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This past weekend at the Bixby contest (my first cook at a contest with the FE and first run with Pork Butt and Brisket), I put my butts (8lbs each) on at normal time, around 2am for my old smoker, and when it cam time to turn in pork, it had only reached 193 degrees. I usually take my butts to around 200. When I took my pork off, it didnt pull like usual. The bone came out with ease, but it didnt wanna pull at all. I cooked my butts on the top shelf the entire time. I foiled at around 170 degrees. My butts are usually ready to pull at least an hour or 2 prior to turn in. Is it the top shelf? Is it cooler up there? I heard that the top shelf was the "hot spot" but it didnt seem that way. Any suggestions?

Funny thing was I took 7th in pork out of 76 teams and after I turned in what i could salvage, I trashed the rest. Good times.

Stu
Stu's Q BBQ
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What was the temp you cooked at and(have to ask) was it the same as your other cooker?

Was this contest the first time you cooked on your new FEC paying attention to time?


Sorry for the question, but I like to get the whole picture. Big Grin

Anyway, sounds like a heck of a showing for your first outing with a new cooker!

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