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6 posts • Page 1 of 1
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.
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.