Smoke Day Eve is under way


 

ChadVKealey

TVWBB Pro
5/22, 9:30 PM - 2x 9 lb. pork butts put on smoker with temp control set to 240.* Butts were prepped with Chris Lilly's "World Championship" injection and rub.* Used 5 chunks of hickory and 3 of apple with the Charcot ring filled to the top with 2015 formula KBB.

11:00 PM - temps were climbing too high (260-ish), so I shut the top vent down just a bit (maybe by about 1/4). It's hovering right at 240 +/- 5 degrees now.
 
8:00 AM Update: Temps were still right in the zone at about 240, but I checked the charcoal and it looked like it could use some topping off, esp. since I'll be out of the house for a few hours. I added a couple scoops (about 2-3 dozen briquettes) of unlit. Initially, this drove the temp down to about 190, but after about 20 minutes, it's back up to where it needs to be. The internal temp is 154, so not quite at the typical stall temp yet. I'm hoping it'll be near the end of the stall when I get home later.

 

 

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