I've followed meowey's step by step guide for this and have made up soflaquer's finshing sauce recipe.
Right now I'm 7 hours in on a 4.5lb butt pork, I've read about the plateau but my concern is that mine did so at 126F, it actually peaked at 127F then dropped back down to 126F. It stayed there for around an hour and is now slowly creeping up, currently at 130F.
Everything I've read says plateau occurs at around 160-170F, is this just down to the physical make up of my cut? I.E does mine contain more connective tissue so the collogen to gelatin conversion is happening earlier?
My set up :-
Perfect Flame smoker set at 225F, hickory chunks, spraying hourly with a 3:1 mix of apple juice and capt morgan's (with a bit of my fav whisky The Glenlivet)
I'm also wondering about my wireless thermometer - Oregon Scientific AW131, I think it may be transmitting at 2.4GHz as it disconnected from the sensor at the exact same time I lost my connection on my laptop (wireless G run's at 2.4GHz) so there could be some interferrence there.
I may stick in a secondary thermometer just to put my mind at rest on this one. I don't like opening the smoker so I'll wait until I'm due to spray again. Sure do go through a lot of beer with this smoking lark!
Pics will follow of course :)
Right now I'm 7 hours in on a 4.5lb butt pork, I've read about the plateau but my concern is that mine did so at 126F, it actually peaked at 127F then dropped back down to 126F. It stayed there for around an hour and is now slowly creeping up, currently at 130F.
Everything I've read says plateau occurs at around 160-170F, is this just down to the physical make up of my cut? I.E does mine contain more connective tissue so the collogen to gelatin conversion is happening earlier?
My set up :-
Perfect Flame smoker set at 225F, hickory chunks, spraying hourly with a 3:1 mix of apple juice and capt morgan's (with a bit of my fav whisky The Glenlivet)
I'm also wondering about my wireless thermometer - Oregon Scientific AW131, I think it may be transmitting at 2.4GHz as it disconnected from the sensor at the exact same time I lost my connection on my laptop (wireless G run's at 2.4GHz) so there could be some interferrence there.
I may stick in a secondary thermometer just to put my mind at rest on this one. I don't like opening the smoker so I'll wait until I'm due to spray again. Sure do go through a lot of beer with this smoking lark!
Pics will follow of course :)