1. Should I reload the pellets on the AMNTS if I run out in the estimated 4 hours?
2. Being that I do want to have this for dinner, should I up the temp to 250/275?
Starting Off Pics...
Thanks! The paprika really makes that look bright red.
Most posts I have read indicate I only need smoke through half of the smoke. Do you guys think that should be the goal or should I refill my AMNTS once it runs out? I am using Hickory too. Thanks for the assistance.
I have been reading and I do not think I will foil this time. I am a little worried about drying out the meat, but trial and error is in play here.
It looks really good in there. I think I have about half of my AMNTS pellets left. The temps started to rise of 250, so I just made the adjustment down. I gotta leave for a bit, so I am hoping no flare ups.
I smoke the whole time the meat is in. Some will tell you meat doesn't take smoke after 4 hours but I do not believe that one bit.
what was your internal temp at 4 hours?
I started at 5:30am in is now 11:30am. 6 hours in I am at 153. I think at 4 hours I was around 130. Does that sound accurate or at least where it should be?
I am still maintaining around 230 - 250 temps. I think it smells great, but the wife thinks the house smells like a campfire.
BTW the AMNTS is still producing smoke; Pretty happy with that.
Getting close. Been going for 9.5 hrs. Starting to wonder if we are going to make 190/195 with any time to rest it. We are at 171 on the Maverick. Took the opportunity to relight the AMNTS, but thinking I should foil right now. I was not planning of foiling after a fierce debate with myself. Still not sure won that argument yet. I have the smoker slightly higher right now I think because the water evaporated all the way. Only used water for a bit of the smoke, 2 hrs. Just didn't want to get dry. So, just trying to be brave here and go for the whole smoke and crossing fingers that it turns out good.
There is usually enough fat/marbling in a pork butt to keep it from drying out, unless you REALLY overcook it. Looks like your drip pan is collecting some nice drippings. Be sure to add some of that back after you pull it. If there's enough, I would add a little back in as you foil for the rest & then add some more back in after you actually pull the butt apart. You could also freeze some in ice cube trays if you have enough & have it on hand to add to other dishes you might make in the house for that nice, smoky flavor. If you can separate the fat from the drippings, then you can keep that in the refrigerator & use it like lard or bacon grease for cooking & such. I didn't wrap the one I recently did, as it powered through the stall in about an hour & a half. If I would have been stuck for more than a couple of hours though, I would have wrapped. I really like the bark you get from not wrapping & I don't think it would have been much juicier with the foil, either.
Again, Thanks for everything here. We made it to 190 on the maverick. I am gonna give it a few more minutes and pull it for a good rest. I will post picks after that here in a bit. The paitence and anticipation have to be the worst part about smoking, however, eating it (I hope) will make up for it. Talk to you guys soon.