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Originally Posted by DivotMaker
By the way, 1st, I recommend the Maverick ET-732. Ol' Faithful around my parts!
As you can see from the pictures I was using two thermometers. Primary one was a Maverick ET 85 and the other is a digital Taylor. As it turns out I think that Taylor was more accurate as it read about 7° higher than the Maverick.
I also have a Mavericks 732 that I left in an RV up north. I bought it to use in a grill but didn't think I'd ever have a smoker in Florida. More about thermometers later.
The bark was great and we did blend it in with the rest of the meat. Overall turned out very good. If I buy The twin pack of butts at Sam's is it okay to freeze one?
Unrelated question: why kosher salt for Briner? I have Briner Junior on order which I hope to use on my next butt.
EDIT; My research says: Many chefs prefer kosher salt (additive-free, coarse-grained)
for cooking and sea salt for table use because they have a softer flavor than table salt.
Read more: http://www.food.com/library/salt-359?oc=linkback
Also what is the method of removing a butt from the smoker after it is finished? I tried lifting mine with two big forks but it fell completely apart. I assume it was overcooked but was still tasty and not overly dry.
Note to Sarge.. Yes it was a long smoke. Up at 2:30 to remove from refrigerator, put in smoker at exactly 3:30 AM. Smoker was set at 225° And I believe that is very accurate as I monitored the box temperature with a long probe digital thermometer inserted into the smoke hole periodically. I did finally adjust the temperature to 250° Shortly after 15 hours. The ET85 read 200° at 16 hours even.. I failed to notice what the Taylor was reading at that time but I am sure that it was at least 205 degrees ITEdited by 1stlink - 12/10/13 at 7:48am