So today, the weather is horrible but I am cooking anyway. :-)
It's 70 degrees, but windy and rainy. I'm cooking on a covered deck so at least I'm not wet.
Here's the pork butt I purchased at the store last night, they only had two fresh butts available. What do you see that is right or wrong with this cut? (wanting to learn)
Maverick is set for 203 degrees on the meat temp. Current grill temp at the grate is 237.
I put the pork butt on at 7:03am.
9:15am update
Grill temp at grate is 223. Having a bit of trouble keeping the temp up. Meat temp is 113. Just refilled the water pan and stirred the coals.
2:30pm update
Well, I have hit the stall! Was at 156 at 12:30pm. Stalled for a long time at 158, currently at 162. I am not wrapping it because I want a crunchy bark. Also, I want to see how long it will take to do a traditional smoked pork butt. Resisting the urge to do something and just let the process work... :-)
It's 70 degrees, but windy and rainy. I'm cooking on a covered deck so at least I'm not wet.
Here's the pork butt I purchased at the store last night, they only had two fresh butts available. What do you see that is right or wrong with this cut? (wanting to learn)
Maverick is set for 203 degrees on the meat temp. Current grill temp at the grate is 237.
I put the pork butt on at 7:03am.
9:15am update
Grill temp at grate is 223. Having a bit of trouble keeping the temp up. Meat temp is 113. Just refilled the water pan and stirred the coals.
2:30pm update
Well, I have hit the stall! Was at 156 at 12:30pm. Stalled for a long time at 158, currently at 162. I am not wrapping it because I want a crunchy bark. Also, I want to see how long it will take to do a traditional smoked pork butt. Resisting the urge to do something and just let the process work... :-)
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