I am smoking 2 pork shoulders for pulled pork and between a late start and its 20 degrees out and very windy, I am thank full I did not plan on being done until the small hours of the morning. however I have hit the stall and now have them in foil pans sealed with foil until they reach 185 then on to rest. The question I have is why not throw the pans into the oven at 225 instead of going in and out with a storm coming in. Would still be using the temp probes as normal and not going to get any more smoke since they are foiled over, any input would be appreciated.
On the bright side the cold weather will make Thursdays planned cheese smoke much easier. I really cannot wait till tax checks to start the mods and get a AMZN (think that's right) set up for the masterbuilt electric smoker that will make cheese a walk in the park.
On the bright side the cold weather will make Thursdays planned cheese smoke much easier. I really cannot wait till tax checks to start the mods and get a AMZN (think that's right) set up for the masterbuilt electric smoker that will make cheese a walk in the park.
