I got a nice pork butt provided from my favourite butcher (thx).
Due to the weather, it’s windy and cold, I decided to use my trusty Summit Charcoal grill.
The Summit is very well insulated so it was super easy to maintain the temps during the whole 6.5h cook.
I cook my PP always with 110°C (230°F) ambient temperature until the bark has set. After wrapping in foil or butcher paper I raise the temp to 135-140°C (266-284°F).
The outcome is alwas nice and juicy.
This time we made some nice buns (Guga Buns) and a super delicious colslaw as side dish.
Here are some impressions:
