1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

15 hours already .... 11.75 lbs @ 250

Discussion in 'Pork' started by sean, Jul 16, 2006.

  1. sean

    sean Fire Starter

    Started this earrrrrrly this am, about 0330. Just hit 170+ at 1900 my time.

    Tried a Cachatories butter based injection with a white mustard and garlic rub ....something new.

    Got about 2 more hours, eh? A hour or so wrapped and I should be feeding around midnight.

    Yum. My sons are killing me, they can't wait.
  2. cheech

    cheech Master of the Pit OTBS Member

    Looks great. If I could get there in two hours I would be there to help you sample this.
  3. sean

    sean Fire Starter

    C'mon over! Thx Cheech. Nice to see a Michigander around ..... was born in Redford, but moved out west long ago as a tot.
  4. cheech

    cheech Master of the Pit OTBS Member

    Oh so you are the smart one.

    I moved here from central California and still wondering what I am doing here.
  5. sean

    sean Fire Starter

    I just posted this in another topic but ...

    It's 116 and 35% wet here today.

    Who's smart now?
  6. cheech

    cheech Master of the Pit OTBS Member

    Wow you could also cook meat at that temp with out a fire.

    I hope it cools off for you soon. If not come to Michigan it will snow here soon.
  7. sean

    sean Fire Starter

    I know guys who freeze their elk till now ..... they do the indian thing and hang it on racks in the open air to make "jerky". It's not really jerky , but it's actually good extra dried whatever .... I can't think of the name right now.

    Anyways, we may have these 110+ days ( I rememeber a day in '93 at 123!) but we have 250 days under that at 85 or so ...

    I still have a closet of gear for that white stuff.... To tell the truth, I have not worn a jacket for 3 years ... a sweater or two, but no jackets.
  8. jaynik

    jaynik Smoking Fanatic

    wow, looks good! Imagine how much quicker it'd be if you used charcoal to heat your smoker!
  9. sean

    sean Fire Starter

    lolol ..... Kinda like you burning them clam shells Jay .....
  10. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Looks good Sean, So what time did you finely get to eat? What type of smoker do you have?
  11. sean

    sean Fire Starter

    Thanks Earl ...
    Finally ate 'round 10:30, let it set up for about an hour. It didn't really want to shred though... 18 hours total cook time, took it up to 190+. Ended up chopping most of it ...... not bad but that must have been one old hog!

    I have a cheapo char broil off set ... works fine, but doesn't hold temp too well.... I can hold 225/250 okay, but under over that tends to be difficult. Temp bounces all over the place. Still playing with damper/intake combos