppy tonight bro. And I love it! I have $20 on next pic off 90* counter-clockwise.
Getting the egg ready for my first overnight cook. Going to throw an 8lb butt on in an hour or so. Taking it down for beach vacation with the family, but have too much work shit and errands to run tomorrow. Wish me luck.
What’s the plan here? Cool it until it hits temp and wrap and throw it in a cooler and then drive down?
Are you just going to keep it in the fridge after it cools and then take it down and reheat in the oven and pull? I still haven’t done a butt cause I’m new in the game and Covid. Curious for future plans with 4th of July as I may try something similar and cook then take it up to Big Bear for those in CA that know.
I would think of vacuum sealing the whole thing and then sous vide so you don’t lose as much of the juice while pulling.
I have it on good authority that devine made some spare ribs today and we will be getting an update tomorrow
Lol that you took that much time to zoom into the picture of a piece of cheese that stuck to the next piece of cheese and tore What a fucking dumb ass
Also there was a big chunk of meat at the end with no bone so I just threw it on the skillet and it was delicious
Finished quicker than I expected. Probed 195+ in most places, so I went ahead and wrapped it in butcher paper and threw it in the cooler. Right around 10 hours for an 8lb butt.
I’d shred then vacuum. Much easier to manage and reheat. Plus on vacation just throw those in a stew pot to make them warm and done. Also you need to get on the butt ASAP.
Thanks! Did a “no measure” rub of brown sugar, coarse salt, coarse pepper, garlic powder, onion powder, smoked paprika, cumin, ancho chile powder, and honey Aleppo pepper. I think that’s it.
Went ahead and pulled. Added a bit of pan drippings (apple juice, acv, water) in hopes of keeping it more moist.
Spoiler How it started Spoiler How it’s going The sauce is two habaneros, Texas Pete’s, butter, honey, and a few garlic cloves