this post was submitted on 16 Jun 2024
56 points (86.8% liked)
Cooking With Fire
481 readers
1 users here now
A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…
founded 1 year ago
MODERATORS
Tasty!
Hi Spent, I'm Dad.
I was trying to show you my butt earlier, let’s see if it works now:
Its a lovely butt. You should be proud
Thanks. It turned out pretty good, but I think I should’ve let it go a bit longer, the meat didn’t pull super easily.
Yeah, these bigger butts take as long or longer than a big brisket. Mine could have gone on an hour or so earlier too but I just sliced it up and used the more tender stuff for pulled pork and saved the still tender but not pullable stuff like ternderloin medallions. It still ate just as good.
Yep, I’ve had 18+ hour cook times with larger butts.
these bigger butts
Yes.
Do you score it to get that pattern?
Yep, just through the fat cap. Bonus points, it crisps up and basically pops off for some kickass burnt-end style crunchies. They were probably my favorite part.
That sounds amazing!
Nice! Someone's earned a beer. Or 7.