Wik
New member
I'm not one to babysit my smoker especially in the winter. Going to smoke my first butt with the Auber PID and was wonder on opinions for the rest cycle in the smoker instead of the wrap and set on the counter method. Since I have the flexibility to reduce the heat once hits IT 200-205 what should I set the smoker temp to after that to hold / rest the meat?
My thoughts are:
Step # Temp (F) Step # F or t Step # value
C01 225 E01 t t01 2.0
C02 225 E02 F F02 200
C03 140 E03 t t03 30.0
C04 0 E04 t t04 0.0
C05 0 E05 t t05 0.0
C06 0 E06 t t06 0.0
How does that look for a strategy? I was planning on leaving unwrapped, not in pan, and with some beer in a bread loaf pan to help keep moisture up, and this butt has no bone. Was going to plan on 1.5 to 1.75 hrs per lb, but was going to plan and shot to ensure it was done by a certain time so it might hold for several hrs if it cooks faster than expected.
Pros / Cons to my strategy? Any suggested modifications? Am I missing anything by not wrapping and holding in cooler?
Feedback welcome, thx,
Wik
My thoughts are:
Step # Temp (F) Step # F or t Step # value
C01 225 E01 t t01 2.0
C02 225 E02 F F02 200
C03 140 E03 t t03 30.0
C04 0 E04 t t04 0.0
C05 0 E05 t t05 0.0
C06 0 E06 t t06 0.0
How does that look for a strategy? I was planning on leaving unwrapped, not in pan, and with some beer in a bread loaf pan to help keep moisture up, and this butt has no bone. Was going to plan on 1.5 to 1.75 hrs per lb, but was going to plan and shot to ensure it was done by a certain time so it might hold for several hrs if it cooks faster than expected.
Pros / Cons to my strategy? Any suggested modifications? Am I missing anything by not wrapping and holding in cooler?
Feedback welcome, thx,
Wik