Finally breaking the slump


 
Don Reed

Don Reed

TVWBB Pro
I haven't cooked anything yet this year,either been to busy and sometime just to lazy. Some friends at the shop said if I cooked it they'd pay for the meat. 2 of these are for them ,the other is mine.
100_2203-1.jpg
 
No mopping or spritzing,this pic was taken just before wrapping to finish, they were about 175 or so internal when I did and that was the only time the lid came off until they were done. There was a bunch of juice in the foil when I unwrapped them after the rest which was about 2 hrs. filled the ring of the 22 full with Kford and some hickory chunks, cooked the meat for about 10.5 hrs the weight of the butts was 8.5,8.2 and 7.0, this was also the first time I didn't have the pobe for the Maverick on the grate but had stuck it through the vent so just the straight part of the probe was in the cooker so the curve was on the outside. Held temps between 245-265 through the whole cook and only adjusted the vents one time when the temps dropped a little. I believe I could have got another 3 hrs of burn by the looks of what was left in the ring after I broke the smoker down to put it away. The OEM therm read about 225-230 which was about 20-30* lower than what my Maverick was reading and the temps at the grate may have been a little higher than where I was taking them from at the lid. I didn't use water, sand or a clay dish in the water pan but I do use a piece of 10ga steel cut in a circle so it fits inside the water bowl w/a smaller disk under it that looks like this
Assembled.jpg

with a layer of foil over that. the small pic is of the smaller disk, I don't know what happened with the sizing.
 
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