Reply to "Struggling Smokette Newbie"

Former Member

Knees,
It's funny you posted this. I just sat down to ask the same question.
I just cooked my first meal in my new 008. It was a 7.75 pork butt. I put it in last night (straight from the refrigerator) at 225 and took it out early this evening...21 (yes, twenty-one) hours later at 199. The meat tastes great, had a perfect bark, was incredibly moist, and is falling apart beautifully. But like Knees, isn't 21 hours an awfully long time? I guess I should take it out of the refrigerator earlier next time...but does that make that much of a difference?
Thanks Knees for letting my glob on your question.
Jim

1/10/099:43 PM

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