Exactly- I too was concerned with the quick rose when I started out with pork butt years ago and thought they would be done in half the time it should have been so lowered the temps. Then it hit the stall for several hours that really tenderized the hel l out of that hunk o meat You are right in track Eric
Wheres the vortex when ya need it? Just came in to the ac to cool off for a few minutes.....Its freaking hot!!! Its also a day that would be difficult to keep a low temp around 200 if needed. Heck 250 would be tough
X2 My first one wasnt done till almost 10pm because of this.......I was shooting for 7pm at the latest
Actually the tip I remember on smoking pork butt is Once you close the lid, do not open it for any reason until is done. Its like religion-you have to have faith that its ok in there
the only time i foil ribs is when theyre cool and im puttin them in the fridge!or making Mcrib sandwichs and i want the bones to pull out clean
.... actually I think you are onto something with that... my last rib cook. The unfoiled one was fantastic...
that 3-2-1 rib thing was started by some wannabe that couldnt handle it.........dont get me wrong,it works but its cheatin......or if you failed math and miscalculated your cook time,you could foil to speed things up
the problem(i know its natural to most of us wanting to correct the temp) but its a big hunk of meat....it acts as its own heat sink....its not gonna bother it,but lowering the pit temp causes lag time ....then raisin it back up...more lag time.....every action has a reaction....but takes time.....chasin temps makes for a unruly cook....adjusting temp for a trout fillet yes....
it sure smells good.....i sell quite a few new chainsaws,and the customers come back and comment on how good they smell.......i might be onto something....
