Patiently waiting to get off work..

[petec]

Hey guys! 2 more hours of work and then home to get my pork butts on the smoker! I was going to inject them with Chris Lilly's recipe but ended up brining instead just to see how it worked out.

This'll be my 3rd pork butt on my mes30. Fairly new to it. I'll post pics as the day progresses and I figure out hat to do as a side. Abt's maybe! I'll keep you all informed!

 

[daveomak]

Pete, morning....   OK..... standing by.....  when are you gonna sleep ???   Dave

 

[petec]

In between woodchip loads! Who needs sleep when there's pork to be cooked anyways

 

[petec]

 

[petec]

Until what temp do you guys usually add woodchips til?

 

[bluebombersfan]

I usually keep the smoke rolling until I foil my butts.  If no foil just keep the smoke rolling until its done.

 

[petec]

Hey guys having a problem. Shoulder kind of fell apart so it was thin and basically the temp has just kept going to to 186 real fast. No plateau at all. Just rolled right through. So right now it's almost at temp unless you've seen a shoulder plateau around 185 before? Seems a bit high. Bark hasn't even had the chance to form yet. Any way to save this? I turned temp from 245 to 220 in the hope to slow it down a bit.

 

[petec]

And I'm an idiot. Just realized top vent was closed all morning. Temps still at 182 so maybe it will correct itself but not keeping my hopes up too high

 

[daveomak]

Pete, evening.....  Well...  how did it go ??  Should have turned out all right..... 

About the smoke time.... I will add smoke different lengths of time depending on the variety.....   Mesquite is a bold flavor and I add it from 20 min - 1 hour depending of what is in the smoker.... mild woods like Pitmaster's Choice Pellets, 6 hours is no problem...  

Dave

 

[petec]

 

[petec]

It all worked out! Was a little dry because of the vent mixup but I sauced and finished it a bit and it worked out all right! Not a 10 but definitely
Good enough to keep people reloading their plates. The temp of pork went from 184 to 176 and held there for a good 2 hours before going back up. So im guessing the mishap led to a higher temp plateau which made it a bit dry. Anyways, I drank enough beer to make it delicious and it gives me another excuse to make one more before the weekend is over! Thanks for the help and talk to you guys soon I'm sure!