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Started By
Message
Need smoker help!
Posted on 5/15/21 at 7:15 am
Posted on 5/15/21 at 7:15 am
My smoker was running too hot last night. I slept right through my temp probe alarm 
My butt is already to 190. Plan was for folks to come over around 4. I'm thinking once it reaches temp to just wrap in butcher paper and into the oven on warm.
Y'all think it will keep a few hours like this without drying out?
My butt is already to 190. Plan was for folks to come over around 4. I'm thinking once it reaches temp to just wrap in butcher paper and into the oven on warm.
Y'all think it will keep a few hours like this without drying out?
5
Posted on 5/15/21 at 7:21 am to GEAUXT
Wrap. Towel. Cooler?
I have a help request just below you haha.
But everything I’ve read is that you can wrap towel and cooler for a few hours.
I have a help request just below you haha.
But everything I’ve read is that you can wrap towel and cooler for a few hours.
Posted on 5/15/21 at 7:23 am to GEAUXT
Too long from now til 4:00. You’re talking 7 hours to waste, that’s a long time.
Here’s what I would do: Pull it now, refrigerate it, then reheat it in the oven at 200 degrees in a baking dish with Saran Wrap covering.
Here’s what I would do: Pull it now, refrigerate it, then reheat it in the oven at 200 degrees in a baking dish with Saran Wrap covering.
Posted on 5/15/21 at 7:36 am to GEAUXT
Wrap it in foil. Get a ice chest and put a few old towels in it. Wrap the foil'd butt in towels and put it in the ice chest. It'll stay hot for hours like that. Since you still have 10 more degrees to go, let it ride
Posted on 5/15/21 at 7:46 am to Glock17
That is likely what I'll do. I lowered the temp and luckily it's still stalled. I'll just start drinking and hang on.
Posted on 5/15/21 at 8:33 am to GEAUXT
quote:
I'll just start drinking and hang on.
Most important step!
Enjoy
Posted on 5/15/21 at 10:02 am to GEAUXT
quote:
That is likely what I'll do. I lowered the temp and luckily it's still stalled. I'll just start drinking and hang on.
Keep us updated on how it turns out. I was in a similar situation a few months ago and had to stretch a brisket 5-6 hours. Thought if I kept it warm in my oven (170F was the lowest I could get it) it would be fine. Came out okay, but the flat was a little dry. Don't know if that was from the cook or from me trying to keep it warm too long.
Posted on 5/15/21 at 10:34 am to SixthAndBarone
quote:
with Saran Wrap covering.
Plastic Saran wrap in the oven at 200 degrees???? I think not.
Aluminum foil for the win and if you're worried about the foil touching the meat, put some parchment paper over the meat first, then the foil.
Posted on 5/15/21 at 10:37 am to GEAUXT
Foil and pack it and towels in a cooler outside. I did that with a brisket for 4 hours and it was still 152 when I went to slice.
Posted on 5/15/21 at 10:37 am to xXLSUXx
It's at 199 right now. I will probably keep it on to 202 or 203. My plan is butcher paper and foil in an ice chest, then warm in the oven as needed when the time comes
Posted on 5/15/21 at 10:38 am to GEAUXT
Don’t forget the towels. Pack them all around it.
Posted on 5/15/21 at 10:39 am to NOLAGT
Yes, towels are in place
Posted on 5/15/21 at 2:33 pm to gumbo2176
quote:
Plastic Saran wrap in the oven at 200 degrees???? I think not.
Saran Wrap is good at 200. Restaurants and caterers do it all the time. It holds in the moisture.
Foil gets hot and the top of your meat will be over cooked.
You can make an argument about plastics and chemicals, but it doesn’t bother me, I’m not eating it every day.
Posted on 5/15/21 at 2:35 pm to GEAUXT
I don’t understand the towels. Is it for insulation? If so, it’s in an ice chest that is already insulated, so what’s the point? Is it to keep moisture in? If so, aluminum foil keeps the moisture in, so why the towels?
Posted on 5/15/21 at 4:31 pm to NOLAGT
How’s that butt baw?
Posted on 5/15/21 at 4:41 pm to GEAUXT
Moist and still hot as crap. Burned my hand taking the bone out
Posted on 5/16/21 at 7:57 pm to SixthAndBarone
Can anyone explain the towel?
Posted on 5/16/21 at 8:02 pm to SixthAndBarone
quote:
Can anyone explain the towel?
Does it really need explaining? It just provides extra insulation to keep the meat hot
Posted on 5/16/21 at 8:46 pm to GEAUXT
I really am shocked how good it turned out. It was every bit as good as any other pork butt I have smoked. I pulled it at 201 and it sat for 5 hours.
I am no longer nervous about perfectly timing my smokes
I am no longer nervous about perfectly timing my smokes
Posted on 5/16/21 at 9:08 pm to GEAUXT
quote:
am no longer nervous about perfectly timing my smokes
I’ve let butts and brisket rest in a cooler for 4-5 hours often. It always stays plenty hot and comes out great. I also plan to have more than enough time rather than worry about cutting it close
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