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Comments
Dang, this cooking deal is as complicated as CKS defensive schemes.
So 10lb butt at 1.5 hrs per lb is 15 hours. Ready to pull it off at 2 PM means I should start all 11PM.
The green egg will really hold that temp steady from 12-7 while I'm asleep? Would y'all get up and check it once or twice just to be safe?
What you need is one of those Bluetooth thermometers. Set an alarm for high and low temps and your phone will go off when it hits them.
Now we're talking. I think my parents have one. I'll try it out
Smoked some chicken thighs and breasts on the weber for lunch today. I usually do a batch a week. Makes great chicken for a few days (add to quesadillas, sandwiches, soups, etc.)
yup. I never check, I don't have any devices. but they are helpful for peace of mind. let it get to temp and hold 225ish for 1/2 hour or so. long enough that you know it is stable and no longer fluctuating. add meat. temp will drop but within 30 minutes or so it should be back to 225ish. as long as wind isn't going direct into the vent it'll hold until out of charcoal
and I highly recommend the resting other folks have mentioned. I purposely FTC mine for 3-6 hours. I think it comes out better after a long rest.
also, as other have mentioned the temp is just a guide. 205-210 internal for most but you want it to probe easy, like butter, in a few different spots. that is when it is ready to come off.
it is easy, just put it on and relax. folks will love it
Ditto on all that. Once you've cooked with an egg a few dozen times you'll have it down. Had all the newest, koolest gadgets for temp control gifted to me and while very grateful, I later re gifted them. It's just cookin folks, not rocket physic's.
On a side note, if anyone ever has an issue with their Egg or Kamado just shoot me a PM. I've rebuilt and repaired just about everything on them especially breaks and cracks in the shell. Got an aerospace sealant I can recommend that bonds up to 2300 degrees f.
I’m personally fond of the smoker & meat dual thermostats. Doesn’t have to be some fancy device with alarms and iphone apps, just a simple dual read thermometer.
I’m (relatively) new to the smoking game, so I find that by keeping my smoker temp and internal temp as consistent as possible, it allows me to play around more with brines, injections, rubs, and mops. I know the difference in outcome can be attributed to my tinkering rather than variations in the cook.
Here’s what I use. Cost $42 at the time. “Maverick Ready-chek”
Hey DawgNation,
With Saturday rapidly approaching and the dawgs squaring off against the HOGS I figured this would be the perfect game to make a pork butt.
Does anybody on here have any tips for cooking a pork butt/shoulder on a Traeger specifically? I just got a Traeger as a gift and I am trying to figure out the best temp to cook it at and how long it usually takes!
I wanna put it on at midnight or 1:00 a.m. so that I can pull it off in the morning and wrap it and then finish it around 1-2.
Don’t know anything about a traeger but keep her around 225 and you’re good. Let it get to room temp before throwing her on. Spray her every hr with a cut of 1 part apple juice and 1 part apple cider. Make sure to trim her up a little before rubbing her. Mustard helps hold the rub on.... you won’t taste it. Use a a good temp my bro and test it in some boiling water if it’s the first use.
let the ol girl rest in a cooler for a while wrapped in tinfoil and a towel when finished.
Forks up my bro and good luck! You’ll be fine and it’s hard to mess up a butt
Those work really well and simple to use. Just purchased a thermopro a month ago. Liking it so far
For anyone smoking today, don’t forget to take a pic or two and let us know how they turn out!!!
Agreed. Tickled the idea of doing something for opening day, but the schedule didn’t allow it. I will crank up the smoker for Auburn for sure