Re: What's in your smoker?
Quote:
Originally Posted by Mr B
I dont like to struggle while pulling my pork either. Dont get me wrong, I dont like it to be mush like baby food, but I do want it to fall apart while I am pulling it with my hands.
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I'm with you on that.
I typically do a pair of Butts at a time, and prefer that they come apart easy as I am usually the only one pulling.
Quote:
Originally Posted by tupacboy
holy crap 23 hrs?
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It is a temp thing.
I like to cook a 180-200 for the first 12 or so hours. I typically put it on in the evening on the low side, and I up the cook temp to the 250 + area the next day when I check and refresh.
It also depends on if a temp-drop plays in.
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