- Feb 14, 2016
- 6
- 10
Ok so I went to Walmart for another shot at smoking a bone on pork butt with my side smoker combo grill (yeah I know but its what I have)
A) As this is my second shot is there a chance Walmart meat is not as good as a butcher they all come from a pig right?
B) I used lump coal about half bag with a few hickory chips. The heat stayed around 240 for about the 5 hours before I had to add more coal. I used a chimney starter which worked but didn't last near as long as pouring in the coals ( should I pull the meat out and re-light more coals as normal cause I would have to use two chimneys to get that amount)?
C) I put on a 8 lb pork butt and a full rack of ribs. No marinade, just took the membrane off the ribs used a little Mustard and Dry rub.
D) used the 3 2 1 method for the ribs ( they never reached temperature but were clearly done cooking WTH. I have a thermoworks type temperature probe and second probe that tells me the smoker temperature and meat temp (pork butt). I put on the meat around 10 am and took off around 2330. The meat temperature for the pork butt never reached above 158 even after I wrapped it in foil and cranked up the heat for a little bit.
Got frustrated and tired and took the meat off threw it in the fridge and baked at 230 for 8 hours today. the Meat reached 198 and I took it out and let it rest It pulled for the most part but the bone didnt fall out as expected.
Does it really take that long?? I went threw an entire bag of lump charcoal, what else can I do?
Your Guidance Please....
A) As this is my second shot is there a chance Walmart meat is not as good as a butcher they all come from a pig right?
B) I used lump coal about half bag with a few hickory chips. The heat stayed around 240 for about the 5 hours before I had to add more coal. I used a chimney starter which worked but didn't last near as long as pouring in the coals ( should I pull the meat out and re-light more coals as normal cause I would have to use two chimneys to get that amount)?
C) I put on a 8 lb pork butt and a full rack of ribs. No marinade, just took the membrane off the ribs used a little Mustard and Dry rub.
D) used the 3 2 1 method for the ribs ( they never reached temperature but were clearly done cooking WTH. I have a thermoworks type temperature probe and second probe that tells me the smoker temperature and meat temp (pork butt). I put on the meat around 10 am and took off around 2330. The meat temperature for the pork butt never reached above 158 even after I wrapped it in foil and cranked up the heat for a little bit.
Got frustrated and tired and took the meat off threw it in the fridge and baked at 230 for 8 hours today. the Meat reached 198 and I took it out and let it rest It pulled for the most part but the bone didnt fall out as expected.
Does it really take that long?? I went threw an entire bag of lump charcoal, what else can I do?
Your Guidance Please....
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