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tom, smokinokie and everyone my pork butt turned out great. i really liked the smokinokie moppin sauce tom you reccommended. my wife like the smokinokie apple baste & sauce the best. i used the temp probe on my AmeriQ believe it or not the butts reached the required temp in 6.5
hrs. i didn't believe it at 1st and moved the probe around it still read the same so i took a common meat thermometer and double checked it also got the same readings. since i had to open the door to check things i mopped them both shut the door crank the heat up all the way for another 1.5 hrs figured it wouldn't hurt and i wanted some bark if possible. well the AmeriQ hit a high temp of 287 in that remaining time and yes i got real good bark. i followed your instructions after i took them out and got fabulous results. now next saturday is brisket time folks feel free to give me play by play instructions and reccomendations. Heck i'm not proud and follow instructions good. look forward to hearing from yall. smokechop
Original Post
Smokin' will always advocate, to learn to use the cooker,and then make those changes as needed,or desired.

Take good notes.

There is nothing wrong in making the cooker work for you,to fit your needs.

Now, butts are very forgiving,and give you a lot of latitude.

You may still find that a slow pace through the plateau of 150º-165º,may break down the collagen ,best,and render the fat more completely.

Enjoy and let us hear.

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