It's done when it's done....

Former Member

Case and point...last week I did one 8# Pork Butt...had folks over at 2:00, internal temp was only 175 but I had it in there for about 10-12 hours...ate it, results: just ok, tough to pull apart.

Today, same 8# Butt, internal temp 200, 14 hours of smokin'...AWESOME!!! Easy to pull apart, taste is outta this world! I did take a couple of pics that I think I'll send to Smokin' since I'm a novice computer geek. Happy Fathers Day to all that are out there!!!

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AFTER

6/17/011:33 PM

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Former Member

You got it, send them away.

Pork Butt is like that, it WILL be done when it's good and ready.

Glad you had success the 2nd time.

Smokin'

6/17/0111:59 PM

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Former Member

Hey QDOGG-- You should remove the racks that aren't in use before you fire up the CS. One less thing to clean!

6/20/0112:08 PM

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tomMember

Naw,QDOGG. That bottom rack is where you put you big open pan of baked beans,to utilize all that great smoke and drippin's.

6/20/016:10 PM

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Former Member

I stand corrected! Tom knows how to squeeze every last bit off flavor out of a cook!! I've planning to do a nice pot of beans on my next cook. Have a nice bag of brisket crumblings and burnt ends just rarin' to hop into the bean pot!

6/20/016:54 PM

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