Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: Fatarzan on July 03, 2018, 12:53:34 PM
-
How close can the meat be to the firebox ? Is the second rack slot too low ? How close together can the butts be ( vertical ) ? Would you use the same temp setting and time for 2 butts as for 1 ?
-
Should be ok on time and temp for both. May need to rotatate butts at some point; hopefully a model 1 owner will chime in.
-
Decided to cook one at a time . Set temp to 215 degrees and am going to pull the meat at 190 . It's taken longer than I expected , 12 hours and my back porch / pool area smells wonderful !
-
Sounds great what time should I arrive for dinner ;)
-
Most of us do butts at 225 to an internal temp of 200, plus or minus a degree or two. Makes for easy pulling. 190 might be better for slicing.
-
You are correct about the temp . I took my butt out at 190 and it pulled ok but I think 200 would have been better . I wrapped it in foil and a towel and let it steep in a cooler for 2 hours . Oh boy did it smell good when I unwrapped it . I let it sit for a hour tented in foil and tore it down with surgical gloved hands . Thanks for the tip !
-
You’ll never order pulled pork again now that you know how effortless and inexpensive it is to do at home. Happy Indepence Day friend.
-
Two 10# butts would be pretty crowded in the #1, but it's possible if you can somehow arrange them with some space in between. Depends on the shape. You can always smoke the first butt for 6 or so hours, then wrap it in foil or into a pan tightly covered with foil, with some apple juice or water, then finish in a 225-250 oven to 195-205 internal temp, while you smoke the second butt. Once butts get to about 150-160 internal temp, it has plenty of smoke, and you can finish it in the oven. Your first butt will be done before the second, but you can hold it or reheat it if you need both at the same time.