3175375
Well-Known Member
planning on slow cooking a pork butt tomorrow. Planning on setting the Primo to 225 degrees before Church at 10AM. Should be ready by 6 or 7 PM
-
Hello there guest and Welcome to The #1 Classic Mustang forum!
To gain full access you must Register. Registration is free and it takes only a few moments to complete.
Already a member? Login here then!
Pork butt
- Thread starter 3175375
- Start date
Grabber70Mach
Well-Known Member
Sounds like it's going to be a delicious Christmas meal at your house.
3175375
Well-Known Member
it was awesome. Sorry no evidence..... It was easily pulled... with a little Sweet Baby Ray's BBQ sauce and it disappeared.
Grabber70Mach
Well-Known Member
Cheese last weekend on the Primo.
The finished product.
The finished product.
guruatbol
Always on vacation!
I did as I ago, Jarlsberg, mozzarella, pepper jack, sharp white Cheddar, Munster and Gouda.
I used peach and apple. I did some using pistachio shells.
Yum! I age mine as long as I can. 45 days minimum. Sent some to my WE.
Sent from my XT1030 using Tapatalk
I used peach and apple. I did some using pistachio shells.
Yum! I age mine as long as I can. 45 days minimum. Sent some to my WE.
Sent from my XT1030 using Tapatalk
Grabber70Mach
Well-Known Member
I used alder on this batch. I have some oak, hickory, pitmasters choice, pecan, grapevine and wine barrel to try out in the future.
Yours sounds good, might have to give peach and pistachio a try.
Yours sounds good, might have to give peach and pistachio a try.