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Unread 10-14-2011, 01:14 AM   #4
LVBBQMan
On the road to being a farker
 
Join Date: 05-29-11
Location: Las Vegas, NV
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I need to correct what I said. Every time I have cooked based on TIME, I have gotten in trouble. I now use a Maverick ET 732 to monitor my meat temperature. If i am cooking multiple meats as you indicate, I have a less expensive Master Forge that I use on the second meat type. My Backwoods Fatboy is very efficient and brisket and ribs are done much sooner than I expect. However, due to variable stall characteristics in pork butts, my limited experience with butts has been that they take longer than the calculated 1.5 hours per pound when cooked at 225. I am going to cook my next butt at 250-260 and try to shorten the cook time. But the whole process for me is based on temperature because I can monitor it without opening the pit to stick something in to find out if it is "as smooth as buttah".
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Backwoods Fatboy, CharBroil Bandera, CharBroil Big Red, Red Thermapen, Maverick ET-732
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