I put in 2 boneless PBs in my SM025 with some hickory/cherry pellets at 275 degrees at 7:00am. At 12:00pm I decided to wrap in foil and finish for another hour. The internal temp before wrapping was 190. In the last hour I achieved 205 degrees internal temp. My goal for the last hour was to retain moisture and to finish the product quicker.
I FTC'd these for 4 hours and pulled them at 5:00pm. They were moist, delicious, and plenty of smoke flavor for our liking.
It doesn't bother me at all that there was little to no bark. I know when I foil them for 4-6 hours in the cooler the bark will soften anyways. These were made intended for a few sandwiches and a lot of "other" dishes through-out the month. I am not sure I will ever go back to low and slow unless I am trying to impress with awesome bark.
The hot and fast method might help someone doing more product then their machine can handle. Just a thought.
As the fine cooks on here have taught us, after 140 the meat isn't going to take on much more smoke. I think next time I will wrap at 140 Internal temp and finish.
I also didn't add any liquid to the foil wrap at 12:00. Product was still moist at 5:00pm. However, I understand that adding a liquid could also add a layer of flavor. Will try this change later as well.
I didn't notice any stall. I am sure it happened but it must have been much quicker.
