40 days

bo_mull · March 11

Well this was my first weekend off in a little over 5 weeks. I havent had much time to cook. I have a brand new stoker and a PSWoo2 to try out so I started out with some reverse sear burgers saturday for dinner. I didnt get any pics of the burgers but they were great. The PSWoo2 with the platesetter on top and the CI grid under it made it an easy job on the reverse sear. After the egg cooled down I cleaned it out and reloaded lump for a low and slow with the stoker. I cooked an 8lb boston butt for about 12hrs at 275 to an internal temp of 197 deg. FTC for 2 hrs and it was great.

nolaegghead · March 11

Looks great bo_mull! 1st weekend off in 5 weeks?! Where the heck do you work so I can avoid it?!

tamu2009 · March 11

Noob questio: I see FTC all the time. What does it mean?

MrCookingNurse · March 11

@tamu2009
Foil towel cooler

Foil the butt, wrap in towel, place in cooler. Will hold butt to eat later. Some also believe it has magical powers.

Solson005 · March 11

That is some good looking pork! =P~

Here is a explanation of Cooler Holding Times from the Naked Whiz http://www.nakedwhiz.com/coolerholding.htm
@tamu2009

CPARKTX · March 11

@bo_mull looks great, what were your first impressions with the Stoker?

nolaegghead · March 11

Solson005 said:

That is some good looking pork! =P~ Here is a explanation of Cooler Holding Times from the Naked Whiz http://www.nakedwhiz.com/coolerholding.htm @tamu2009

below 131F is the start of the danger zone. All the sous vide guides let you cook above 131 for unlimited time. Below that there's a 4 hour limit.

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