Pretty happy with how these turned out. The entire cook went perfectly to plan which I think is the first time that’s ever happened!
1 hour @ 225F then 5 and a half hours @ 275F with 3 chucks of mesquite until probe tender which was around 204F internal.
My little trick is to put in a quarter full water pan at the very start of the cook. This ensures low temp (225F) and moist smoke which really helps with locking in a deep coloured smoke ring.
Once the water pan evaporates the temps bump up to 275F and stay there for the remainder of the cook.
Spritzed ever hour from hour 2 onwards due to the water pan not providing moisture after evaporating.
Rested for an hour and let me tell you – DELISH! Tender but not fall apart, clean up off the bone – happy camper right here!
deejayonid
You know it’s going to be good when the smoke ring is fatter than the bone. Nice.
Mountain_Chain8764
It’s not the size of the dog, but the size of the fight in the dog.👍
3 Comments
Pretty happy with how these turned out. The entire cook went perfectly to plan which I think is the first time that’s ever happened!
1 hour @ 225F then 5 and a half hours @ 275F with 3 chucks of mesquite until probe tender which was around 204F internal.
My little trick is to put in a quarter full water pan at the very start of the cook. This ensures low temp (225F) and moist smoke which really helps with locking in a deep coloured smoke ring.
Once the water pan evaporates the temps bump up to 275F and stay there for the remainder of the cook.
Spritzed ever hour from hour 2 onwards due to the water pan not providing moisture after evaporating.
Rested for an hour and let me tell you – DELISH! Tender but not fall apart, clean up off the bone – happy camper right here!
You know it’s going to be good when the smoke ring is fatter than the bone. Nice.
It’s not the size of the dog, but the size of the fight in the dog.👍