- 4 Posts. Joined 5/2016
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Welcome to the forum Mike!
Glad to have you aboard.
Sounds like your butt was under cooked. We usually figure 2 hours per pound at 225. But always go by meat temp.
Next time let it go until 205 or until a probe goes in with little to no resistance.
Check it in several places and make sure it's done everywhere.
The bone should just slide out clean.
Welcome Mike! I too am an FNG and you hit it on the head, this whole thing is a learning experience. You will find a wealth of knowledge from the fine folks here on SMF. Everyone is amazing and very helpful.
Thank you for your service Brother in Blue, stay safe out there.
I don't think the type of charcoal made a difference. It is hard to maintain a steady temp on an inexpensive smoker like yours.
That's because the metal is so thin. I think you did a great job of controlling the temps. Next time I would leave the water bowl in but leave it dry. This will let the temps get a little higher without using so much fuel. You can also put sand in the water bowl & it will act like a heat sink & help keep the temps more stable.