OK, I went to the store to look for something to smoke - ANYTHING !
I came across this piece of meat with 2 $4 off coupons - total is $8 so you don't need the calculator. So that brought it down to $14 for a 3.5 # of mystery meat.
This will end up in sandwiches and in the red beans and rice for lunch for the week!
I marinated it all night in a :steakhouse marinade". I added some garlic to it and let it sit all night while turning it everytime I got a beer watching football imarinated it in a bag. I placed it in here so I could save some of the sauce.
I put the meat on the top grate in the smoker. I put the dish below it to catch juices. When I wrap the meat I will use the drippings to put in the foil and then wrap it up to simmer in its own juices.
So - update - the heats are like this......and yes - I took out of fridge one hr before putting it on --- These are IT temps - 2 TC's in the meat - both within 1 degree
after 1 hr - 75
2 hrs - 95
3 hrs - 105
4 hrs 115
4 hrs - heat changed to 225 on smoker.
5 hrs - 125
turned heat to 225 at 4.5 hr mark......smoke going strong !! LOVE the AMPNS !!
6 hrs - transferred to COMPLETELY double wrapped in foil - put the drippings in there - IT - 135
heat upped to 235.....just a guess. In hindsight with this strategy - 8hr cook time - low and slow should be low and slow.....but I have had times where HIGH heat (250+) and lower cooking times produced juicier meats. THIS is what I am trying to learn. (Yes - I am an Engineer and documenting this is impulsive)
Edited by tjdcorona - 10/2/16 at 5:25pm