Dry brined overnight with Pit Barrel beef and game rub and some Kosher salt. Paid more attention to the initial start and had the temp at 400 before adding the pork. 1 chunk of hickory. About an hour in it has settled at 270 (yay!) worried it was going to keep dropping again. It’s about 8 lbs so I’ll make a decision on wrapping later depending on time. So far so good!
And the temp kept dropping, went to 249 and had to run to the store came back and it’s at 221. Ugh. Opened the Bottom (Altitude) hole a little more. Cracked the lid for now but can’t seem to get it to hold temperature. Not sure at this point. .
at 1.5 hours neat is up to 137 so that seems to be going okay.
And the temp kept dropping, went to 249 and had to run to the store came back and it’s at 221. Ugh. Opened the Bottom (Altitude) hole a little more. Cracked the lid for now but can’t seem to get it to hold temperature. Not sure at this point. .
at 1.5 hours neat is up to 137 so that seems to be going okay.
Comment