WildFireEric
Senior Cook
Slept in a bit too long and didn't get my three 4lb butts on the WSM until 11:30am this morning. Ran the WSM at around 250-275 and just foiled them at the 9 hour mark. They had different temps ranging from 160-170. I was too busy doing house work to see how long they were stuck, but I think they peaked at 150 at about 3 hours. Seems long time to hang in the the 150-170 range. Anyways, the rub i'm using is a lot more course that what I've been using lately and they have a nice bark. I'll see if I can find a camera to take pics of the things when I pull them and chop them up. By the way, I put a bunch of apple cider/GJD in the foil. We'll see if I can get that bark nice and soggy and drunk
Not as cold as John in N.Y. About 51 degrees outside. My Therapin takes several seconds to cool down to that temp, but seems to warm up to the meat temp in only a few seconds. Guess it is made for reading rising temps and not declining temps?
Oh, forgot that I put about 10 Brats on and they came out fine at 170 degrees in about 2-3 hours. So that part was working. I'll take a picture of that too.
Not as cold as John in N.Y. About 51 degrees outside. My Therapin takes several seconds to cool down to that temp, but seems to warm up to the meat temp in only a few seconds. Guess it is made for reading rising temps and not declining temps?
Oh, forgot that I put about 10 Brats on and they came out fine at 170 degrees in about 2-3 hours. So that part was working. I'll take a picture of that too.