joeljenewein
Well-known member
Hey Brethren - I picked up a new to me Shirley trailer model a couple weeks ago. The day after I brought it home I did the biggest cook I'd ever done, two briskets, three racks of ribs and pork belly burnt ends (I upgraded from a traeger that could fit one brisket so this was a big cook for me) The first cook was awesome. Everything came out good and I knew where I needed to make improvements, so this past weekend I was ready to go again. One brisket, three racks of ribs, two pork butts and pork belly burnt ends.
This time, everything was dry, and I do mean the Mojave dry, so I'm wondering what could have gone wrong, and am asking you gents for help as this is only my third cook on an offset stick burner. Everything had been bought a week before and frozen. I forgot to pull it out earlier in the week to start defrosting so I pulled it out and left it in a plastic tub in the garage to defrost the day before (I believe this is a contributing factor but don't want to blame it all on this because I feel like that's a scapegoat). The night before I seasoned the pork butt and brisket and put them in the fridge in saran wrap so that they were ready to go in the pit at 5 am. The Shirley held around 250 for the entire cook (same as last time) and I've found thats right where it likes to stay. I wrapped the pork butt and brisket at about 6 hours and put the ribs on. About two hours later when i went to spritz the ribs, i happened to move the brisket and could feel through the butcher paper that it was too firm still, and I knew from that point this cook wasn't going to turn out as I wanted it to. I burned clean smoke for the vast majority of the cook, admittedly there were points where it wasn't as clean as I'd like due to my rookie status, but overall I'd say it was clean for the majority of the cook.
Suggestions? Should I add a water pan? I know thats like asking hot and fast vs low and slow or fat up vs fat down. Did defrosting in 16 hours screw me? Do I need to try and get the pit to a lower temp? Appreciate everyone's input.
This time, everything was dry, and I do mean the Mojave dry, so I'm wondering what could have gone wrong, and am asking you gents for help as this is only my third cook on an offset stick burner. Everything had been bought a week before and frozen. I forgot to pull it out earlier in the week to start defrosting so I pulled it out and left it in a plastic tub in the garage to defrost the day before (I believe this is a contributing factor but don't want to blame it all on this because I feel like that's a scapegoat). The night before I seasoned the pork butt and brisket and put them in the fridge in saran wrap so that they were ready to go in the pit at 5 am. The Shirley held around 250 for the entire cook (same as last time) and I've found thats right where it likes to stay. I wrapped the pork butt and brisket at about 6 hours and put the ribs on. About two hours later when i went to spritz the ribs, i happened to move the brisket and could feel through the butcher paper that it was too firm still, and I knew from that point this cook wasn't going to turn out as I wanted it to. I burned clean smoke for the vast majority of the cook, admittedly there were points where it wasn't as clean as I'd like due to my rookie status, but overall I'd say it was clean for the majority of the cook.
Suggestions? Should I add a water pan? I know thats like asking hot and fast vs low and slow or fat up vs fat down. Did defrosting in 16 hours screw me? Do I need to try and get the pit to a lower temp? Appreciate everyone's input.
