fathers day butt w/7.5hr q-view in foil now
- Thread starter axpilot
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Well, a little crooked
Good luck. Oh, if that is a drip pan or water pan below, you should foil it. It will make clean up much easier later.
Good luck. Oh, if that is a drip pan or water pan below, you should foil it. It will make clean up much easier later.
Last edited:
Just kick back a few cold ones and when it is done it is done (just joking).
I am not a foiler butt if this helps, I just took off 8 butts a few hours ago w/no foil 8-9lb average 16 hours for the smoke.
On the bottom grate of a WSM, 19 hours for 5 butts no foil.
I am stealing this quote from Richose1 "It's all good my friend!!!"
John
I am not a foiler butt if this helps, I just took off 8 butts a few hours ago w/no foil 8-9lb average 16 hours for the smoke.
On the bottom grate of a WSM, 19 hours for 5 butts no foil.
I am stealing this quote from Richose1 "It's all good my friend!!!"
John
Hey Jake!
I foil at 165° or so and then into the oven @ 300°, until it hits 200°.
Then wrap in towels to "Rest" a little in a cooler. This gives the meat a chance to soak up the juice.
It's cheating, but Oh Well!
Wrap youe water pan and drip pan in foil for easier clean up. I collect the drippings after the smoke and use them in my finishing sauce.
I don't use water in the pan, but if I need extra moisture, I inject the meat with apple juice
Todd
I foil at 165° or so and then into the oven @ 300°, until it hits 200°.
Then wrap in towels to "Rest" a little in a cooler. This gives the meat a chance to soak up the juice.
It's cheating, but Oh Well!
Wrap youe water pan and drip pan in foil for easier clean up. I collect the drippings after the smoke and use them in my finishing sauce.
I don't use water in the pan, but if I need extra moisture, I inject the meat with apple juice
Todd
Going good Jake!
Can't wait to see the pulled Pork Pics!
That AMNPS is really something, isn't it ?!?!?!
On a side note: I noticed you were at 132˚ IT at 3.5 hours. That's not too far from getting caught in the Danger zone too long.
I always recommend, "If you don't inject your whole meat, like Butts, Briskets, and Chuckies, don't insert your temp probe in the meat until the meat has been in the smoker for 3 or 4 hours".
Then you don't have to worry about the rule that says, "you should get from 40˚ to 140˚ in no longer than 4 hours" in order for the meat to be safe to eat.
Don't forget the final Qview!!
Any chance of any larger pics?
Thanks,
Bear
Can't wait to see the pulled Pork Pics!
That AMNPS is really something, isn't it ?!?!?!
On a side note: I noticed you were at 132˚ IT at 3.5 hours. That's not too far from getting caught in the Danger zone too long.
I always recommend, "If you don't inject your whole meat, like Butts, Briskets, and Chuckies, don't insert your temp probe in the meat until the meat has been in the smoker for 3 or 4 hours".
Then you don't have to worry about the rule that says, "you should get from 40˚ to 140˚ in no longer than 4 hours" in order for the meat to be safe to eat.
Don't forget the final Qview!!
Any chance of any larger pics?
Thanks,
Bear
Here is all that is left over from the butt. I know its not what you want to see, but i was worried about eating not taking pictures. I LOVE the amnps, it is great.
Bear, These pics are from my phone, not sure how big they are on your end, but on my end they are about 4x4 or so. I will work on that next time.
Jake
Bear, These pics are from my phone, not sure how big they are on your end, but on my end they are about 4x4 or so. I will work on that next time.
Jake
tyotrain
Master of the Pit
Thanks Jake,
Here they are 2 1/4" high X 3" wide.
And when I click on them, they don't get any bigger.
They are perfectly clear!!
Bear
You can also just raise the smoker temp up also. My 6 1/2 lb butt in 7 1/2 hours proved it.
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