Cover it.
And
Today, y'all we're going to talk about cooking butt and taking knives.
You know you'd think butt would be on the other end of the hog.
Well this is a Boston butt and it's the butt end of the shoulder.
Since we're cooking to meat low and slow, I'll rig up the barbecue guru to watch the
cook for me.
This is the pit viper.
It's the blower end that goes the bottom venom eye cooker.
The first rule is to have a clean cooker.
No ash, just slicker and slime on the door handle.
Next, we'll add the lump.
You'll want to fill the lump up to the top of the fire ring.
I'll turn on the guru to get the air circulating.
All systems are a go for ignition.
Houston, it's time to light the candle.
Well once the lump gets going good, I'll soak my wood chips.
Today I'm using hickory and cherry.
You can use wood chunks if you like.
Now it's time to coat your butts with a healthy dose of virgin olive oil.
This adds extra flavor and helps the rub stick to the meat.
Now you don't have to add rub to the fat cap, but I like to.
The main thing is to be sure to add rub anywhere there's meat.
The thicker, the better.
Stick the butts in the fridge for at least 30 minutes.
You can even prepare these the night before if you like.
Then throw your butts in the fridge.
No more than 12 hours please.
Well the fire's ready and it's time to add the wood chips or chunks that you've been
soaking.
Next is the pizza stone or plate center.
We're going in direct heat today.
Add the drip pan.
I like to give the little piggies some libation.
One for them and one for an uncle Phil.
Then another one for them.
One goes the cooking grate and then the butts.
Remember the fat cap stays up.
Now it's time to insert the temperature probes.
Take them into the thickest part of the butt and do not let the probes touch the bone as
this will give you a false temperature reading.
I clip the alligator clip from the pit probe onto the meat probe right here, being sure
it does not come in contact with the meat.
Well now it's time to button up the cooker and don't open it for anything for 10 hours
or Christmas whichever comes first.
I don't even care if your mother-in-law is coming and you need a place to hide, leave
the damn thing shut.
A lot of you have asked about the daisy wheel opening.
Well I barely opened it, maybe an eighth of an inch.
The ox readings tell me the outside air temperature and the temperature of the second butt.
Now it may appear you're going to be done with the cook sooner than you thought.
Making meat plateaus, and that's where the heat from the fire is used to convert the
collagen and the meat to gelatin, but once this happens the temperatures will start rising
again so don't get shook.
The guru senses that we're within 30 degrees of the target temperature and it's starting
to lower the temperature of the pit automatically.
Smart little booger, guess that's why they call it a guru, who knew.
Darkness gives way to a beautiful sunrise.
And even though I've been catching up on my beauty rest, the guru kept watch all night.
Next, I'll wrap the butts in foil and put them in a towel lined cooler for a few hours
to hold them.
Now be sure you don't exceed 3 hours, and 2 would actually be better for health reasons.
And ask why, just do it.
The moment we've been waiting for, look how tender this butt is, why it just slides off
the bone.
Some people pull their pork, I like to chop mine, but what you do with your butt is your
business.
Now buddy, there's some of the best looking butts you'll see this side of Katie's cat
house.
Move on, we don't want to scissor that.
No, just burn it down.
