skreef Posted June 20, 2016 Report Share Posted June 20, 2016 I took temps along the way. Not telling ckreef. 10:30-240* 1:30-290* 4:00-280* 8:00-290* ending grill temp 204- ending internal temp This experiment was fun. Knowing what the temps were and ckreef wondering if he was close. He has cook enough of them that he knew how to get this cook done right. The bbq was excellent . It had the best bark taste and with the orange bbq sauce, my taste buds were in Heaven. You are the bomb@ckreef. I'm a lucky girl. Mrs. Reef's Bistro 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 20, 2016 Report Share Posted June 20, 2016 @skreef- Susan Rose, you're a jewel! Charles, do you know how truly lucky you are!? You guys are one great tem. And you give me hope that I can find a "Suzy" of my own. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 20, 2016 Author Report Share Posted June 20, 2016 I was trying for 250* but was OK with 300* - I basically got this one. I probably would have gone slightly smaller vent settings but after getting up so late I was scared the temp would be low and I'd never get to eat. . Clues along the way was the color of the bark and how much drippings were in the drip pan. Those just gave me a basic idea of how far along this cook was. Probe tender is always done regardless of everything else. . A great personal challenge. Reef's Bistro 2 Quote Link to comment Share on other sites More sharing options...
skreef Posted June 22, 2016 Report Share Posted June 22, 2016 @skreef- Susan Rose, you're a jewel! Charles, do you know how truly lucky you are!? You guys are one great tem. And you give me hope that I can find a "Suzy" of my own. Thank you CC.. Im sure there's a great Lady out there for you. Especially when they find out that you can grill some Awesome food. May they be very deserving of you. Mrs. Reef's Bistro 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 23, 2016 Report Share Posted June 23, 2016 Wow...great documentation Reefs! And a wonderfully tasty looking mouth watering pork shoulder! If we quit our day jobs...imagine what kind of restaurant "we" could collectively have! Talk about printing money! 1 Quote Link to comment Share on other sites More sharing options...
Mtroo Posted June 23, 2016 Report Share Posted June 23, 2016 That looked fantastic. Why do you put the butt into the freezer? Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 23, 2016 Author Report Share Posted June 23, 2016 That looked fantastic. Why do you put the butt into the freezer? Really cold meat will suck up extra smoke in the beginning. An hour or so in the freezer helps a little bit and only adds a few minutes to the overall cook time. Reef's Bistro 1 Quote Link to comment Share on other sites More sharing options...
Mtroo Posted June 24, 2016 Report Share Posted June 24, 2016 17 hours ago, ckreef said: Really cold meat will suck up extra smoke in the beginning. An hour or so in the freezer helps a little bit and only adds a few minutes to the overall cook time. Reef's Bistro Thank you. Quote Link to comment Share on other sites More sharing options...
