On Oct 22, 4:03 pm, "Dave Bugg" > wrote:
> wrote:
> > First time smoking. Here's what I did.
>
> > Used an offset barrel smoker
> > 1 Port Butt (maybe a Picnic) 6 lbs.
> > Cooked 7.5 hours
> > Internal temp 195 F (Digital probe)
> > Cherry wood and charcoal
>
> > I left it alone and did not turn it or open the lid to check on it.
> > Tried to keep the temp at 250-275.
>
> Did you measure at the grate?
>
> > It came out OK. I could pull the
> > pork but it was not fall-off-the-bone pullable like I've seen others
> > produce. Also, it was a bit dry for my taste. Good smoke flavor. The
> > fatty areas were better. Also, the meat closer to the outside was more
> > moist than further inside. On the plus side my daughter said it
> > "Rocked" but I was a bit disappointed overall. Suggestions for
> > improvement are appreciated.
>
> -- Go for a lower cook temp, around 220F.
> -- Forget about time. Although you can guestimate the length of time it
> would take to cut a given cut of meat, the only thing that matters is the
> actual internal temp.
> -- Make sure you know how to properly check the internal temp of the meat. I
> would shoot for 190F instead of 195F.
> -- Check the internal temp in more than one location.
> -- It sounds like your pit has definite hot spots, and that you overcooked
> it on one side. Check the temperature range at the grate surface, at several
> spots across the grate. Hot spots will require you to move the meat during
> cooking so that even cooking occurs.
> -- When you get tired of the offset, think about getting a WSM, which will
> make bbq far more simple.
>
> --
> Davewww.davebbq.com

Thanks for the advice. Some one else I know suggested checking the
probe by putting it in boiling water. Also, I didn't move the probe
around which suggests I may have been in a hot part of the meat.
Another friend of mine uses two probes which I'm beginning to think is
not a bad idea. By the way, what's a WSM?

- Mike