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kipp438
Joined: 30 Aug 2010
Posts: 23
Location: Wisconsin
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 Posted: Sep 01 2010 Post subject: |
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| Just went out and checked the temp of the lower one. It is 194, while the top one remains 180. Should I remove the lower one and continue cooking the top one? Or should I let them both go until the top one is in the 190s? |
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cowboy4life
BBQ Pro
Joined: 25 May 2010
Posts: 527
Location: Greenville, IL
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| Posted: Sep 01 2010 Post subject: |
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i would pull the bottom one and wrap it, let the top one continue cooking.
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GeorgeH
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Joined: 30 Aug 2009
Posts: 445
Location: Arkansas, between Little Rock and Fort Smith
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| Posted: Sep 01 2010 Post subject: |
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| kipp438@yahoo.com wrote: | | Just went out and checked the temp of the lower one. It is 194, while the top one remains 180. Should I remove the lower one and continue cooking the top one? Or should I let them both go until the top one is in the 190s? |
If it were me, I would go ahead and take out the one reading 194. It's ready to pull. Maybe take it's place with the one reading 180.
George |
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GeorgeH
BBQ Super Fan
Joined: 30 Aug 2009
Posts: 445
Location: Arkansas, between Little Rock and Fort Smith
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| Posted: Sep 01 2010 Post subject: |
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Cowboy is right you should let it rest a while before you pull it. Foiling it and let it set about 30 min. It should help preserve the juices better and keep you from getting burned from the heat. After I pull it, I always be sure to mix up the bark (outside part) really well with the rest of the pork because it is the only part that has the smoke flavor.
George |
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DennyD
BBQ Fan
Joined: 05 Jul 2010
Posts: 180
Location: Fort Wayne, IN
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| Posted: Sep 01 2010 Post subject: |
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184°. Good that's close enough. I aim for 195°. Wrap it reight away and it'll actually pick up a few degrees in the first few min. Sounds like that rainstorm stalled you out by at least 2 hour. I personally aim for anywhere from 225-240°. I asked the guy who headed up a team that competes nationally what temp he was running his smoker at. He looked at me like it was a trick question, and said "from 225 to almost 300. The temperature isn't as important as how you control the smoke." I told about Championship BBQ books where they say they never go more than 5° plus or minus. He just said "there's people like that. They don't turn out any better BBQ than I do. We all win some, and we lose some."
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DennyD
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the_hunchback
Newbie
Joined: 01 Jul 2010
Posts: 57
Location: Kansas City
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| Posted: Sep 01 2010 Post subject: |
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| DennyD wrote: | | 184°. Good that's close enough. I aim for 195°. Wrap it reight away and it'll actually pick up a few degrees in the first few min. Sounds like that rainstorm stalled you out by at least 2 hour. I personally aim for anywhere from 225-240°. I asked the guy who headed up a team that competes nationally what temp he was running his smoker at. He looked at me like it was a trick question, and said "from 225 to almost 300. The temperature isn't as important as how you control the smoke." I told about Championship BBQ books where they say they never go more than 5° plus or minus. He just said "there's people like that. They don't turn out any better BBQ than I do. We all win some, and we lose some." |
I've found on my smoker when I get that temp spike it puts me back. Going from the temp he was at down to 190 hurt big time. I've watched my butt temps when the happens and the temp will go down a few degrees or so and then they have to get that back, easily adds an hour if I remember.
Like Denny said, everybody does the temp just a little bit different. Most tend to go 225-250 for low and slow, then you have other who go higher. It's really all about what you like. |
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kipp438
Joined: 30 Aug 2010
Posts: 23
Location: Wisconsin
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| Posted: Sep 01 2010 Post subject: |
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| I pulled the bottom one at 195, the bone was visibly loose, and felt very delicate as I wrapped it on foil. I put it in a cooler with a couple towels. I put the top one where the other one was and went inside for a little siesta. It is only at 186 after my nap...grrr. I turned the heat up to 270. Im going to pull it when it gets to 190 and see how it goes. It will be a good learning experience either way. Thanks for all the help everyone. It sure takes the stress out of it when you can bounce questions off guys who have been there done that. |
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kipp438
Joined: 30 Aug 2010
Posts: 23
Location: Wisconsin
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| Posted: Sep 01 2010 Post subject: |
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| Oh yeah, can someone tell me where to go to learn how to post pics on here? Thanks! |
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k.a.m.
