When to start my cook

[Rod MacLennan]

I think it's very easy to be overly critical of one's own food. The important thing is that the family enjoyed it and I have a few bits to try and do better next time

Thanks everyone for all the advice; great to have some support for the first big smoke of the year!

 

[Jeff Boudman]

End result was... OK. A bit tough, but fine with juice and sauce added in. A couple of possibilities I can think of. (1) The meat ended up resting for over 7 hours, it was still at 150 IT, but could possibly be overdone (I also didn't vent the foil before putting in the cooler so IT may have risen above 210...). (2) Cook temps were too high, due to the various flare ups.

EDIT: On second taste with juice, some rub, and BBQ sauce added it's not too bad at all. I think I had better results last time round when I injected whilst following Harry Soo's recipe.

I’d mark it as a success and go from there.
Temperature of the pork is a good indicator but I always probe for tenderness at 185’.
I cooked 3 butts on Monday and they were all tender before they hit 190’ so that’s when I took them out and foiled.
Also, the pork you bought might be leaner than what we get in our grocery stores.
I’ve cooked Berkshire and Duroc pork before and it’s well marbled but leaner and contains less water than what I buy at my local grocery store. I always check for tenderness earlier than the standard grocery store pork.
Thanks for sharing your cook.

 

[Timothy F. Lewis]

I think it's very easy to be overly critical of one's own food. The important thing is that the family enjoyed it and I have a few bits to try and do better next time

Thanks everyone for all the advice; great to have some support for the first big smoke of the year!

Boy, ain’t that the truth!
You’re more than welcome for any help I might have been, usually I just make trouble!

 

[Tony-Chicago]

You were a success! A bit early, and the temp may have gone too high after the wrap, but you were well prepared and could refocus before 2. Excellent! As Timothy said, good to be done and in charge so you can be ready for the feast.
For a long overnight, maybe 260 is a bit high, but not for quicker cooks. You could have skipped the wrap or lower the temp, but it was a.win for sure. btw. I frequently cook much hotter, but for quick cooks. Would venting have helped prior to holding. Maybe, ask the experts. But it sure looks great from here. Win. Kudos for starting early and getting done on-time. Major win that us long timers.. frequently miss.