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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
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.
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!
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 !