Doug Parizo
TVWBB Member
First of all, thanks to Tom and Wesley for rescuing my first pulled pork cook tonight: Problem with my first butt cook.
The results were good, but not great (a little dry and stringy in some places.) My guess is that this is due to too low temperatures and a resulting too long cook where the meat temp only got to 184 when I gave up and served it, which brings me to my question:
Why do you think my WSM settles in at 210-212 degrees? I fired it up by the book with the Minion Method around 9PM, at 10PM adjusted the vents to 25/25/25 and at 1AM it was at 210. I nudged the vents to 25/33/33 and went to bed. When I woke up at 9AM, it was only at 212 /infopop/emoticons/icon_confused.gif . I'm thinking to create the great stuff, I need my WSM to settle in in the 230-250 range, right?
Thanks in advance for your advice!
-Doug
The results were good, but not great (a little dry and stringy in some places.) My guess is that this is due to too low temperatures and a resulting too long cook where the meat temp only got to 184 when I gave up and served it, which brings me to my question:
Why do you think my WSM settles in at 210-212 degrees? I fired it up by the book with the Minion Method around 9PM, at 10PM adjusted the vents to 25/25/25 and at 1AM it was at 210. I nudged the vents to 25/33/33 and went to bed. When I woke up at 9AM, it was only at 212 /infopop/emoticons/icon_confused.gif . I'm thinking to create the great stuff, I need my WSM to settle in in the 230-250 range, right?
Thanks in advance for your advice!
-Doug