Recent content by CindyCRNA
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C
Overnight Buttss
Look at that mac and cheese with a panko crust. The GF can cook! -
C
I am going to sous vide then smoke a butt
I have an oven temp thermometer and I will check the temp the next time I use it. -
C
What did I do wrong?
So I am new to smoking so n=1 but mine stalled at 192 so wrapped, I put it in a 375 degree oven to finish to an IT of 205, then wrapped in towels and put it a cooler to sit for an hour. Not having a good feel I went by IT. -
C
I am going to sous vide then smoke a butt
Smoker is a Cookshack. IT temp of the meat was checked by 2 independent testers that were 1 degree apart. I cooked it at 225 but did not check the oven temp for accuracy with a separate thermometer. It stalled at 192 and when we were 22 hours in, I was running out of time so put it in the oven... -
C
I am going to sous vide then smoke a butt
I would agree however I used 2 different IT monitors and both read within 1 degree of each other. I do have an oven thermometer so possibly the fault lies with the temp the oven says it is. -
C
I am going to sous vide then smoke a butt
My first pork butt turned out fine with a super bark but slightly dry. I did not foil wrap it until the 13 hour mark. and it went a full 24 hours having to be finished in a 375 degree oven for 45 min at the end as I stalled at 192. My next one i have decided on sous vide for 24 hours at 165... -
C
Pork shoulder can take longer than you think....
The temp climb slowed way down when I wrapped it. -
C
Pork shoulder can take longer than you think....
In all honesty, I got stuck at 193 internal temp and now just put it in a 375 degree oven to finish. I check with a different probe and the reading was correct. -
C
Pork shoulder can take longer than you think....
Brand new to smoking and the forum. My friend gave me a nice Cookshack electric smoker. She has a lot of experience with smoking butts so armed with her advice I took the plunge on a 7 pound butt. She took 24 hours on hers so that's what I planned on. I liberally covered it with Meat Church's...
