Homemade Sausage Making

So I got 19 pound packer, trimmed it up a bit and put it in the smoker at 2300hrs(11:00PM). Temp running between 250 to 300 degrees. Plan on eating around 1600hrs to 1800hrs. At 1700hrs it would be 18 hours. Figuring I will wrap in for at least 3hrs at some point.......

May want to check out these sites for advice- .pbs.org/food/features/bbq-with-franklin-episodes/, http://barbecuebible.com/barbecue-university/. It's more BBQ than here. Rules seem to be 165 IT, than wrap, go to IT 195/ 205, than place in towels into cooler, which works for retaining heat and cold, letting juices to redistribute. Than you get into injections, just salt and pepper, etc. BBQ is a whole different world than smoking. Good luck.

Sounds like a good adventure.

So at 16 hours it was up to 177. I took it out and wrapped it tightly with foil. Back in for 2 more hours at 250 deg. that brought it up to 195 degrees. Then I wrapped it in towels for an hour and a half of rest. I would say the results were the best yet. It was fairly moist on the flat and very tender. The point was very tender and moist. This was a "select" grade, so it wasn't top drawer to start with. The only thing I might do different is wrap it in butcher paper some time around 12 hrs to try and keep some moisture in the hunk. This was the first time I've used a thermometer with long cooking times. It's pretty easy to see I was not going nearly long enough on all my other attempts. Also really the first time I got to see the "stall". That's rather amazing. The temp actually went down during the stall from 170 to 165 then started creeping back up. Certainly worth the wait.

V465

How about some pictures? We need evidence!

redzed wrote:How about some pictures? We need evidence!

Pictures..................uhg. Photo Bucket The worst program in the world! I should learn it better..............Until then, you'll need to trust me