Hey folks - as a member of the DawgNation community, please remember to abide by simple rules of civil engagement with other members:
- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
Comments
Pics will be posted around 2:00 tomorrow!
One more thing to keep in mind - every piece of meat is different and some take a lot longer to cook than others. I have had one be done in 8-10 hours and another exactly the same size take 18 hours. I did not wrap for either of those - wrapping will definitely help you get through the stall a lot faster. Regardless, once it gets to the desired internal temp, you can take it off and wrap it in foil first and then wrap that up in an old towel and place it in a cooler - it will stay warm for hours. Just make sure it isn't one of your good towels (my wife didn't appreciate that very much).
What size my dude?
9 LBs
here for the pics!
You did good. Looks delicious.
looks like it pulled well! How'd you think it turned out? curious of your cook times wrapped and unwrapped and the taste/texture.
put it on at 2:00 a.m. @ 225
was gonna wait until 8:00 a.m. to check if it had gotten to 165 IT, but I checked at 8:15 a.m. and it was 167 IT.
Wrapped it and put 2 cups of Apple Juice and threw it back on.
Pulled it at 1:00 p.m. at 206 IT.
Wrapped it in a towel and threw it in a cooler.
didn't pull it until 3:45 p.m.
I bet it was good then. Sounds like you did everything right. Only thing I would add (not that you care) is from that first pic, it looks like it could have used some more smoke/color. That can potentially be your smoker not giving you enough smoke or the rub you put on there (want something with a good base of paprika for good color, but that's just personal preference). It could also be that pic wasn't taken right after you pulled it to wrap and when it sat in that foil during your cook, that it lost some good bark/color. that's the only disadvantage of wrapping. You definitely lose some color and texture on the bark.