Blackened
is one Smokin' Farker
5 lb. butt, deboned and cured for 10 days w/ TQ and brown sugar. After curing -
Sprinkled with pepper and smoked on the 11th day..
Smoked in the drum with apple, and tried to keep the chamber temp between 160-180. About an hour and a half in when the internal temp. was 100, I made the mistake of opening the drum and flipping for even smoke and color, and that was a big mistake. I only had the lid off for less than 20 seconds, and the temp spiked to 220, and I was unable to get it below 200 for the rest of the cook.
Overall cook time was 3 hours to get it to an internal of 140.
Wrapped and rested for an hour, before I put it in the fridge overnight to cool and slice tomorrow..
Pic's to follow in the morning..
Sprinkled with pepper and smoked on the 11th day..
Smoked in the drum with apple, and tried to keep the chamber temp between 160-180. About an hour and a half in when the internal temp. was 100, I made the mistake of opening the drum and flipping for even smoke and color, and that was a big mistake. I only had the lid off for less than 20 seconds, and the temp spiked to 220, and I was unable to get it below 200 for the rest of the cook.
Overall cook time was 3 hours to get it to an internal of 140.
Wrapped and rested for an hour, before I put it in the fridge overnight to cool and slice tomorrow..
Pic's to follow in the morning..
