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Can’t do that with mine. I use an offset smoker that I stoke with wood every 30-45 min. My oven runs hot by about 25 degrees, so I take that into account when setting the cook temperature. I have 2 young kids so I need to figure out a way to enjoy my hobby while also being present in there...

Thanks for the reply. I’ll have to try that rewarming technique. So before you move the butt to the oven you wrap it and set it in the 1/2 inch of apple juice? What’s the reason for adding the apple juice then? Isn’t the oven simply heating the juice. The pork is wrapped at this point.

Thanks for the reply. I read to spritz the edges so they don’t get dry. Thank for your recommendations!

Cook: cook the day before a party. Rewarm on the day of the party. Prep: score fat layer on top to creat diamonds Dry rub: salt and pepper (1/2 and 1/2) add paprika for color Cook fat side up, and drip pan underneath Cook temp: 250 and water pan Wood: oak Total Cook time: 10-12 hours...

Ohhhhh so when you wrap during the cook, you keep it in that same wrap for resting.

What temp do you reheat at?

To clarify, Wrap pork tightly, place in cooler, rest 60 minutes. What do you wrap in? Then you pull them after the hour rest, pull them in a pan, cover, and in the fridge. On serving day mix in liquid gold (pork drippings, spices, and chicken broth) cover and place in oven. What temperature...

Horizon 20” classic offset smoker. They are out of Oklahoma.

I’m smoking pork butts for my daughter’s 2 birthday party. I plan on smoking the pork the day before the party. Historically when I smoke meats I’ve always served them on the same day. Thus, I need advice on the resting period and rewarming. After the pork butts are finish, where and how...

Running the cords through the stack is definitely the easiest solution. That’s a nice setup you have there! You got those dogs to guard the smoker, right?

Not a bad idea!

Thank you, this looks promising.

By “adding” I mean drilling into my smoker above the grate and using some kind of metal or silicone device to accommodate the probes.

Hi, I have a Horizon 20” Classic offset (0.25” steel) smoker. I’ve been running wired temp probes (ThermoWorks smoke) to my meats. As there is no probe port I run the wires under my cooking chamber door causing a continuous small leak. I run 2-4 probes during a cook. What port do you recommend...

Thanks for the advice, I’ve made many notes for my next cook.

I ran 3 probes the entire cook. 1 in the point, 1 in the middle, and one at the flat. I thought the flat finishes first because it’s the thinnest?

I just finished my 4th brisket cook. My flat turn out tender and juicy. However, the the point came out tough. Here’s my cooking profile. Any suggestions or advice are appreciated. Prep 10.17 lbs. Costco packer Brisket (choice grade) never frozen 7 lbs. trimmed 60 minutes in room temp Light...

Thank you! I’ll try this tomorrow. Doing my second brisket then. This brisket is prime instead of choice so I’m hoping that helps too.

I ran probes simultaneously in the flat and point. However, I pulled the brisket when the point read 185.5 and flat was 195. I simply pulled the brisket when my first probe (the flat) hit 195. I did not check any tenderness. What is a good technique for tenderness check? I’m thinking I...

Hello, I just finished my first brisket cook. My flat turn out tender and juicy. However, the area with point and flat came out tough and dry. Here’s my cooking profile. Any suggestions are appreciated. Prep 15.34 lbs. frozen packer (choice grade) 11.7 lbs. trimmed and thaw 11.5 lbs after...