Reply to "Question on Temp Jump"

Former Member

quote:
Originally posted by BBQTom:
Just thought I'd add my experience. I did two pork butts in my Amerique last weekend. I set the smoker temp at 250 and the probe temp at 200. I used 3 oz of hickory. After just under 9 hours of smoking, the probed butt reached 200. I checked the other one and it was at 190. Since I had expected the cook time to be much longer

Tom

Tom, thanks for the report. I was planning on trying 250, but the spike spooked me. I'll have a butt ready to go in a day or so, plan to try 250. I really have no problem with any of the cook times, I'm just trying to get the feel of long and slow. Guess it ain't rocket science, just good old fun. Have a whole chicken going in tomorrow, Temp 225, I'm thinking 3-4 hours or when the meat gets to around 180ish.

Jay

4/20/0911:56 AM

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