Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Thank you so much for the help! I'll remove the fat cap and cook at 230F to help gently speed things up. That's crazy the guy took 12 hours to cook 3.25lbs!! Better sooner than later.
My pleasure. His cook was very likely unwrapped. I don't own any SIFI (set it and forget it) cookers, mine are all manual if you will, so I prefer to wrap.
I hope you plan to share some pics of the maiden voyage cook!
mgaretzDWCowlesErnest I would love a pellet cooker, been eyeing the RecTec regular and mini both. I would love the chance to put a butt or chuck in when I go to bed and wake up to a mostly done hunk of meat. I've never known that luxury! But I'm ok manning the controls too, so no hurry.
Are the probes interchangeable? If so, did you switch them? Could be the probes shouldn't be switched from device to device (I'm just guessing).
Otherwise make sure the probes are right next to each other in the pit and give them a little time to settle. a 10F pit temp difference won't kill you.
Probes have settled down and now show the same thing, meat is already at 149 and it's only been in for 3.5 hours. Am I on the right track or is my probe in fat?
Not uncommon to rise pretty quickly, but the stall will come around 160 and you will probably freak out when 3 hours later it is still 160
FYI on the cooking time, the weight of the butt is pretty much irrelevant, the heat has to travel to the deepest part of the butt, so a 10 pounder that is 6" at the thickest part will take the same amount of time as a 3 pounder that is 6" in the thickest part.
Just FYI, I used to skip the cambro too but not anymore. It's crucial, especially for brisket.
The last brisket I smoked started at 5 PM a day before serving. It went in the cambro the next mornig for 4 hours. My best brisket to date.
Just hit the 5 hour mark and the Auber is doing well. Just tapped each leg to free up any ash. Meat is at 158 and stalling, now we play the waiting game :-)
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Hopefully some others have an opinion on this as well, but while you have a little time to think about it, you need a plan for when to wrap if you are going to, I didn't see where you had decided one way or another. If you are dead set on an eating time, if you are not at 180 3 hours prior I would wrap. 225 is pretty low and it could take quite a while to finish, and sometimes people hit a second stall. If it gets done early than fine, it would benefit from a rest, but I think less than 180 3 hours out is a big risk.
Okay, it's only at 163F. I might need to wrap and then put it in a cooler to rest. I'll need to plan a longer (14-18hr) cook. We aren't in any rush, our puppy has class at 7 and wanted to have it for dinner if possible.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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