get yourself a thermo pen, some type of thermometer to register internal temps of your meats. this is the key to successful smokes. pork butt i did a 10 hour cook @225 degrees until the butt reached 205 degrees . no pulling !
Recent Images In This Thread
Related Forum Threads
- Noob question on chunks vs. larger pieces of wood for Char-Griller SFB Last post on 11/26/11 at 2:55pm in Woods for Smoking
- Apple chips vs Apple chunks Last post on 10/16/10 at 11:14am in General Discussion
- Pork Shoulder on Weber kettle Last post on 9/19/10 at 12:40pm in Pork
- How much and what kind of wood chunks....... Last post on 8/6/10 at 5:46pm in Pork
- Smoking Spare Ribs Last post on 6/13/10 at 6:19pm in Pork
Hawg Heaven Rub
Last edited: 9/28/11
- Cherry & Balsamic Wet Rubbed Pork RibsLast edited: 8/26/11
- Here Piggy Piggy BrineLast edited: 6/11/12
- Cherry Dry Rub Recipe And ProcessLast edited: 9/22/12
- My Copy Cat Of Zatarains SeasoningLast edited: 4/27/11
Have owned this smoker for 2 weeks now. Smoked on it 5 times and every time everything on it turned out great. I have had experience smoking on some like it. So no learning curve at all for it....
This is actually a review for Traegers customer service. I don't own a Traeger, but I borrowed and damaged one. I have a Yoder 640. I had loaded 70lbs of pork into it, and went to bed. In the...
This is a good smoker for the beginner who does not want to get to involved with staying up all night monitoring temp/coals. Just fill the hopper and set the temp, when it is warmed up toss in your...
Overall I am very pleased with my Smoke Hollow smoker. IT is a great unit for me, I bought at Sams for less than 400 after taxes. The entire unit itself comes in at over 76 inches in total length...
I've only had the Masterbuilt dual-fuel propane for a month now but have used it 10 times for everything from salmon to pulled pork. I had been thinking about getting a real smoker for a while now...
Basic Pulled Pork Smoke - Page 25post #481 of 6544/10/14 at 4:33am
SmokingMeatForums.com Top Pickspost #482 of 6545/16/14 at 2:37pmpost #483 of 6545/16/14 at 2:37pmpost #484 of 6545/24/14 at 3:49pmI have 11 hrs in on my offset smoker. I was having issues maintaining 200 degrees even with stoking every hr. I just wrapped it in foil at 140 degrees to finish in the oven. Last time around I believe I was stuck at 140 for the pork butt. I understand the plateau and that I don't have an issue with but it's hard to maintain a steady temp on my smoker. It looks like I could use some rope to help hold in some escaping smoke and I'm upgrading to a bigger charcoal basket some I'm hoping that was the issue. Last time around it was 12 hrs start to finish using this thread and it was so worth it! Thanks for the originator of the thread and all the continued tips! At least I got to try out my new wireless Mavericks today!post #485 of 6545/25/14 at 6:36ampost #486 of 6545/25/14 at 6:38ampost #487 of 6545/25/14 at 11:26ampost #488 of 6545/26/14 at 6:38am
Hey guys new to the forum. In the past I've always depended on time when smoking and I never checked the temp until it had been on the smoker for about 10 hours. I'm using the technique outlined in the original post on this thread and my 5 1/2lb butt is already up to 165 after only a little over 3 hours. That seems really early to me to wrap it and stop the smoke. I'm using a char griller barrel type with a side box. The temp has been between 260-225 the whole time. I'm also going to throw some baby backs on a little later. Is it too early to wrap it already?post #489 of 6545/26/14 at 6:57amQuote:Originally Posted by mudslinger1
Hey guys new to the forum. In the past I've always depended on time when smoking and I never checked the temp until it had been on the smoker for about 10 hours. I'm using the technique outlined in the original post on this thread and my 5 1/2lb butt is already up to 165 after only a little over 3 hours. That seems really early to me to wrap it and stop the smoke. I'm using a char griller barrel type with a side box. The temp has been between 260-225 the whole time. I'm also going to throw some baby backs on a little later. Is it too early to wrap it already?
