First Smoke!
- Thread starter jdobson280
- Start date
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padronman
Master of the Pit
Thanks for the kind words. I am getting a lot of ash in my fire box making it hard to keep my fire going. Any advice? Also, I dosed off and my internal temp dropped below 140...is it OK as long as I get back over 140?
grillmonkey
Smoking Fanatic
Rake out the ash into a baking pan or something and add more coals to get the temp up. The meats ok. That's the hard way.
Me? I'd wrap it in foil, pop it in the oven @ 300 degrees and cook to an IT of 205, rest it for 2 hours and pull it.
If you have to finish it on the smoker, you could put it in foil, in the oven, while you clean out your smoker and get it back up to temp.
Me? I'd wrap it in foil, pop it in the oven @ 300 degrees and cook to an IT of 205, rest it for 2 hours and pull it.
If you have to finish it on the smoker, you could put it in foil, in the oven, while you clean out your smoker and get it back up to temp.
Thanks! I raked out the ash and raised the grate the coals were sitting on. This got my temp up to the highest it had been. Sitting at 150 IT now. Glad to know I didn't make a terrible mistake.
Been sitting at 165 for about an hour now. I'm guessing this may be the stall I keep hearing about. Still got 10 hrs till dinner so just gonna maintain.
philh
Meat Mopper
You're right. You are in the stall. Keep your temp in the smoker up & you'll be fine.
It can stay at that internal temp for a long time or it may creep up very slowly. You will know it when you leave the stall..
Phil
P.S. It is looking great so far..
It can stay at that internal temp for a long time or it may creep up very slowly. You will know it when you leave the stall..
Phil
P.S. It is looking great so far..
padronman
Master of the Pit
padronman
Master of the Pit
Looking good. Only about 25 more degrees
So you know how the last minute in Basketball can be 30 minutes? That's what that last 25F is going to feel like. You are doing GREAT
Scott
Scott
padronman
Master of the Pit
brooksy
Master of the Pit
That butt is looking mighty fine!! Good decision not to foil. Just keep doing what your doing and you'll be a super star at dinner when they put a bite of some real pulled pork in their mouths they'll wonder what that crap they've been eating at BBQ joints is!
So can anyone provide so tips on pulling? I have bear claws. Do I just pull the bone out and start shredding? What should I pull out vs leave in?
padronman
Master of the Pit
Pull bone out.....start shredding. You will know (when you get into it) what to discard.....there are some fatty stringy things that you will throw away. Again instinct will kick in and you will be like "oh I'm not keeping that crap"
Also some make their pull very fine and others (like me) like to have some substance to the pull......bigger chunks.
Scott
Also some make their pull very fine and others (like me) like to have some substance to the pull......bigger chunks.
Scott
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