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Thx, Lou - have NOT calibrated the dome thermo, so that may be the issue.
At this point in the cook, I'm just gonna start testing the internal temp of the meat, and assume that I'm really cooking at about 250 or so, cause it is acting, smelling, and looking right
OK Stike - that daisy wheel is cool.
I've finally settled on the fact that my thermo is not calibrated. Bottom vent is about a 1/2 inch open. I've just reached 8 hours, and the butt looks and smells incredible.
The butt is hovering right at 170 degrees. How much longer do ya think?
I'm crankin and yankin in about an hour - assuming I hit 195. Then an hour in the cooler, then devouring.
Thanks for the help, guys
Butt is reading 180 right now - I'm gonna yank it off in about 20 minutes.
Feels like Christmas.
Nole and Stike:
Butt ended up . . . good. Not great but good. A little on the dry side (vinegar sauce hid it for our guests, but I sampled before the sauce). I also think the generic rub from Publix was bland - may come up with my own next time.
All in all, a good first attempt I think. Next time I'll have a calibrated thermo and more spice.
Anybody brine theres?
at 170, i would say you have many hours left yet. you have barely entered the stall.