Well I got the desire to make some canadian bacon as I have been on a pizza making kick and wanted to make my own again. So I bought a loin and Sam's club had boston butts on sale for 1.68/lb.
Here are some pics from last night.
Yes, that's when I pull them, somewhere in the 145 to 150 area. Then I let them rest on my counter to cool down. When cooled down enough, I put them in the fridge overnight and then the next day vac pack them. It's very tempting but I don't cut into them till the next day. Reinhard
My temp keeps rising...I've never had this issue before -- I can't keep it below 260 now. My meat temp is at 100.
Should I pull it once it gets to 145 and then just use smoke for a couple more hours? I bought a a-maze-n smoke tray the other day I could set them in my weber or gas grill and use that?