Chef Jim
Babbling Farker
- Joined
- Feb 7, 2010
- Location
- Tequesta, Florida
Didn't think it was possible. Started the new NB off set this AM and put on a picnic at 07:15.
Temps were good all day and by hour 5.5 it seemed to get over the stall?
Then the rain started so I moved everything under cover, shouldn't be a problem right.
Well every part of the butt had a different temp. Thought I took it off about 195+ and foiled for an hour. It would not pull at all. :boxing::boxing:
Flavor was just OK, not great, but way too good for the dogs.
Took some for dinner and foiled it and back into the oven for two hours. I would have thought that would bring it over. No Way.:boxing:
Was getting late so I just pulled what I could and scrapped some. But the meat was cooked differently in different places. Can't really explain it, but some pulled, sort of, and other parts seemed very well done in color, and were tuff.
I cooked a similar butt for my first smoke on the bandera and it was perfect. This one?????
Only difference was where I bought the meat, and of course the pit.
Any thoughts??
Temps were good all day and by hour 5.5 it seemed to get over the stall?
Then the rain started so I moved everything under cover, shouldn't be a problem right.
Well every part of the butt had a different temp. Thought I took it off about 195+ and foiled for an hour. It would not pull at all. :boxing::boxing:
Flavor was just OK, not great, but way too good for the dogs.
Took some for dinner and foiled it and back into the oven for two hours. I would have thought that would bring it over. No Way.:boxing:
Was getting late so I just pulled what I could and scrapped some. But the meat was cooked differently in different places. Can't really explain it, but some pulled, sort of, and other parts seemed very well done in color, and were tuff.
I cooked a similar butt for my first smoke on the bandera and it was perfect. This one?????
Only difference was where I bought the meat, and of course the pit.
Any thoughts??