Did 3 dry runs on this beast. First one got away from me (up to 320F) and I chased the temp for the whole time. 2nd dry try much better using a smaller fire and closer eye on temp. #1 & 2 were with not water in the pan. 3rd dry try was with water and managed to keep it between 225F and 240F which is what I was shooting for.
Finally got the 10# butt dry brined over night and rubbed with Hank's Royal on at 11:00am using Kingsford Original briquets and hickory chunks shooting for 225°F. Took out the heat deflector and have water in the pan with a little apple cider vinegar mixed in.
At an hour in the temp is a cooker 186°F and rising. Not sure but I guess taking the deflector out changes things a lot. 2 hours in and temp is 201°F with the valve ⅔ closed, which yesterday gave me 225°F -230°F, so I opened the valve to ⅓ closed. Okay, at 3 hours it’s 229°F and closed valve again to ½ way with the meat at 135°F.
Hour 6 and it’s stalled at 169°F and will ride it out. Smoker running at about 235°F-240°F. Not spritzing because I’m thinking the water in the pan evaporating is enough. Daughter stopped by and said she could smell it out front and I’ve noticed some neighbors slow down as they walk by.
Opened ball valve in the last hour and raised cooker temp to 265°F. 12 hours in and the butt IT is at 200°F and probe tender. Taken out of the cabinet and rested 1 hour, no pictures until after I pulled it, sorry. Nice bark, not real dark though. Plenty juicy with just water in the pan.
Turned out juicy and delicious, more smoky than when cooked on my Yoder YS640.
Resisting using the Fireboard and fan but really tempted, just my lazy nature.
It was 1:00am so off to bed.
Heat some up today with just salt and Plowboys Tarheel Tang sauce. Delicious!!.
Finally got the 10# butt dry brined over night and rubbed with Hank's Royal on at 11:00am using Kingsford Original briquets and hickory chunks shooting for 225°F. Took out the heat deflector and have water in the pan with a little apple cider vinegar mixed in.
At an hour in the temp is a cooker 186°F and rising. Not sure but I guess taking the deflector out changes things a lot. 2 hours in and temp is 201°F with the valve ⅔ closed, which yesterday gave me 225°F -230°F, so I opened the valve to ⅓ closed. Okay, at 3 hours it’s 229°F and closed valve again to ½ way with the meat at 135°F.
Hour 6 and it’s stalled at 169°F and will ride it out. Smoker running at about 235°F-240°F. Not spritzing because I’m thinking the water in the pan evaporating is enough. Daughter stopped by and said she could smell it out front and I’ve noticed some neighbors slow down as they walk by.
Opened ball valve in the last hour and raised cooker temp to 265°F. 12 hours in and the butt IT is at 200°F and probe tender. Taken out of the cabinet and rested 1 hour, no pictures until after I pulled it, sorry. Nice bark, not real dark though. Plenty juicy with just water in the pan.
Turned out juicy and delicious, more smoky than when cooked on my Yoder YS640.
Resisting using the Fireboard and fan but really tempted, just my lazy nature.
It was 1:00am so off to bed.
Heat some up today with just salt and Plowboys Tarheel Tang sauce. Delicious!!.
