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- 499
- Grill(s) owned
- RT-1070
Gonna low/slo a 8.5lb butt over night, but want to make less mess. I will place it on a grate, that is sitting on a deep pan with some water and Apple vinegar in it. It will provide moisture, as well as catch all the grease and drippings. After the cook, will remove the fat and use the drippings to make a sauce for the pulled pork . Meanwhile my 590 will be much easier to clean since the drip tray and bucket will be spared. Have not used this setup before. Does it make any difference in time, quality of the finished butt? Won't have to get up in the night to shprits the meat. Plan to put it on at 10:00PM at 225* and do the whole thing without foil or butcher paper. Would expect it to be in the stall by 10AM in the morning. Can always wrap if it is slow. Expect to be at 200* internal by 2PM tomorrow. Will pull and put in closed oven with towels for a couple of hours after removal.
Any yays or nays or other suggestions?
Any yays or nays or other suggestions?