So I'm doing an over night cook and this morning I ran low on charcoal... the temp dropped. I had to set the pork butts on a table outside while I pulled out the basket, added more coal and wait for it to catch fire. I'm using a UDS. By the time I put the basket back in, the racks and lid back on mostly 10 minutes had passed. The meat was at 178 and now is at 158. My goal was to take it to 203 but now I'm wondering if that's wise or not. Suggestions anyone? Does it matter if I continue to bring it up to 203 or should I pull it earlier? Will it be dry?
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
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Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
-
Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
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Charter Member
- Sep 2014
- 550
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
even at 150, delicious things are happening inside the meat. I would be surprised if you came out any worse for wear. Keep us posted!
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
-
Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
_John_, I realized now that it would have been better to even just tent the meat still on the rack on the table than leave them to the open air .. but oh well, I didn't think of that. CurlingDog 2 hrs after my initial post they all hit 203, well 7 of them did. The last 3 took another 20 minutes. They've cooled, been wrapped and chillin out in the fridge. Going to put on the last 4 tonight for pulled pork tomorrow afternoon. We sampled and your right, they turned out awesome with Huskee Rib Rub and mustard! My fave :-)
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