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DennyD
BBQ Fan
Joined: 05 Jul 2010
Posts: 180
Location: Fort Wayne, IN
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| Posted: Sep 01 2010 Post subject: |
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| kipp438@yahoo.com wrote: | | I pulled the bottom one at 195, the bone was visibly loose, and felt very delicate as I wrapped it on foil. I put it in a cooler with a couple towels. I put the top one where the other one was and went inside for a little siesta. It is only at 186 after my nap...grrr. I turned the heat up to 270. Im going to pull it when it gets to 190 and see how it goes. It will be a good learning experience either way. Thanks for all the help everyone. It sure takes the stress out of it when you can bounce questions off guys who have been there done that. |
When you pull it or if you have already, I hope you stuck a fork or probe in it just to see how it went in and how tender it felt. On really windy, bad weather days, I've had meat not come up to temperature, but when I stuck a fork in it it was like butter, and when I went to turn it the meat started tearing off the bones. It was done, no matter what the thermometer said. Sometimes meat that has been at a low cooking temp for a longer than usual time will be done, regardless of the internal temp. It was just at a lower temp for so long it's done anyhow. Even has happened with chicken. I pulled it off and was I right.... any longer and it would have started drying out. I have a lot of good thermometers and usually go by them... but nothings written in stone. There are just too many variables.
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DennyD
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kipp438
Joined: 30 Aug 2010
Posts: 23
Location: Wisconsin
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| Posted: Sep 01 2010 Post subject: |
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Didn't take much longer at 270, and the stubborn one came up to 191 before I took it out (almost 20 hours for that one!). Since the cooperative one had been in a cooler for about 3 hours, I just put the stubborn one in a foil tent for about a half hour and broke them apart at the same time.
Both turned out wonderful. The family loved them. I am very happy for my first smoke.
Here they are before, stubborn one on the left, cooperative one on the right. Although they look similar, I think the one on the right had more internal fat. It heated faster, and lost about 20% more size.
All seasoned up, ready for action.
Here is the action shot... Look at em cook! Exciting!
Unwrapped. Look great to me. The photo doesn't show how juicy they were. They look the same size, but in person, the cooperative one (now left) was smaller, even though they started at almost the same weight.
Breaking into it...so juicy! The bone just fell out. (No, I didnt cook them on that pan, just used it to pull)
Thanks everyone for your help! |
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cowboy4life
BBQ Pro
Joined: 25 May 2010
Posts: 527
Location: Greenville, IL
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| Posted: Sep 01 2010 Post subject: |
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it looks good to me, i say you nailed it. now give me a bun and stand back. 
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DennyD
BBQ Fan
Joined: 05 Jul 2010
Posts: 180
Location: Fort Wayne, IN
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| Posted: Sep 01 2010 Post subject: |
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Now for the sauce! I'll take BBQ sauce mixed about 2 to 1 with some cheap yellow mustard. My favorite sauce for pulled pork.
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DennyD
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the_hunchback
Newbie
Joined: 01 Jul 2010
Posts: 57
Location: Kansas City
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| Posted: Sep 01 2010 Post subject: |
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Great job and congrats!
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Mrs. K.A.M.
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Joined: 15 Aug 2008
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Location: Southeast Texas
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| Posted: Sep 02 2010 Post subject: |
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WoW 
Looks delicious.
Great smoke ring.
Awesome job 
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TallySmoke
Joined: 25 Jun 2010
Posts: 11
Location: Tallahassee, Florida
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| Posted: Sep 03 2010 Post subject: Master Forge |
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I purchased this same smoker from Lowes in February and absolutely love it. It's not professional by any means, but for the price, I don't think you can beat it.
I put a towel on top of mine and that really helps in retaining heat, and I always fill the water pan. I don't soak my chips.
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zysmith
BBQ Super Pro
Joined: 27 Mar 2009
Posts: 1168
Location: Uxbridge, MA
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| Posted: Sep 03 2010 Post subject: |
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Great looking cook. Your observation that the 'cooperative' butt was fattier is most likely your answer. The fat rendered off leaving less muscle to heat.
Either way, you have some good looking pulled pork there.
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GeorgeH
BBQ Super Fan
Joined: 30 Aug 2009
Posts: 445
Location: Arkansas, between Little Rock and Fort Smith
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| Posted: Sep 03 2010 Post subject: |
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Nice job. I told you is is pretty hard to mess up pulled pork. Was it moist enough?
George |
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Sep 03 2010 Post subject: |
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Great job on your first run there kipp438.
Beautiful color, looks moist and I bet the flavor was awesome.
What kind of wood did you use?
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kipp438
Joined: 30 Aug 2010
Posts: 23
Location: Wisconsin
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| Posted: Sep 04 2010 Post subject: |
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| Jarhead wrote: | Great job on your first run there kipp438.
Beautiful color, looks moist and I bet the flavor was awesome.
What kind of wood did you use? |
Thanks, yes it was very tasty! I used Apple and hickory.
| GeorgeH wrote: | Nice job. I told you is is pretty hard to mess up pulled pork. Was it moist enough?
George |
Thanks, yes it was super moist.... now If I could only get my ribs that way.
| TallySmoke wrote: | I purchased this same smoker from Lowes in February and absolutely love it. It's not professional by any means, but for the price, I don't think you can beat it.
I put a towel on top of mine and that really helps in retaining heat, and I always fill the water pan. I don't soak my chips. |
Yeah, Im liking it so far. I find it very easy to get the temp where I want it. (unless it rains on it in the middle of the night!) Still working on getting the desired light blue smoke, made another thread on it If you have found a way to get it on yours Id sure like to know. |
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