Reply to "Pork blade roast question"

wheelzSmmmmoooookin'!

Kayne -- Allowing yourself "x" amount of time will not cut it. "It's done when it's done." I've learned to put my butts & briskets on the night before at a low temp, usually 180*. Get up in the morning and crank it up to 225* (no, I am NOT a fan of "blasting thru" the plateau). Ninety-nine percent of the time the butts are done by noon, then foiled and put in the cooler for at least two hours.

It's difficult to make the meat work for you so you have to give in and work with the meat. Patience is key here.

With experience you will learn both your smoker and the meat, but the meat will be more cantankerous! Note that no two identical cuts are the same - even from the same animal. One may take 12 hrs, the other may take 14!

Hang in there and just keep smoking. Come to the forum often as there are many fine cooks here to assist with many & any problems.

Good luck!!!

10/20/087:58 AM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...