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what temp

post #1 of 11
Thread Starter 

should i pull the boston butt (5.7lbs, been on since noon today) and wrap it in foil than place it in a cooler??

 

its currrently at 137degrees.

 

thank you

post #2 of 11

I take mine to 165 then foil it and go to 200-205 and put in the cooler for at least an hour most of the time 2-3 hours

post #3 of 11
Take that bad boy to 165 then foil & take him back to about 195 to 200. Let it cool wrap in some towels in a cooler for a few hours, pull & enjoy!! If you haven't tried soflaquers finishing suace I highly recommend it in the wiki! Then don't forget the qview
post #4 of 11
Thread Starter 

once it hits 165 than i wrap it, i can put it in the oven for the rest right??

post #5 of 11
Quote:
Originally Posted by leggomieggo10 View Post

once it hits 165 than i wrap it, i can put it in the oven for the rest right??


Yes you can

If you want to slice it take it to a temp of 190º
 

post #6 of 11
Thread Starter 

its gonna be pulled, what temp should i set the over at??

post #7 of 11

It looks like its been in the smoker for 5.5 hours and hasn't made it to 140 yet.

You are cutting it kinda close to the danger zone.

I put one in at 8am and it got foiled at 165 at noon'

Came out at 205 at 5pm.

What temp you running it at?

post #8 of 11
Thread Starter 

yea its at 140 now. i have the brinkman smoke and grill smoker. i can never keep the damn thing at a constant temp, its always low an than ideal than low,etc.

 

im pretty sure i wont be eating dinner till around 9pm. damnit

post #9 of 11

Is your smoker electric, charcoal, etc?

post #10 of 11

Good chance that your temp gauge is inacurite. I would spend some money and get a digital temp gauge. Wal-mart carries a fair one. Around $15.00



Quote:
Originally Posted by leggomieggo10 View Post

yea its at 140 now. i have the brinkman smoke and grill smoker. i can never keep the damn thing at a constant temp, its always low an than ideal than low,etc.

 

im pretty sure i wont be eating dinner till around 9pm. damnit


 

post #11 of 11

icon_cool.gif

Ok everything will be allright. I would put the whole thing into the oven and next time you will know more of what to do. You might want to check into the E-course and that should give you a good amount of basics and fire control too. You might want to run a test fire a time or two just to get the hang of it. But we all were in your boat and new to this whole thing too. I might eseem hard right now but once you lean a few things that no one can tell you how to then you will be cranking out dinners like a pro.

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