John Sealey
New member
Top roasts (bone in) just hit 190.Bottom (deboned) are 180.Looks good so far!
New 22.5 WSM Owner needs help
- Thread starter John Sealey
- Start date
Tim Quon
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Sealey:
11:30 meat temp 188. How high can I let it go before rapping them in foil? I would like to pull the pork at 3. </div></BLOCKQUOTE>
I usually wrap in foil at 195. Once wrapped,
I will then place in a slightly warmed up portable ice cooler(warmed by the sun or a little hot water)with a towel wrapped around each butt. I've kept butts for 3 to 4 hours this way and they are still hot to the touch when pulling.
11:30 meat temp 188. How high can I let it go before rapping them in foil? I would like to pull the pork at 3. </div></BLOCKQUOTE>
I usually wrap in foil at 195. Once wrapped,
I will then place in a slightly warmed up portable ice cooler(warmed by the sun or a little hot water)with a towel wrapped around each butt. I've kept butts for 3 to 4 hours this way and they are still hot to the touch when pulling.
John Sealey
New member
Meat turned out very well. The only problem was that I made about three times the amount that I needed. There was no problem getting people to take it home. Thanks to all that gave suggestions. It sure helps shorten the learning curve.
Bob Sample
TVWBB Diamond Member
Glad it all turned out great. Next time your cooking that much give me a call and I'll go visit my sister in Kitchener and make a detour to your place for supper.
John Sealey
New member
Back at ya.If you do some I'll visit my son in Ottawa!