Hello all -
I have been smoking meat for about 1 1/2 years and generally have had good success. Recently however, I have had major challenges with the most forgiving cut of meat, the BB. It’s so frustrating. I am finding that the meat has been over cooked and dry but the fat is not rendering. I’ve tested 2 thermos, water pans are full, etc, I’ve tried wrapping and not wrapping, etc. Both thermos match internal temps 200+. I live in Singapore so a very tropical environment. Generally stable temps around 275. The cooks are 5+ hours. The BB here are sold bone out. I have a feeling they are cutting collar because there is no fat cap like those I see in the US. Either way, in the past, this meat has come out with great bark, good fat rendering. One time, I understand something can go wrong. But this has been the past 3. And I’m feeling annoyed. Went from cooking literally 30+ Bb with success to this. Any ideas!?
I have been smoking meat for about 1 1/2 years and generally have had good success. Recently however, I have had major challenges with the most forgiving cut of meat, the BB. It’s so frustrating. I am finding that the meat has been over cooked and dry but the fat is not rendering. I’ve tested 2 thermos, water pans are full, etc, I’ve tried wrapping and not wrapping, etc. Both thermos match internal temps 200+. I live in Singapore so a very tropical environment. Generally stable temps around 275. The cooks are 5+ hours. The BB here are sold bone out. I have a feeling they are cutting collar because there is no fat cap like those I see in the US. Either way, in the past, this meat has come out with great bark, good fat rendering. One time, I understand something can go wrong. But this has been the past 3. And I’m feeling annoyed. Went from cooking literally 30+ Bb with success to this. Any ideas!?