quote:Originally posted by thelostverse:quote:Originally posted by g-man:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
yea that's what i was thinking
I foil because of that after the 3 hour mark.
I usually go four hours and then foil. I really like to use the jus after I put it through a fat separator as a sauce. I've also used on later butts if I'm injecting.
oh you put a drip pan under the meat as you're smoking?
wsm it just goes straight into the water bowl, i'd be scared to pull anything outta that water since i only rinse off the bowl as oppose to actually cleaning it thoroughly
i do use the juice that drips out from the foil though. good stuff right there!