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Message
re: questions on smoking 8 butts in WSM
Posted on 3/24/14 at 10:20 am to HungryTiger
Posted on 3/24/14 at 10:20 am to HungryTiger
quote:
give the meat about 6-8 hours of smoke, then finish them covered in an oven
I may do this, that way I can work in batches. I was a bit concerned with doing both racks, but I figured I would be able to pull it off. Your suggestion may ultimately be the better option.
quote:
just held them warm in a an ice chest wrapped in foil once they were done
In the past I have wrapped and put in oven set at 160. This has worked; however, the bark gets soft. My guess is in the ice chest it will too, but by some chance does it not?
ETA: Another thought I just had... what if I rotate the racks mid cook? I'm thinking this would allow all meat to get equal temp time. If i put my probe on mid rack and maintain that at 260, then top rack should be around 280 or so, right?
This post was edited on 3/24/14 at 10:22 am
1
Posted on 3/24/14 at 10:34 am to Midget Death Squad
Yeah, you won't be able to avoid the bark softening up. Just something you have to give up if you're not doing the full cook on the smoker. That may be worth it, though, rather than risk the meat not being right when you need it for a group that big.
If you're just using the smoker, then I think rotating the racks is a must. Your guesses on the cooker temp sound right to me. I would definitely err on the side of a higher temp at first than rather lower. With all that meat, getting the internal temps to where you need it will be a challenge. I know 275 is as high as some will go with shoulders, but I think a good rule of thumb is to just keep it under 300. I've had no problem with dry out cooking shoulders that high. Just have your spray bottle or mop ready to keep the outsides moist.
If you're just using the smoker, then I think rotating the racks is a must. Your guesses on the cooker temp sound right to me. I would definitely err on the side of a higher temp at first than rather lower. With all that meat, getting the internal temps to where you need it will be a challenge. I know 275 is as high as some will go with shoulders, but I think a good rule of thumb is to just keep it under 300. I've had no problem with dry out cooking shoulders that high. Just have your spray bottle or mop ready to keep the outsides moist.
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