- Sep 2, 2013
- 5
- 10
Howdy guys. I've been lurking in the forum for a while, but now that I finally have meat in the smoker, I thought I'd start a thread. just the facts, jack:
8lb bone-in butt
Charcoal brinkmann smoker
Rubbed and marinated over night in the fridge
Returned to room temperature before cooking
Began the smoke 6.5 hours ago
Smoker temperature 230-260
Spraying with ACV and apple juice once an hour
Internal butt temperature has been stalled out at 158 for over an hour now. I've read the helpful sticky and I suppose this is the plateau many posters have described. Should I think about foiling this thing any time soon, or just ride it out?
(And thanks for all the helpful advice I've gotten here in the past regarding chickens, turkeys etc!)
8lb bone-in butt
Charcoal brinkmann smoker
Rubbed and marinated over night in the fridge
Returned to room temperature before cooking
Began the smoke 6.5 hours ago
Smoker temperature 230-260
Spraying with ACV and apple juice once an hour
Internal butt temperature has been stalled out at 158 for over an hour now. I've read the helpful sticky and I suppose this is the plateau many posters have described. Should I think about foiling this thing any time soon, or just ride it out?
(And thanks for all the helpful advice I've gotten here in the past regarding chickens, turkeys etc!)