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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-13-2013, 06:40 AM   #16
JbTech
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Quote:
Originally Posted by scp View Post
Don't be afraid to foil it...I would at about 165-170 Internal temp....and most important...don't pull it until probe tender...start checking at about 195ish....then cooler it for a couple of hours.

That's the plan!
Not sure about the foil yet...I wasn't even going to check temps, just probe until ready for the cooler. Hmmm.

We'll see! Hoping to have it in the cooler @ 12 or 1 so I can go pick pumpkins with the fam.
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Unread 10-13-2013, 06:51 AM   #17
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Congrats on jumping in head first into the deep end of the pool.
And nice touch on the membership. Gotta love the beers by the name.
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Unread 10-13-2013, 06:51 AM   #18
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Sounds like you have the plan all put together, interested to see the results. Welcome to The Forum, great folks and great advice!!

KC
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Unread 10-13-2013, 07:20 AM   #19
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Quote:
Originally Posted by JbTech View Post

That's the plan!
Not sure about the foil yet...I wasn't even going to check temps, just probe until ready for the cooler. Hmmm.

We'll see! Hoping to have it in the cooler @ 12 or 1 so I can go pick pumpkins with the fam.
Forget about the temps and go by feel. If you want to foil then do it when the bark color is where you want it.
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Unread 10-13-2013, 09:16 AM   #20
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I'm watching.
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Unread 10-13-2013, 09:32 AM   #21
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Cruisin right along!

Temps settled at 250-265ish. Close enough!
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Unread 10-13-2013, 09:39 AM   #22
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Quote:
Originally Posted by JbTech View Post
Cruisin right along!

Temps settled at 250-265ish. Close enough!
That'll Work but may be a 7-8 hr cook.
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Unread 10-13-2013, 10:12 AM   #23
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Quote:
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That'll Work but may be a 7-8 hr cook.
No worries!

More than willing to be patient with this cook!
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Unread 10-13-2013, 02:06 PM   #24
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Well, like I said...

It was an experiment.
Good bark on the top, cooked fat side down.

Pulled at 195, wrapped and in the cooler for 2 hours.

Fat didn't break all the way down. Musta pulled it too soon.
Fat layer on the bottom was dried out/singed.
Bends ok, but takes a tug to pull apart. I'm guessing undercooked

Live and learn!

Total score: C-

Happy? Meh, not totally awful. Enjoyed myself and learned alot!
Close, but not close enough.


I did chop some into squares and coated in rub. Back onto the smoker for an hour.

Last edited by JbTech; 10-13-2013 at 02:32 PM..
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Unread 10-13-2013, 03:06 PM   #25
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Temp is a tool not an absolute trust the probe thickest part of the flat probe like Butter your good. I haven't taken internal temps in.... I don't remember. You where close may be another 45-1 hr
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Unread 10-13-2013, 03:21 PM   #26
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Quote:
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Temp is a tool not an absolute trust the probe thickest part of the flat probe like Butter your good. I haven't taken internal temps in.... I don't remember. You where close may be another 45-1 hr
Overall, could've been worse. We still ate well!

Most of the family used Sweet Baby Rays. I was hoping to produce meat that would taste great alone.
Don't get me wrong, it's not bad...Just not what it could've been.

I could've stayed by the smoker and waited, but anyone who is married knows that pumpkins don't pick themselves!

Any hint that I would stay home from the family outing would, er, well, end up with for days.
It's all good. Like I said, I'm learning alot!

Keep a look out for Smoker 2.0
Accumulating parts as we speak!

Thanks for all the advice! Well worth the beers by my name!
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Unread 10-13-2013, 03:47 PM   #27
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Put any left I pan with lil beef broth in oven at 250-275* for an hour or 2.
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Unread 10-13-2013, 05:33 PM   #28
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Great job there.

Yup live and learn and Q some more.

on the membership too
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Unread 10-13-2013, 05:37 PM   #29
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I Love Sweet Baby Rays on Pork and Stubbs on Beef. I thin both just a Hair.
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Unread 10-13-2013, 06:06 PM   #30
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It's all part of the process, man.....you did well for a first attempt....very well.
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