Do you still get nervous???

Discussion in 'Pork' started by shotgunjimmy, Apr 4, 2015.

  1. shotgunjimmy

    shotgunjimmy Newbie

    So I decided my contribution to easter lunch would be pulled pork. I planned and debated just the right time to start cooking to match up with our departure for the in laws house, light the grill, throw the meat on, and less than two hours in, the meat is already over 100*!! The two butts I've smoked previously took 10.5 and 12 hours respectively, and I'm cooking this one the same way, so I know it'll still take a while. Still makes me second guess my well thought out plan.

    Anyone else feel the same way?
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I expect a disaster every time I fire up the smoker. Luckily I'm only right about 75% of the time. 😄
    So how did everything turn out?
     
  3. shotgunjimmy

    shotgunjimmy Newbie

    It turned out ok in the end, but getting there was fun. I woke up at 5:30 to a grill temp of 150, meat had dropped to 149ish, so I brought it in and finished it in the oven. I'm guessing it hit the stall in the grill and cooked through it because once inside the temp rise steadily until I pulled it. Should still be tasty!
     
  4. bmaddox

    bmaddox Master of the Pit

    Yea things don't always go as planned. I am currently sitting at the house while the family is at church because my hams are running an hour behind my "schedule".
     
  5. [​IMG]   Hi Jimmy.  We ALL go through it!  I smoked my first packer brisket about 40 years ago but let something happen like a dead still day with no breeze and I am doing a dance to keep the smoker going and get a brisket cooked.  Then when you add the pressure of a " must be ready by" time and everything that can go wrong seems to go wrong.  Even when you THINK you know what you are doing, it won't get any better.  Welcome to the fun!  Keep Smokin!

    Danny
     

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