MikeCairnsUK
New member
Hi, (My first post) This past weekend I did some pork butts on the smoker. But, as time got on I didn't have chance to let everything rest long enough, and it all felt a bit rushed. Still tasted great and everyone enjoyed it, but I felt It could of been better. Also with being rushed, I didn't have as good of a time.
I've watched a few videos on YT that has shown top chefs holding food in what are basically ovens. So I was thinking if they can do it, why can't I.
My game plan for next time is something like this. Times are approximates, just did give the idea. I have a Bullet Smoker and a Electric Smoker.
10pm - Put the pork butt on the Bullet smoker at 225f.
7am - After the stall wrap the butt and transfer to the electric smoker at 225f. (I don't see the point in wasting charcoal once it's wrapped, so I use the electric smoker as an outdoor oven. Wife hates the house been filled with the smokey smell.)
10-11am once the butt is up to temp, and I've tested and know it's ready. Turn the electric smoker down to 150f and let it rest in there until time to serve, between 2 and 3pm.
Does this seem like a viable idea or am I missing something? I read that I need to keep the meat above 140f, and if it drops in to this zone it needs to be served and/or refrigerated within 2 hours.
In my head it seems to be a no brainer, but I'm no expert.
Thanks, Mike
I've watched a few videos on YT that has shown top chefs holding food in what are basically ovens. So I was thinking if they can do it, why can't I.
My game plan for next time is something like this. Times are approximates, just did give the idea. I have a Bullet Smoker and a Electric Smoker.
10pm - Put the pork butt on the Bullet smoker at 225f.
7am - After the stall wrap the butt and transfer to the electric smoker at 225f. (I don't see the point in wasting charcoal once it's wrapped, so I use the electric smoker as an outdoor oven. Wife hates the house been filled with the smokey smell.)
10-11am once the butt is up to temp, and I've tested and know it's ready. Turn the electric smoker down to 150f and let it rest in there until time to serve, between 2 and 3pm.
Does this seem like a viable idea or am I missing something? I read that I need to keep the meat above 140f, and if it drops in to this zone it needs to be served and/or refrigerated within 2 hours.
In my head it seems to be a no brainer, but I'm no expert.
Thanks, Mike