Cooking With Fire

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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…

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And I'm Spent, gonna go get the meat sweats now. (lemmy.world)

submitted 5 months ago by [email protected] to c/[email protected]

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[–] [email protected] 8 points 5 months ago (1 children)

I was trying to show you my butt earlier, let’s see if it works now:

[–] [email protected] 7 points 5 months ago (1 children)

Its a lovely butt. You should be proud

[–] [email protected] 3 points 5 months ago (1 children)

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.

[–] [email protected] 2 points 5 months ago (2 children)

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.

[–] [email protected] 3 points 5 months ago

Yep, I’ve had 18+ hour cook times with larger butts.

[–] [email protected] 2 points 5 months ago* (last edited 5 months ago)

these bigger butts

Yes.