I meant to post this way back when (March 5, 2011) but forgot to. Basically Mike came to town and at the last minute while drinking with Chris, I decide I was cooking some butts for Mike's visit. So about 9pm, Chris and I scour JI looking for butts. We ended up finding some really nice Smithfield ones (~8 lbs each) at the Hairy Teeter. Chris spotted me some of that wonderful rub, and I got to making it. The butts went on about 2am, and seemed to cook rather quick even though the temp was under 250: they were finished at the 12 hour mark temperature-wise.
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| This is right when I got up, so probably 6h. Notice the lack of bark since I hadn't started basting. |
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| Butts around 8-10h, still before noon. |
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| Mike had showed up and apparently hadn't seen anything this good in awhile. |
I kept them on for a couple more hours with the vents essentially shut off, then threw them in a cooler. Turns out it was actually really good.
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| Moments before being pulled. |
Also, Mike whipped up a vinegar sauce which I thought I wrote down, but I have no clue where that is.
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