Crüe-B-Cüe
is Blowin Smoke!
- Joined
- Sep 25, 2007
- Location
- Mobile, AL
Yesterday I smoked a pastrami and 2 butts on the drum. I had mixed results. The pastrami turned outvery tender and juicy but next time I will cut back on the pepper a little bit.
The buuts are where the problems came in. This is the first time I've cooked butts on the drum. I put them on about 8:00 am. The smoker held temps between 225 and 240 all day. The dang things just didn't want to cook. Finally after about 9 hours I foiled. I let them go another 2 1/2 hours. One was at 180, the other at 171. The drum was running out of gas after over 12 hours of cooking, so I moved them to the oven to finish them off. Took them up to 200 as normal. Parts were tender and juicy, but other parts were dry tough and stringy. I don't know if it's because they took soooo long to cook or something else. On the Char Griller they always turn out fantastic and cook in a lot less time. I thought one of the advantages to a drum was quicker cook time due to direct heat.
Here's the pron anyway....
The buuts are where the problems came in. This is the first time I've cooked butts on the drum. I put them on about 8:00 am. The smoker held temps between 225 and 240 all day. The dang things just didn't want to cook. Finally after about 9 hours I foiled. I let them go another 2 1/2 hours. One was at 180, the other at 171. The drum was running out of gas after over 12 hours of cooking, so I moved them to the oven to finish them off. Took them up to 200 as normal. Parts were tender and juicy, but other parts were dry tough and stringy. I don't know if it's because they took soooo long to cook or something else. On the Char Griller they always turn out fantastic and cook in a lot less time. I thought one of the advantages to a drum was quicker cook time due to direct heat.
Here's the pron anyway....
