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pork shoulder taking a long time?
ive not foiled it yet. would cooking it in the oven really be faster? im not having any troubles maintaing temperature -
pork shoulder taking a long time?
i tested in about 4 places, but foiling doesnt sound like a bad idea, its already got plenty of bark. do i need to worry about it becoming mushy though? -
pork shoulder taking a long time?
except now it appears to be stalling in the 170's. could it be that hat i percieved to be the stall early on wasnt? them temp has even dropped now, which i hear is a symptom of the stall, so obviously what i thought to be the stall earlier wasnt. more importantly, is this normal? for a 3.5... -
pork shoulder taking a long time?
ive been smoking a very small pork shoulder (3.5 pounds) and its taking a long time to get to 195. ive been smoking it between 225 and 250 just about the whole time, but its been on for 10 hours. does the 2 hours per pound not apply for small cuts of meat? also, it did reach 140 in 2 hours... -
cool down smoker?
yes i closed off the ash pan vents. but i really think its because i added too much lit charcoal at once, or at least i hope thats the issue -
Brisket high smoking temp?
yea, it wasnt. but it still wadnt quite right. heres a question though, is it possible to get bark on a small cut of meat like that? how long does it take for bark to form? -
Brisket high smoking temp?
yea i does have an ash pan, im not sure why that photo doesnt have it. and as far as the high temps go i have a new strategy based upon advice given to me from an other owner of this model -
Brisket high smoking temp?
actually after having just eaten some leftovers,, it was actually tasting pretty good. for some reason after being pulled and sitting in some sacue in the fridge it actually tastes pretty good. -
Brisket high smoking temp?
propably so, im sure there are plenty of things he does when cooking high heat that just werent in my strategical plans at all -
Brisket high smoking temp?
hmmm, funny thing about that is the only thing i can see he did differently from me was cook it in the pan -
Brisket high smoking temp?
thats exactly why ive started with half cuts of meat, because im still getting the hang of it. and i think ive discovered the problem. way to much lit charcoal to start off with. wmarkw, the guy who showed me this smoker and has the same one, has given me advice on how he goes about starting up... -
Brisket high smoking temp?
yea, for those interested in trying to cook brisket on high, id suggest againt it unless youve got some other strategy. this certainly wasnt the best result. -
Brisket high smoking temp?
well...it was not that great. the outer edges were good, as the smoke ring penetrated to them but barely anywhere else (did not use nearly as many woodchips as first time which was a big mistake). but a lot of the meat was spongy and flavorless. certainly a failure. took it out at 205 internal... -
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Brisket high smoking temp?
well like said earlier, that wasnt the intended temp, although it has dropped about 25 degrees. im still getting used to this smoker, only my second time using it and ive got to figure out how better to keep the temps down. but ill take a pic or two -
Brisket high smoking temp?
this is a very small brisket, only 2.75 pounds. thats why its probably going fast. and its barking a little on the edges but i agree, i want tender meat. do you think an hour of foiling is enough? i want it to be tender, but not mushy. i actually like pulled brisket, will i be able to at 195... -
Brisket high smoking temp?
ok i just foiled at about 175. so maybe leave it like that for an hour or so til it gets up to 185 and then let up (hopefully) bark up a bit to 195 (if thats not too high)? or should i just unfoil now and let cook the rest of the way without foil -
Brisket high smoking temp?
well do you think i could cook it longer for that, maybe to 190? or would that dry it out -
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Brisket high smoking temp?
well id like for temp to be lower, but cant seem to figure that out. but what is the purpose of foiling, is that for retaining moisture? also i marinated it for about 14 hours, will that keep it moist in such an environment?
