Too busy to check in yesterday. I did three 15 lb birds for our family gathering. 2 in buttermilk brine with compound butter under the skin. The other in an apple spice brine. Spatchcoked them. All went well. Hope everyone else had or has a great cook of you own.
Depends what I'm cooking. I run a smoke vault. If I'm doing a smaller cook, I just go to the desired temp. If I'm doing more, like tonight (8 pork butts) I'll start it out 10-15 degrees high knowing it's gonna lose some ground initially.
I just fired my SV24 up with 8 butts. I run smoke most of the time. Persoanally, I like staying up,and just dozing in a chair all night. On long cooks I'll usually set a timer for every 90 minutes or so and add chips. When I want to not do that I use my amazen tray with pellets. I've had good...
If your smoker only runs at 165 it's gonna take a LONG time. I'd get an oven thermometer or something to determine your real temp. Ideally you'll be up in the 220-250 range. After that, time is just a ballpark measurement. The meat is done when it hits your desired temp.
On occasion I have had to leave home and thus I smoke for 4-5 hours then transfer to a roaster. Comes out almost as good as in the smoker all the way. Always a price to pay for convenience I suppose. But still good food. Keep smokin' :grilling_smilie:
Nice. I may need to look into this on my Camp Chef Vault. It was very windy last Friday night and my temps were swinging big time. Thankfully was only doing pulled pork. This could be helpful in the coming cold.