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Discussion in 'Pork' started by stellar14, Aug 23, 2014.
Put this 8 pounder on at 6 this morning, 3 hours in I'm at like 145, hope it's tasty
What kind of smoker? What kind of wood? What kind of rub? Did you brine? What temp? Are you going to foil? What IT are you going for?
Hey.. Char broil vertical charcoal smoker, apple wood, no brine, rub is a concoction I usually use on ribs, smokers at about 225 now, meats at 153, going for around 200, planning on not foiling as that seems to be the consensus
Looks good sounds like your game plan is on target.
Since you are obviously going for bark, you may want to read my thread in "Pork" about the "Cult of the Bark".
Thanks guys.. I'll check it out grillmonkey
Sounds like a good plan. I've done a few and not foiled, however I will be doing one next weekend and think I may foil just to see if there is a difference in taste and moisture.
Yea man, first time so I'll just use this and the next couple as a baseline I guess
What temp does the stall usually start? I'm already at 178 4 hours in
I had one stall at 175 for 3 hours a few weeks ago. My last one was at 168-169 for only about 2 1/2 hours.
Hmmmm alright, guess we'll be eating sooner than I thought
Sounds like you may be running hotter than you think. Keep a close eye on the meats internal temp and start probing for tenderness when it gets in the 195 range. If it's done early just wrap it in foil, then a clean towel and put it in an empty cooler to rest. It'll stay hot for hours and will benefit from the rest period.
Well looks like I made a total rookie mistake, think I had the probe too close to the bone, luckily I stuck an instant read in another spot then moved the probe.. Looks like I'm stuck at 185 in the middle doh!
I think this is going to turn out a lot better than you think!
Ha, I hope so man, wife's waiting on it
Sounds like ya have things going your way now, butts are pretty forgiving.... Be lookin forward to how it turned out for ya ! I'am betting it'll be great !
Well took it off after 8 hours and wrapped it up to rest for a couple hours, it got to 203 in the center, will post again when I pull it later
just pulled.. Pretty tasty!
Ha, I know, thanks.. Got the smoking bug now for sure