Big Smoke this Weekend

Former Member

I smoked (2) Pork Butts for a birthday party on Saturday. Rubbed the butts with CS Rib Rub, set the smoker for 225 degF. After approx. 12 hours butts were at 197 degF. The pulled pork was excellent (as always). Also, I placed a pan of beans under the butts for the last 4 hours. This was not a good move. There was too much grease floating in the pan for my liking. I spooned off as much grease as possible, gave the beans a good stir and served. The beans were delicious. The pan was empty in no time.

Today, smoked a 21 lb turkey that was brining since Friday. Placed the turkey in the smoker at 9:15 AM at 300 degF. Took a nap around noon, woke up around 1 PM, temperature probe in the breast indicated 190 degF. The bird had a lot of flavor, breast was a little dry. I did not think the bird would cook that fast. No more napping when doing turkey for me

8/30/095:13 PM

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Original Post

Former Member

quote:
Originally posted by eyebuster24:
..temperature probe in the breast indicated 190 degF. The bird had a lot of flavor, breast was a little dry...

It's always easy to give advise after, but around 300, it will be just like mom's did and all the turkey times out there, about 10-15 min a pd.

And of course you now know, 190 is too high for breasts.

Get a digital with an alarm (like Polder, taylor) and put it in the breast, set the alarm for 165)

For beans you're right, you want a little grease not a lot, so the timing of when you put it under has to be after the plateau or just before you wrap.

And of course, you did pull some pork and add it to the beans, right?

8/31/098:10 AM

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