NeilH
is one Smokin' Farker
Whats the best temp to cook a bone in butt at and whats the internal temp to take off the smoker to get pulled pork?
(Will be using a 18.5 WSM)
(Will be using a 18.5 WSM)
Whats the best temp to cook a bone in butt at and whats the internal temp to take off the smoker to get pulled pork?
(Will be using a 18.5 WSM)
Hey Bro, being that I'm from salisbury, (in wilmington now) I go thru a bottle of that stuff once a month. I try it on anything. What temp did you cook yours at for a 12 hour cook?All of the above advise is Good brother Neil. Just remember, DO NOT be in a hurry or you'll have 'Hog Hoof' rather then Nice, Tender 'Hog Que'.
For example, last Sunday I smoked a 11 # bone-in Butt and it took 12 hours to 'Get Right'. Time consuming? Yes, Worth the wait?.............OH YEAH!......
I like to see 200 to 210 F on a instant read thermo and it probes tender.
When done, sprinkle it with the sauce of your choice. Myself and my Sweetie Pie really like a little Scott's sauce made right here in OUR beautiful state of NC - Goldsboro. Get it at Food Lion, Harris-Teeter, etc. or on-line at:
www.scottsbarbecuesauce.com
Enjoy, and Most Important........Have Fun!....................:biggrin1:
Between 210 and 240 F, never above 250. My smoker temp varies with the wind and outside temp because I use a Really Old Char-Griller that I modified.Hey Bro, being that I'm from salisbury, (in wilmington now) I go thru a bottle of that stuff once a month. I try it on anything. What temp did you cook yours at for a 12 hour cook?
Definitely. I'm gonna go thru a 12 pack without trying.Between 210 and 240 F, never above 250. My smoker temp varies with the wind and outside temp because I use a Really Old Char-Griller that I modified.
However, it really doesn't matter what cooker/smoker you're using. Heck, I've tasted GREAT HOG that was cooked in a Galvanized Trash Can! Most important is to Learn how your Weber runs/works and you'll get the hang of it.
I have to refuel mine about every 3 hours which gives me the chance to 'Eye-Ball' the Hog and see if the fat is dripping out 'Nice'.
Some folks ask, 'What do I do during the long cookin' process'? Simple Answer: Enjoy a Adult Beverage!............:-D
Have Fun and Enjoy Your 'Que' .............:becky:
Speaking of "stall," how long does this usually last?Neil,
If you are monitoring the internal temp (and it sounds like you are), don't let the "stall" get to you. Most of the time, the internal temp will rise to a point and then just sit there. Nothing is wrong, just push through it - the temps will start going back up soon enough. Wrapping in foil will help reduce the stall time if you are in a hurry, but, as others have mentioned, this is debatable.
For pulled meat, I go to at least 195, but, as said, everybutty is different.
(Sheesh - bad pun - I can't believe I just wrote that)
Alex