So, I took this week off work and made it a 'staycation' to catch up on things I've been meaning to do around the house, and get lots of barbecuing practice in. I have done lots of smokes already (and thank you all for your opinions and experiences as they help a lot and are a great sounding board for ideas), but this was the first one I documented from beginning to end. I even noted all the temperatures and charted the results. You can clearly see where I plateaued too.
A few things to note:
- Used a picnic as opposed to a butt because I wanted to try out cooking with the skin and having that much fat to baste
- Started cooking skin side down to create bark on the exposed meat, then flipped it halfway through the cook, to baste the meat during the plateau period
- Did not season the skin as I thought that seemed pointless, though I may try scoring it next time and seasoning it
- I cook strictly with hickory chunks. I understand that smoke absorption is done after the first 2 - 3 hours, but I feel it makes a bit of a difference and I like to cook with wood. Call me old fashioned
Enjoy and any other feedback is appreciated.
http://picasaweb.google.com/christopher ... 0080805BBQ