Grizzly wrote:
> Still usin' that Char-Broil Electric Water Smoker. (But I'm thinkin'
> of saving up for a Big Green Egg--anyone have any experiences with one
> good/bad? Are they substantially better (esp. in cold weather) than
> other, lesser priced Smokers/Grills?)
>
> I put in a 5 lb bone-in butt (I think--damned supermarket butcher
> likes making up his own names for things--but it *looked* like a
> bone-in butt) this morning about 1.5 hours ago.
>
> The faq says 160-170 is the 'magic' temperature for when it'll be
> pulled pork.
>
> Also, will I get the same plateau as collegens break down (around
> 145-150) that I got with the brisket?
>
> Any other tips/tricks?
>
> Thanks again for everyone's help. You folks are great.
I usually cook butt to 1bout 195° internal. The meat will pull at lower
temps, but still has a lot of fat; the mouth feel is just too greasy. I
find 195° renders a lot of the fat without drying the meat out.

The plateau is usually around 160°.

Any big heavy ceramic will be better in cold weather than a steel pit,
especially a thin wall (ie cheaper) one. There'sno reason you can make
great Q in a cheap pit, as long as you can keep the temp in the pit at
220-250°. It's just easier to do in a big heavy ceramic, especially in
cold or windy weather.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877