Originally Posted by GaryHibbert
Of course you need to post (with qview)--that's how we survive between smokes. LOL
Heh. Well, if I must. ;)
It was my first long smoke. A 6.5 lb and a 9.7 lb. Mustard base and a rub from a specialty store I like to support.
Started popped them both in at 5 PM on Friday night. Apple and hickory for 6 hours. Struggled with temp due to so much cold meat, but averaged out about 225.
Checked them at 11:00 pm (time for bed). Put the probes in, and little guy was 160, big guy 153. Safe now, so turned it down to 200 (Maverick temp. MES said 230) so that I could get some shut eye. Bark was much nicer on the upper one, but I needed the pan to catch the juices, and my smoker is too small for any other arrangement.
Little Butt hit 205 degrees at about 09:00 the next morning (16 hours). I upped the temp back up to (Maverick) 235 at 07:30 now that I could watch it. Pulled it, quadruple wrapped in foil (hate leaks) and put in a cooler to wait for his big brother.) Big guy came off at 2:00 PM (21 hours), and joined the other guy in the cooler.
Let them rest another hour and then pulled in my new giant bowl from Costco. Bones came out clean, a little tug on the big guy, but still clean. Meat was so moist and tender, but a little plain for me. So I used a version of Jeff's finishing sauce (modified for ingredients on hand) and sprinkled generously with the Rub. Then it was perfect. Smoke amount was just right too.
Sorry, no plate view. I would have had to start slapping hands as people grabbed it up and wolfed it down.