Cooking with hickory at 240 which should go for 14-15 hours finishing at 185 internal. Last four were cooked with peach which turned out really good.
Hope no large chucks pull off when finished.
I only use propane like all real men .
Isn't 240° a little hot?
ZRX1200 wrote:
It is not exact and the last two I did a few nights ago were at 235 and they went for a little over 16 hours. Due to tomorrows schedule I was trying to shorten the cook time an hour or so.
Wish I could afford propane, I have to use burnt tree's.
I use leaves and a magnifying glass.
teedubbya wrote:
Starter?
I frequently set my DigiQ for 235-250, depending on how long I want it to cook. I was at Sam's yesterday and was gonna grab 2 bone-in butts... but I didn't have rub made and didn't feel like going to another store to get all the ingredients.
Need to do a cook next weekend.
Edit: I have a new recipe for rub. Got it from a guy who volunteers for us at the jail. He has won numerous competitions (in several states) and now judges competitions. He brought us a sample of his work and dear Lord is it so much better than mine. 🤦
Is this someo:) kind of kinky Sex thread or somethin??
jackconrad wrote:
Just because we're talking about rubbing butts?
No.
Talk of butt rubbing is ok. Beware of threads that talk of smoking sausage.
Damn, neither pulled apart when removing from the grill. Probably should not secure with butcher twine when preparing for others.
The only time I ever had one not pull is when I left it in tact and regrigerated it to pull later. Ended up being a slicer and not a very good one.
I enjoy having my meat rubbed
JadeRose wrote:
You need to check with Wheel.
I wouldn't think the twine would do anything.
I was being a smart azzz. These were both gifts and it would be hard to explain a big chunk missing. I started using the butchers twine this past year to keep them from pulling a part when I remove butts from the grill.
My normal procedure after removing from the grill is to tent each butt will foil for two hours then I will wrap in foil if to be eaten later.
In the past I have cooked to 195 but recently started going to 185. I could be wrong but it seems that any of the left overs are a little more moist when reheated.
I have removed pork shoulders at 195-200 before and they still came out great.
MACS wrote:
I would agree but I try and not exceed 195.
One of my first attempts with the Digi Q went turbo on me during the night and when I woke up the next morning the internal temp was 210. It was still good on the first run but the left overs were a little dry. I chalked it up to an ID IO T error.
They've been very tender and juicy, even upon reheating.
