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I know. I rested mine for a couple hours and it was too hot to pull without some gloves. I always use gloves, but I put some cotton gloves on under the nitrile gloves because it was too hot. I’m sure another hour wouldn’t have changed much.

That’s one of the things I really like about the Thermopen. Not only does it show the temp as you move through the meat, since it’s a nice sharp probe, I also get a sense of how tender the meat is. Bottom line is that the probe is more helpful in determining doneness than temp. Temp just...

The preview came out for tomorrow’s sale. No pork butt. Definitely none for 97 cents a pound. Bummer.

They were $1.79 here at Kroger. I’ll have to keep an eye out. Maybe the next sale paper that starts Wednesday.

Just because - A picture of my rig. An 1880 - The original 14 incher. Plus, that pan under it is new. A 20 inch aluminum water heater pan on clearance at Lowes for $5. Score!

Well it turned out pretty good. Pulled nice and tasted good. We made sandwiches with coleslaw on top. No one complaining and no one is hungry. I guess that’s a success. Plus, there’s a couple pounds left to put in the freezer. Thanks for the advice. Definitely nice to get it done in one...

Well I guess we’re having an early dinner. I couldn’t get my WSM to stay below 300 so the entire cook was 300 to 310 and it finished in about 7 hours. It’s resting now. I probably lit too many coals to start with, plus my little 1880 isn’t exactly tight. Though, I can usually keep it lower...

Let the cook begin - sort of. I trimmed and rubbed the butt and have it in the fridge for the night. I also have the smoker loaded with charcoal and ready to light. Plan is to get up and light the match around 6am. I’m going to try to hold it at about 300 degrees for 5 or so hours and then...

I think it would have held up better than a butt, being a loin. Certainly less greasy. Again, I think it’s just a base for the sauce at that point. Doesn’t mean it’s not tasty, but it’s not BBQ.

With an overnight, I would start around 11pm and things would settle in around midnight. It would finish between noon and 3pm the next day. I’d rest it, pull it and eat around 5 or 6pm. It worked but it was tiring. Especially before I got good at dialing in my WSM.

Please don’t ever say something like that again. If it’s not a crime, it certainly should be. In fact, I’m guessing the result is some very soft (mushy), greasy pork. Not inedible but not good. Basically a base for whatever sauce you love. Thankfully I have a bit more time than to have to...

Yep, that’s how I’ve usually done my pork butts and yes, that’s how they get into the 15 hour length. Low and S L O W . . ., no wrapping.

I haven’t done a butt for some time and I’m not up to dealing with a 15+ hour overnight cook. Any good ideas to get it down to around 10 hours? I’d like to wake up early and have the butt for dinner. If I can start it by 5am and eat by 5pm, that would be great. Thinking a ten hour cook and a...

Read this: https://www.virtualweberbullet.com/charcoal-grate-modifications/ There are better lump charcoals out there that don’t have a lot of little pieces. However, small pieces are common and the charcoal grate mod is worth doing. Some charcoal is regional so your best bet is to try some...

I guess it’s a individual taste. I liked that it was not as dry or tough as some typical jerky I’ve had. Not sure I’d call it soggy or mushy, but I get where your going. It didn’t bother me and, I liked the flavor profile.

I got some SRF beef jerky from Costco. It’s hard to stay away from it. I mean, not as hard as a batch of fresh baked cookies, but pretty darn close. I may try the tri. Agree, cost is secondary to good product. I’ve been buying some Bell and Evans chicken breast which are $7/lb. But, I...

When I load the charcoal, I make sure there’s a nice indentation in the center of the pile for my hot coals. You want to transfer the core of the fire you started in your chimney into the center of the charcoal. You don’t want a bunch of hot coals spread out on top of the pile.

Yep. Did that. A nice mod if you’re going to use lump.

I use lump often. I like it better than briquettes. Re: Uneven Burn - You don’t have to arrange the coals like a Tetris puzzle, but you want to make sure there’s not a big air gap. For example, a big piece of lump could pour out of the bag and sit in such a way as to leave a big space. Just...

To each his/her own, but I would not be interested it spraying my food with that spray. I typically oil my food with evoo before I put any spices/rub on it and then I oil my grates. I have the stainless steel bars for grates. After I heat the grill, I scrape them clean and then I use an oil...