BobJ
TVWBB Super Fan
Hi folks, rookie smoker here.
Tried my 1st butt on my 14 yesterday, 3rd overall cook, have a few questions.
Does 14 hours cook time to get to 195 sound right?
What time do would you start a 14 hr cook to be ready for 5 pm? I started at 6:20 am expecting 8-10 hrs.
General pulled pork question. Do you serve it dry or mix with sauce of some sort? Seems when I get it at restaurants it's wet.
Trimmed, boneless, 5.4 lbs cooked at 225-250.
Cooked on the upper grate, no water in the pan, no foil wrap till the last 2 hours (see below).
Perfect weather, 53-73, no wind.
FWIW, I cut off a couple muscles that were @ 184 at 6 pm so we could eat. Wrapped the rest in foil and moved to the oven at 250. Pulled and tasted fine at 9:30 pm.
Thanks, Bob
Tried my 1st butt on my 14 yesterday, 3rd overall cook, have a few questions.
Does 14 hours cook time to get to 195 sound right?
What time do would you start a 14 hr cook to be ready for 5 pm? I started at 6:20 am expecting 8-10 hrs.
General pulled pork question. Do you serve it dry or mix with sauce of some sort? Seems when I get it at restaurants it's wet.
Trimmed, boneless, 5.4 lbs cooked at 225-250.
Cooked on the upper grate, no water in the pan, no foil wrap till the last 2 hours (see below).
Perfect weather, 53-73, no wind.
FWIW, I cut off a couple muscles that were @ 184 at 6 pm so we could eat. Wrapped the rest in foil and moved to the oven at 250. Pulled and tasted fine at 9:30 pm.
Thanks, Bob