quote:
Originally posted by Marty-WI:
What I am confused with is "it's done when it's done". Had I not had a probe, I would have no idea I wasn't close even after 15 hours.
First of all, that's MY saying... I'm just sayin'
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
It only means that this isn't a recipe, so don't cook it like a cake. You have to find a way to determine doneness. For most, that's a remote probe and a TARGET temp. I used caps on purpose. It's only a target. You'll have to determine if it's done. You do that by testing it when you reach your target. Some will tug on the bone to see if it removes easily. Others will use the probe (or another probe) and just push it into the meat. Feel for how much give it does/doesn't have. That's the best way. It will have less give in the middle than the outside because of the density of the PB.
As for the varying times, temps, methods, etc. We've been at this forum for 10 years, and I'll say that most of my posts are consistent, but you'd have to read all of them.
Most Smokette, 008/009, insert model # for the electric CS indicate 2 hours a pd is a good average.
There's no absolute right or wrong. PB's are the easiest to cook.
Are there conflicting statements. Sure, not like I haven't posted over 10,000 times. But what you'd see is not conflicting statements, but evolution in trying to help.
PB 101 was written over 10 years ago. And yes, I need to redo it, but I have so much PB info in my head (from 10 years of user questions) it's really a MAJOR project to rewrite.
Until then, just ask, we'll answer.
I would:
1) validate the internal temp of the smoker
2) validate the temp of the probe
quote:
Originally posted by Marty-WI:
... Put it into 2 warming trays. One with Sweet Baby Ray sauce and the other naked with CS rub. I didn't like it naked nearly as much. Tasted dry.
You made conflicting statements. You said it looked moist but tasted dry. Depends on how long in the warming try. try mixing in some rubs for more flavor, yes, after pulling. Also a little sauce (I like the ones in PB101 because they're thin).
Letting it rest is just like letting a steak rest. You want all those juices to dispurse throughout the meat. Oh and keep the juices if you used foil and you can pour them on or defat them and pour on.