Put the 8lb shoulder on at 5pm last night hoping to it would take at least 15 hours so I could sleep in. Of course I was awoken at 5am not by the alarm clock but the Maverick going off at 203deg. So wrapped and placed into the faux cambro hoping to get more sleep! Put the meat probe into the bbq input on the monitor and set it for 150deg so I wouldn't wake up to a 130deg ruined roast! No it is in the crock pot waiting to get warmed up for dinner at 5pm.
-
-
I had a 6 pounder the other night make it to 198 hours before I thought it would. I really need to start graphing this stuff to see if any neighborhood dogs are upping the temp on my PID controller whilest I sleepeth. -
I would enjoy seeing some photos of your pulled pork if you snap any.
I'm hoping that ThermoWorks' Smoke has graphing capabilities built in that will be revealed when the wifi gateway comes out.
Comment
-
Here are a couple of photo's pre and post bear claws . It seemed a bit less juicy than normal. The only thing I did differently this time around was leaving it in the faux cambro for 3 hours while I went back to sleep for a bit. I wouldn't think that would make any difference...thinking it was just a leaner hunk of meat?
Comment
-
Nice looking meteor you have there!Comment
-
rmeugene, Lowjiber, Like lLowjiber I like a Butt with a Little Fat, but IMHOP the Faux Cambro seems to allow the Juices to Redistribute making for a Moister Pulled Pork? My best guess is that Your Roast was a little on the Lean Side in the beginning? Happy Holidays! 🎄ðŸŽ🍹ðŸŽ🎄
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, DanComment
Comment