patience is a vertue

jwitheld

just brought the temp on my guru from 160/180 to 190/200.
its been16 hours since i put the 6 butts on (2 grills)
and i have to confess i did take a cooks right. life is good.
expect to pull in about another hour or two if i can hold off.

Nature Boy

jwitheld,
I just wanted to make sure I was understandin right....you have been cooking 6 butts, or 35-40 pounds of pork for 16 hours at less than 200 degrees? What is your meat temp? [p]Doesn't sound safe, but I figure I must be missing something.[p]Sounds like you are having fun though....and that is what counts!
Cheers
Chris

HolySmokes

Nature Boy,
you're right; that sounds low... but I commonly set the overnight to 210-215
so I don't overcook the meat, then I ramp it up to 230-235 in the a.m. to finish
it off. The meat is usually 180-190 or so by then... well within limits and ready
to be ramped up for the final.[p]of course, that's usually and only with a good coating of dizzy pig...
hs

Nature Boy

HolySmokes,
There is a big difference between 160 and 210. And I bet you didn't have that much pork in there either! ;-) [p]Have you ever tried reversing what you are doing? Startin off at 235 then ramping down to 215 once you are plateauing?? Try it out if you haven't.[p]Beers to you!
Chris

The Naked Whiz

Nature Boy,
I think he means those two temps were meat/pit, so 160 meat/180 pit. Still, 180 sounds mighty low....
TNW

Unknown

Nature Boy,
after cooking them several ways, i found only one that will get the meat internal past 140 in 4 hours or less. start with dome at 275 until internal is 140 then drop to 210-220 for the plataue stage. works like a charm. i dont even monitor internals at the beginning as 275 for 3 hours seems to get every thing up to speed, and the low plataue temp works wonders