7 Bone Question

Bearcarver · Mar 6, 2016

Boy, That Sure looks Mighty Tasty!!!

Bear

bgosnell151 · Mar 6, 2016

bgosnell151 said:
Wrapped and back in to get to 200-205 IT. It is really moving now that it is wrapped. One probe says 183 and the other says 172. Once one gets to 200, I will rep robe a couple of places to make sure it is accurate.

The higher of the 2 just got to 200 so I reproved it. It dropped down to 190 to match the other one. I put it back in unwrapped to see if I could firm up the bark a little bit. Smells yummy. Going to put some more smoke on it too.

Oh, forgot... Have been using pecan for this smoke.

bgosnell151 · Mar 6, 2016

Strange, the temps in the last couple minutes have dropped continuously. They are down to 183 IT. I know the temp in the smoker dropped to 210 when I re-probed it and unwrapped it, but that seems strange and fairly dramatic.

Bearcarver · Mar 6, 2016

bgosnell151 said:
Strange, the temps in the last couple minutes have dropped continuously. They are down to 183 IT. I know the temp in the smoker dropped to 210 when I re-probed it and unwrapped it, but that seems strange and fairly dramatic.

Maybe you're in a little deeper this time.

Plus being against a bone will give a different reading than not against a bone.

You could turn it up a bit now---You did plenty of low & slow. Won't hurt it now.

Bear

bgosnell151 · Mar 6, 2016

Bearcarver said:
Maybe you're in a little deeper this time.

Plus being against a bone will give a different reading than not against a bone.

You could turn it up a bit now---You did plenty of low & slow. Won't hurt it now.

Bear

I did put it up to 250 now. Figure it can help set the bark a little more. The strange thing about the drop is that both sensors dropped... I only re-probed 1. Seems to be back on the rise now as they are up to 184 IT. Not too worried as I will pull it when they get to 200, wrap them, and put them in the cooler for an hour or so. Really get it to break down to pull it. Made a BBQ sauce to mix in with it when I pull it.

bgosnell151 · Mar 6, 2016

Used Billbos' recipe with a few tweaks.

http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes

Bearcarver · Mar 6, 2016

bgosnell151 said:
I did put it up to 250 now. Figure it can help set the bark a little more. The strange thing about the drop is that both sensors dropped... I only re-probed 1. Seems to be back on the rise now as they are up to 184 IT. Not too worried as I will pull it when they get to 200, wrap them, and put them in the cooler for an hour or so. Really get it to break down to pull it. Made a BBQ sauce to mix in with it when I pull it.

I can't find it anywhere----What temp was your smoker before the drop to 183° IT?

Bear

bgosnell151 · Mar 6, 2016

Bearcarver said:
I can't find it anywhere----What temp was your smoker before the drop to 183° IT?

Bear

Did the smoke at 235*, so I jumped it up by 15*

bgosnell151 · Mar 6, 2016

FYI, it is back up to 194 already.

Bearcarver · Mar 6, 2016

bgosnell151 said:
FYI, it is back up to 194 already.

OK---Great----You'll be pulling it real soon then!!

Enjoy!!

Bear

bgosnell151 · Mar 6, 2016

It is out and into the cooler for it's nap... This guys nap is next...

image.jpg

bgosnell151
Mar 6, 2016

Back on topic, this isn't the best pic of the roast prior to wrapping it up, but it's all I have...

image.jpg

bgosnell151
Mar 6, 2016

bgosnell151 · Mar 6, 2016

Thx for the assistance Bear... Will post pics of the final product later tonight.

bgosnell151 · Mar 6, 2016

Here is the final product... Decided that it was so moist and had such good flavor, not to mix in the bbq sauce... Instead through some wings on the grill and will use the bbq sauce for that.

image.jpg

bgosnell151
Mar 6, 2016

sparktexas · Mar 6, 2016

That drop in internal temp may have been caused by the surface moisture when you unwrapped. Similar to how our bodies sweat to cool down.

bgosnell151 · Mar 6, 2016

SParkTexas said:
That drop in internal temp may have been caused by the surface moisture when you unwrapped. Similar to how our bodies sweat to cool down.

Thanks SPark... Makes sense.

Bearcarver · Mar 7, 2016

Looks Real Tasty, Brad!!

You did a Great Job!!----------

With a good looking helper like that, how can you miss!!

Bear

bgosnell151 · Jun 5, 2016

It's been a couple months since I've done a 7 bone and it is one of the easiest and best tasting smokes I've done... So on this dreary day, I am putting my canopy up over the smoker and doing another one.

Here it is all rubbed up, waiting to go into the smoker.

image.jpg

bgosnell151
Jun 5, 2016

Bearcarver · Jun 5, 2016

bgosnell151 said:
It's been a couple months since I've done a 7 bone and it is one of the easiest and best tasting smokes I've done... So on this dreary day, I am putting my canopy up over the smoker and doing another one.

I'm In-------

Bear

bgosnell151 · Jun 5, 2016

It moved really quickly and got to 200 in less than 4 hours. At that speed I was a little shocked and wasn't completely prepared for it to come out, so I forgot to snap a pic. It will be done napping in a half an hour, at which time I'll pull it. I promise a pic before and after it is pulled.

bgosnell151 · Jun 5, 2016

Here are the pics, as promised. It was a little tough to pull, so I'm assuming I should have kept it in a little longer. It also had a really tough piece of gristle that took up a lot of it.

image.jpg

bgosnell151
Jun 5, 2016

Pulled

image.jpg

bgosnell151
Jun 5, 2016

And the obligatory pic of my helper

image.jpg

bgosnell151
Jun 5, 2016

7 Bone Question

Gone but not forgotten RIP

Smoking Fanatic

Smoking Fanatic

Gone but not forgotten RIP

Smoking Fanatic

Smoking Fanatic

Gone but not forgotten RIP

Smoking Fanatic

Smoking Fanatic

Gone but not forgotten RIP

Smoking Fanatic

Smoking Fanatic

Smoking Fanatic

Newbie

Smoking Fanatic

Gone but not forgotten RIP

Smoking Fanatic

Gone but not forgotten RIP

Smoking Fanatic

Smoking Fanatic

Similar threads

Hot Threads

Featured A couple thick strips please!