This was only my second attempt with the anova.. so I just guessed. I covered it in yellow mustard then a thick coat of emeril’s rib rub, then put it on a hot Weber grill and charred it a little,moved it off to the side of the coals for 2 hours of smoke at an average temp of 150.
Then I did 40 hours at 155 with the anova . I don’t know if that long of cook time is necessary but it turned out excellent.. I can’t believe I cooked it.
I read that 145 is the temp for steak like firmness, 165 for pulled so I just went in between at 155. Not traditional butt, but I’ll be doing it the same way again.
