Hey all,
I just got a 22" and I'm 0-2. I started a cook yesterday at 10am (cold day 17 degrees) at a steady 250 degrees. At the 6 hour mark the temp started dropping because my coal was depleted. I removed the pork butt and wrapped it in aluminum foil to rest. I ran to the store, reloaded the smoker with coal and let it burn steady and one hour later added the pork back onto the smoker (still in aluminum foil). Using the Thermo Pro thermometer the internal temp reached 195 so I removed it from the smoker in excitement. When I cut it open there were areas that didn't look cooked enough. As the meat cooled i re-inserted the thermometer and the internal temp was no 170. I threw it back on the smoker without the aluminum foil for over an hour and the internal temp hit 180. I then inserted it into the oven at 300 degrees for one hour and when i removed it the internal temp was 176! The flavor was great but it was not tender and didn't have the texture of pulled pork. I don't know if i'm over or under cooked. I would really appreciate any help I can get. Images below.
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Thanks!
Matt N
I just got a 22" and I'm 0-2. I started a cook yesterday at 10am (cold day 17 degrees) at a steady 250 degrees. At the 6 hour mark the temp started dropping because my coal was depleted. I removed the pork butt and wrapped it in aluminum foil to rest. I ran to the store, reloaded the smoker with coal and let it burn steady and one hour later added the pork back onto the smoker (still in aluminum foil). Using the Thermo Pro thermometer the internal temp reached 195 so I removed it from the smoker in excitement. When I cut it open there were areas that didn't look cooked enough. As the meat cooled i re-inserted the thermometer and the internal temp was no 170. I threw it back on the smoker without the aluminum foil for over an hour and the internal temp hit 180. I then inserted it into the oven at 300 degrees for one hour and when i removed it the internal temp was 176! The flavor was great but it was not tender and didn't have the texture of pulled pork. I don't know if i'm over or under cooked. I would really appreciate any help I can get. Images below.
Thanks!
Matt N