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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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 Posted: Nov 01 2008 Post subject: |
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SmokedOut, everything looks fantastic right down to the plate up.  very nice indeed. Would you be willing to elaborate on your wet rub? when You don't want a real dark bark that is a nice color you turned out. |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Nov 01 2008 Post subject: |
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Nice job on those shoulders SmokedOut,I prefere the taste of shoulders over butts,they look like they pulled real nice,good looking plate of Q.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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maurerrm
Joined: 26 Jul 2008
Posts: 11
Location: Lexington, SC
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| Posted: Nov 03 2008 Post subject: |
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| SmokedOut wrote: | | Thank you for that bit of info PPC!! It actually took almost EXACTLY 4 hours to hit 140. I'm not sure what I could have done differently though??? To not cut it so close? I kept the lid and doors shut, kept the temp @ 240-250*F the entire time. What should I have done differently to not push the "danger zone" rule so closely? |
Stop lifting the lid to take pictures (at least while you're in the danger zone).  I have the same issue, as I usually mix-up some liquid to spray down my butts during a long smoke. But I wait until it reads above 140* to start lifting/spraying. Every time you lift the lid, figure you added about 30 minutes to your cook time.
Your plate looks good. It's making me hungry.
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Rob
ProQ Excel 20
Masterbuilt 7-in-1 |
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pacanis
BBQ Fan
Joined: 13 Oct 2008
Posts: 330
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| Posted: Nov 03 2008 Post subject: |
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| maurerrm wrote: | | SmokedOut wrote: | | Thank you for that bit of info PPC!! It actually took almost EXACTLY 4 hours to hit 140. I'm not sure what I could have done differently though??? To not cut it so close? I kept the lid and doors shut, kept the temp @ 240-250*F the entire time. What should I have done differently to not push the "danger zone" rule so closely? |
Stop lifting the lid to take pictures (at least while you're in the danger zone). I have the same issue, as I usually mix-up some liquid to spray down my butts during a long smoke. But I wait until it reads above 140* to start lifting/spraying. Every time you lift the lid, figure you added about 30 minutes to your cook time.
Your plate looks good. It's making me hungry. |
Really? I'm new to all this, but I know it doesn't take thirty minutes for my WSM to recover the temp. Thirty minutes to the cook time? I would think the meat would barely drop at all, unless it's really cold outside. Interesting.
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Smoke 'em if ya got 'em |
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Burbs
BBQ Fan
Joined: 31 Oct 2008
Posts: 363
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| Posted: Nov 03 2008 Post subject: |
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| SmokedOut wrote: | Mmmm I can't wait.
100% of my knowledge of smoking is from this website. Thanks for the addiction guys 
Here they are @ 2pm @ 153*F internal:
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God damn, that looks great!
-Chris |
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