Perplexing butt

On the rise again thankfully, was wondering if it tripped the breaker after I turned it up. Here are the time/temps: 008 @ 250 on 16th hour, 1:30 184, 1:45 191, 2:00 188, 2:15 188, 2:30 190, 2:45 191

Back on track, I may take it out when it hits 195. Was originally planning on 200 though.

3:00 190, 3:45 192, 4:15 195 Still went up and down. Must be best not to watch the thermometer real close.

One of my Taylor probes occassionally drops a degree or four and a few seconds later it's back where it should be. Who knows? It may be the probe or it may be that as the meat shrinks it may be drawing your probe to or away from a bone of pocket of fat.

I think you'll find a large bonein butt to be pretty forgiving.

Like wheelz said,That therm isn't a complex instrument you're doing brain surgery with.

It's just a guide to keep us from opening the door all the time.

Now when you start hot cookin' a chicken breast,the accuracy ,to a couple degrees gets a little more important.

If you open the door when it hits about 192º,see if the bone can be twisted,the butt feels a little like jello,and the probe pokes through it easily,you're probably about there.

If not, close it back up for about 45 mins.

Should be cooked about right.

Squirt it down with a little apple juice/mop,double foil it,and dry cooler for a couple hrs.

Pulled it, chopped it and served on white buns. Pretty darn good eats. Later>>

Sounds like you are doing a great job, and as a bonus, your smoker is now seasoned well!

Wipe the inside out with paper towels, and you are ready for the next cook!

OK I wiped it down with papertowels and put the racks and brackets in the dishwasher. Read that some use lemon juice on the inside as well. What does the lemon juice do? Later>>

It is a citrus/acid cleaner.

Most don't bother.

You are trying to build the black interior,like an iron skillet.

I agree. If you use lemon juice to clean it out, you are washing out the seasoning. Some clean out maybe once a year, then reseason with smoke and then fatty pork. Waste of time in my opinion. My Smokette is seasoned to the point where I can do delicate meats without wood and still yet get a mild smoke flavor. I believe most are the same way. Just be sure you wipe out all the grease and/or any meat deposits and you will be in good shape. It should still remain in a sort of greasy and black condition.