Nice drum. They make for one of the best bang for the buck smokers around. What kind of therm did you use. The one we have at work (we built it) has a cheap therm that is way to far off.
Great! ypou are ready for the comps!here :
What a fantastic Mod!here's my WebEgg:
(sorry, camera pics)
Ready for tomorrow
that;s for a small one though.. more like 20-24hr for a 10-12#.....12 hour Boston Butts.
that;s for a small one though.. more like 20-24hr for a 10-12#.
... unless you want to slice it, not pulled
tell you the truth, i never checked the outside temp... i set the alarm at 200* and leave the probes in all along, i dont babysit it. At ~170* it stalls, the bigger the meat the longer the stall. Many ppl are tempted to crank up the temp, i never do.Be careful cooking a butt so long. You do recall that at least the outside of the roast needs to be over 140 within 4 hours to avoid bacteria build up.
tell you the truth, i never checked the outside temp... i set the alarm at 200* and leave the probes in all along, i dont babysit it. At ~170* it stalls, the bigger the meat the longer the stall. Many ppl are tempted to crank up the temp, i never do.
After i let it rest for another hour or so it pulls just by blowing at it
hey, i still alive