There is no reason to wrap unless you need to push through the stall. If you are happy with the look and like Bark...Let it ride...JJpost #490 of 6545/26/14 at 6:58am
I have had one do that before. I bet it will stall at some point and even out to the timeline you are used to. You can wrap in foil now or let it go some more. Is it boneless?post #491 of 6545/26/14 at 6:59amQuote:
Foiling Juice...JJpost #492 of 6545/26/14 at 7:20ampost #493 of 6545/26/14 at 7:50ampost #494 of 6545/26/14 at 8:15am
It's only going to take smoke for about three hours. If you leave it unwrapped, it will just dry out in my opinion. I wrap at 165 and cook to about 205. Too much smoke is more of a hazard than too little I think.post #495 of 6545/26/14 at 2:13pm
I wound up wrapping it around 190, I kept it moist with a 50/50 mix of apple cider vinegar and water sprayed every hour, left it on until the temp was 205 for around 30 mins then wrapped it in towels and let it rest for 2 hours. It was so tender it just fell apart, and tastes awesome.post #496 of 6545/26/14 at 2:25pmQuote:
Sorry but that's not true - meat will continue to take on smoke as long as it is in smoke Here is a good thread for you to read http://www.smokingmeatforums.com/t/139995/it-wont-take-no-more-smoke-after-4-hours-horse-hockeypost #497 of 6545/26/14 at 2:39pmpost #498 of 6545/27/14 at 3:57pm
Followed this thread again and other then it taking 16 hrs start to finish it was fantastic! The new Mavericks worked great as well! I just have to work on controlling my heat as I wasn't able to keep it at a steady 200-225. I already have a larger basket for coals and I might have to do some sealing and baffle work. I had a loaf pan filled with water covering the firebox hole. I'm thinking I wasn't getting good flow. At the 11 hr mark I was at 140 degrees.post #499 of 6545/27/14 at 5:01pmpost #500 of 6545/27/14 at 5:10pmQuote:
Good tip thanks! I have also thought about a combo baffle/water pan. Any experience with those anyone?
- Basic Pulled Pork Smoke
SmokingMeatForums.com Top Picks
- Cherry & Balsamic Wet Rubbed Pork Ribs
- › Smoking a Turkey Today 2 minutes ago
- › Vents open or closed? 14 minutes ago
- › Trying my smoking wits on St. Louis Spareribs. 19 minutes ago
- › Ultimate trailer build 19 minutes ago
- › Garlic Shrimp & Cheese Grits 26 minutes ago
- › Smoking Chicken Wings 32 minutes ago
- › Garlic SS Sticks 33 minutes ago
- › Fastest smoke I have ever done. 33 minutes ago
- › LOBSTER AU GRATIN for dinner, last night & tonight 45 minutes ago
- › Home made smoker for brother in law 56 minutes ago
- › Smokin-it model 3 by smokin-pete
- › Traeger Texas Pellet Grill by montanashawn
- › Camp Chef Camp Chef Pellet Grill & Smoker Deluxe by CHRISTOPH
- › Outdoor Leisure Products (OLP) Smoke Hollow 47180T 4-in-1 by PhillipLeondria
- › Masterbuilt Dual-fuel Pro by StillAqua
- › Smoke Hollow 44241G2 44-Inch Vertical LP Gas Smoker by kentluman
- › Weber 731001 Smokey Mountain Cooker 22.5-Inch Smoker by jjcreole
- › A-MAZE-N-SMOKER by tjdcorona
- › Weber 711001 Smokey Mountain Cooker Smoker, 14.5-Inch by Cornman
- › Weston Pro Series #22 Food Grinder 1HP by TripleQ