Morgan Sziraki
TVWBB Pro
Right on John,
I've had the temp drop overnight too, also to about 170*F. I usually start fairly high, and then bring the temp down slowly (to about 200 - 220) so 170 for a while isn't bad if the internal temp of the meat has already made it close to 160.
The problem I have is: I've never ruined a pork butt, and a few time you might have thought I was trying to. You know the score, forget about checking temps or get called away, stuck in the supermarket or traffic, forget water top up, and come back to find the temp at 300.
However, I've dried out a few briskets. *I* need to pay careful attention when doing brisket.
So fast did 50 lbs of meat go ?
morgan
I've had the temp drop overnight too, also to about 170*F. I usually start fairly high, and then bring the temp down slowly (to about 200 - 220) so 170 for a while isn't bad if the internal temp of the meat has already made it close to 160.
The problem I have is: I've never ruined a pork butt, and a few time you might have thought I was trying to. You know the score, forget about checking temps or get called away, stuck in the supermarket or traffic, forget water top up, and come back to find the temp at 300.
However, I've dried out a few briskets. *I* need to pay careful attention when doing brisket.
So fast did 50 lbs of meat go ?
morgan