Pulled Pork...My 1st attempt
- Thread starter jack07
- Start date
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smokinhusker
Legendary Pitmaster
smokinhusker
Legendary Pitmaster
Sounds like you have hit the stall. Patience is a virtue if you have hit it. You can ride it out or you can foil now and kick start it. I don't foil pork butt anymore, I just ride it out.
bigwayne
Smoke Blower
Once you foil it, the smoke can't get to the meat, so it would be pointless.Most smoke effect will come int the 1st couple hours.
smokinhusker
Legendary Pitmaster
I don't foil anymore but when I did and any other meats (ribs) I foil, I don't add any more smoke. It can't penetrate the foil. You can also finish in the oven at this point too.
smokinhusker
Legendary Pitmaster
When I tested the temps between the built in MB meat probe and my digital probe yesterday they were within a couple degrees difference. In my 4lb butt that I have on right now...the MB meat probe is showing 170 and my digital probe is showing 162. I foiled the butt and now the the MB probe is showing 176 and my digital is 162. I did test my digital yesterday with boiling water. All day today there was only a couple degrees difference between the probes, until now.
Any ideas what is causing the bigger separation now? Which reading should I use?
Any ideas what is causing the bigger separation now? Which reading should I use?
How far apart are your two probes when testing? I assume your testing very close together. Double check all of your connections and make sure you are reading the temp at the same depth in the same part of the meat, and do not get close to a bone. If that doesn't put you in your 2 or 3 degree difference, then bring the just boiled water to the cooker to test the built in therm. Still double check your digital one in the boiling water just to give you a better piece of mind and you know that one is right.
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