quote:Originally posted by g-man: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!
No, I'm talking about the juice that is retained in the foil. As for the water pan, I don't typically use water as I don't find it necessary. Instead, I normally foil the water pan so that I don't need to clean it after a cook.