Thanks Bear, it probably was closer to 250 all morning but I took an average. It is not moving up much little by little now 161 currrently and not climbing to fast. Grill temp is now 260/270ish I want the temp to raise. This meat is being a Bear LOL
My first q-view
- Thread starter whitepony99
- Start date
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Like forluvofsmoke & I said, you are in good shape safety-wise due to not injecting or probing early.
Now just keep it between 230˚ and 250˚, sit down, have a beer, and relax.
At 165˚internal, if you foil, it should start rising a lot faster.
Bear
Now just keep it between 230˚ and 250˚, sit down, have a beer, and relax.
At 165˚internal, if you foil, it should start rising a lot faster.
Bear
I firmly believe that I did not have the thermo installed right, this has been the best smoke that i have had yet as far as smoker temp goes. It is discouraging that the meat is not cooperating. I just do not want my family to get sick and the fact that I was below 135 when I hit 4 hours worried me. I will get more pics up soon.
Like we said, if you were at 225˚ for the amount of time you said, there is no safety problem.
I understand your worries, but you can check with anybody on this forum as to who (Bear) is the first to say you could be in trouble, and this time I say you're OK, as long as everything you told us was fact.
And quit with the pics---Quit opening that lid!
Relax---Have another cold one!
I understand your worries, but you can check with anybody on this forum as to who (Bear) is the first to say you could be in trouble, and this time I say you're OK, as long as everything you told us was fact.
And quit with the pics---Quit opening that lid!
Relax---Have another cold one!
I have since removed the prob as it was pissing me off with the up and down chit!!!!!! LOL.........
I will check it at 4 pm again with the manual probe.
I was watching that damn thing and it was causing me to look at the meat too much
I will check it at 4 pm again with the manual probe.
I was watching that damn thing and it was causing me to look at the meat too much
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I figured that was your problem.
Don't know what you have.
Would recommend a Maverick Redi-Check (73 ?).
If you're around 165˚ at 4PM, I would foil it & put some juice in with it.
Then put it back in at the same temp (230˚ to 250˚ MAX).
Then don't even open the door for another 1 hour & 15 minutes.
Then check it.
React accordingly (you might be almost done then).
I gotta git for awhile.
Later,
Bear
Stop opening the lid.... Butts like to have their privacy! Looking good so far... Again, stop opening the lid..
I just saw that there's 3 pages to this post.. whoops
Quit opening the lid anyway... That was one of the hardest lessons for me to learn.
I just saw that there's 3 pages to this post.. whoops
Quit opening the lid anyway... That was one of the hardest lessons for me to learn.
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You'll get the hang of it. Gotta just let the meat do it's thing. That's why we call it low and slow.
And the Final Product!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thus ends my first q-view
Thanks for looking'
and thanks for the help
Thus ends my first q-view
Thanks for looking'
and thanks for the help
wntrlnd
Meat Mopper
very enjoyable Q view! and your final product looks great!
that's one beautiful pile of meat, my friend!
nicely done!
that's one beautiful pile of meat, my friend!
nicely done!
- Aug 27, 2008
- 5,170
- 409
Just got back home from work and I had to check on the outcome...
Ya done great!!!
The thing about smoking meats that most folks don't realize is, when you get a fire lit and things are going the right direction, drop a chunk of meat on the grate and the simpler you keep your process the more easily things will come out in the end. Injections just complicate things, IMO, as the temp/time rules change and become more difficult to achieve...I like simple.
Even the simplest of dry rubs will help you to create a masterpiece. It's all about letting things ride out slow and easy, a few light wisps of smoke from the vent on occassion, keep the temps within an acceptable range (which is actually a pretty broad range), and, when it's done, it's done...no pressure, no worries. And, as was mentioned above, keep the lid on and let the smoker work it's magic...open lids loose heat and create added cooking time. Just trust your temp probes and let it all come together.
When I start prepping for a smoke, it's time to relax, slow down and enjoy life for the what it is...free and easy. Things could could be alot worse, or faster paced, but when the thin blue smoke starts, little else matters to me.
Keep on smokin'!
Eric
Ya done great!!!
The thing about smoking meats that most folks don't realize is, when you get a fire lit and things are going the right direction, drop a chunk of meat on the grate and the simpler you keep your process the more easily things will come out in the end. Injections just complicate things, IMO, as the temp/time rules change and become more difficult to achieve...I like simple.
Even the simplest of dry rubs will help you to create a masterpiece. It's all about letting things ride out slow and easy, a few light wisps of smoke from the vent on occassion, keep the temps within an acceptable range (which is actually a pretty broad range), and, when it's done, it's done...no pressure, no worries. And, as was mentioned above, keep the lid on and let the smoker work it's magic...open lids loose heat and create added cooking time. Just trust your temp probes and let it all come together.
When I start prepping for a smoke, it's time to relax, slow down and enjoy life for the what it is...free and easy. Things could could be alot worse, or faster paced, but when the thin blue smoke starts, little else matters to me.
Keep on smokin'!
Eric
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