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re: Need some help regarding cooking on a smoker...updates page 6
Posted on 12/28/17 at 3:52 pm to Hold That Tiger 10
Posted on 12/28/17 at 3:52 pm to Hold That Tiger 10
Post pics
1
Posted on 12/28/17 at 3:57 pm to little billy
Curious if my seasoning process was good enough. Can kind of still feel the Pam on the sides, so not sure if 2 hours at 200 was enough, and if there will be any consequences from not doing it correctly. I have more charcoal now so I can fire some up real quick if its needed.
Posted on 12/28/17 at 4:04 pm to Hold That Tiger 10
quote:
seasoning process
Not sure that's even necessary or if it will make much of a difference. Glad you got some good advice in this thread. I really did think you were trolling last night
Posted on 12/28/17 at 4:12 pm to Hold That Tiger 10
quote:
Go here to find all the answers to your questions. It covers pretty much everything you need to know. AmazingRibs
Amazing Ribs
Meathead does a good job of explaining the science and logic behind all recommendations, not just opinions.
Posted on 12/28/17 at 6:38 pm to SoItGoes
Yeah I've read some things from there. Its not very user friendly on cell phones though.
Posted on 12/28/17 at 6:46 pm to Hold That Tiger 10
quote:
not very friendly on cell phones
I had not considered that, when I didost of my research several years ago, it was off a laptop. His website set me (and many others since) up for success very well as a newbie.
I mainly visit nowadays for recipes which aren’t difficult to read off a cell phone..
Posted on 12/28/17 at 6:58 pm to Hold That Tiger 10
quote:
8:30 am- begin
quote:
Done by 5-6
If this is your first time in this smoker, I would start earlier (4:30 am?). You can always use a “faux cambro” (wrap meat in foil and towels in ice chest) to keep it warm for 4-6 hours. Finishing early is far less stressful situation than guests showing up ready to eat and your pork butt still only 185 F.
The cooking duration is very dependent on the humidity in the smoker. Boston butts can take up to 20 hours if your smoker is well sealed (i.e. my Masterbuilt).
Posted on 12/28/17 at 7:14 pm to SoItGoes
that's a good idea. I won't get my arse up at 4:30 and be tired and frozen. As soon as I get up, 7-8 I may fire it up though.
Posted on 12/28/17 at 7:25 pm to Hold That Tiger 10
How many pounds and what time do you want to serve? 8 could be too late. It’s going to stall and other than a Texas crutch there isn’t much you can do about it. Get up early, get it up to temp and let it cook. It’s not like you need to be right next to it the whole time. You did get temperature probes, right?
Posted on 12/28/17 at 7:29 pm to Hold That Tiger 10
You can do pork butts at 325-350 and they taste just as good.
Just fyi.
But yes, as VA said, having them done early is better then late.
Just fyi.
But yes, as VA said, having them done early is better then late.
Posted on 12/28/17 at 7:32 pm to Hold That Tiger 10
A good target is smoker temp of 225 F and internal meat temp of 203 F to pull and let rest.
If you get worried about time, push the smoker temp on up using 250-275 F as target (many even target 325-350F).
Wiggle the bone and if it turns easily, it’s done (internal meat temperature above 195 F, up to 203 F).
GOOD LUCK AND ENJOY!
If you get worried about time, push the smoker temp on up using 250-275 F as target (many even target 325-350F).
Wiggle the bone and if it turns easily, it’s done (internal meat temperature above 195 F, up to 203 F).
GOOD LUCK AND ENJOY!
This post was edited on 12/28/17 at 7:37 pm
Posted on 12/28/17 at 7:39 pm to Hold That Tiger 10
It’ll all turn out fine. Relax.
Low and slow. Enjoy the smell when your smoke combines with that outside seasoning/rub.
Low and slow. Enjoy the smell when your smoke combines with that outside seasoning/rub.
Posted on 12/28/17 at 7:54 pm to VABuckeye
quote:
How many pounds and what time do you want to serve?
Its 8 lbs and I'd like to have it done around 6.
Posted on 12/28/17 at 7:55 pm to VABuckeye
quote:
You did get temperature probes, right
No. Couldn't find any. Will have to deal with what I have.
Posted on 12/28/17 at 7:57 pm to VABuckeye
quote:
It’s going to stall and other than a Texas crutch there isn’t much you can do about it.
If something happens and I lose heat at some point what do I do? Can I just start coals in the chimney starter and add the burning hot coals to get it back up?
Posted on 12/28/17 at 7:58 pm to Hold That Tiger 10
If you want to eat at 6 you should be fine getting it on around 7-8. You can always bump the temp and crutch it with foil when it stalls.
Order the probes. They are a must have item.
Good luck and let us know how it turns out. What day are you cooking and are you in NOLA? I fly in on Saturday and will be happy to judge your pulled pork.
Order the probes. They are a must have item.
Good luck and let us know how it turns out. What day are you cooking and are you in NOLA? I fly in on Saturday and will be happy to judge your pulled pork.
Posted on 12/28/17 at 7:59 pm to VABuckeye
quote:
Good luck and let us know how it turns out
Will do. Appreciate the help.
quote:
What day are you cooking and are you in NOLA? I fly in on Saturday and will be happy to judge your pulled pork
Im cooking it tomorrow and you have a 3 hour drive once in NOLA if you want to get to me 
Posted on 12/29/17 at 7:36 am to Hold That Tiger 10
Is this the play by play thread for the cook?
How's it goin OP?
How's it goin OP?
Posted on 12/29/17 at 9:07 am to heatom2
Lol.
So far so good. Started getting it cranked up at about 7:15 and put the roast on at about 8:30. Have a nice smoke going right now.
I'm pretty nervous and checking the temperature every 10 minutes lol.
So far so good. Started getting it cranked up at about 7:15 and put the roast on at about 8:30. Have a nice smoke going right now.
I'm pretty nervous and checking the temperature every 10 minutes lol.
This post was edited on 12/29/17 at 9:11 am
Posted on 12/29/17 at 9:13 am to Hold That Tiger 10
quote:
I'm pretty nervous and checking the temperature every 10 minutes lol.
Opening the lid and using an instant read?
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