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1) Lots of talk about taking interior temp of the cooker during a cook. How/where do you place the probes? (I use a Maverick with 2 probes).
2) I the only reasonably priced pork butts I typically have access to are boneless. I want to start the cook hanging. Any tips on hanging a boneless butt? Surely somebody's done it.
Generally I just wrap the probe around the rebar and let it hang next to the meat, about a few inches away so that the probe is not in the cold air bubble that is surrounding the meat.
I wrap the butts(bone in and boneless) with some butchers twine and when I hang a butt I make sure to hook that twine along with the meat. I also dont let butts hang for the entire cook but I believe Jerod Broussard lets his hang for the entire cook with success.
I hang the Mav probe same way Ernest does.
I typically cut boneless butts into 3 lb buttlets" and tie up heavily with either butchers twine or silicone cooking bands. I usually move them over to the grate around 170-180 degrees IT just cuz I do not want to stress out about losing food in the fire. I have only lost food in the fire one time with some BB ribs. Since that happened, I always double hook my ribs, chuck roast, ect.
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