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Easter Dinner

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About an hour on the smoker with hickory chunks. 115 internal temp right now will let it get to about 145 then pull. Just mopped it with brown sugar + honey glaze too.


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I’ll be adding another chunk of hickory before I hang this chicken in a bit! Hopefully foil the pork soon


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Pulled it. About 1hr 45m on the smoker @ 225. Resting for 1/2 hr then will sample a bite then toss it in the fridge. Served cold for dinner.

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Foil time for the pork. So much longer than usual. Not sure why


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Jefferson10940 said:
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Foil time for the pork. So much longer than usual. Not sure why


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Click to expand...

Each piece of meat when slow cooking hits its own stall. Stall is caused by the water content within the muscle fibers. Basically the meat is sweating and cooling itself at a low cooking tempt. Some people use foil i.e. the Tx Crutch the speed up the process.

I cooked a pork butt one time 16 hours. Then I learned about the Tx Crutch.
 
I’m resigned to the crutch now. I tried to hold out but it just wasn’t moving.... usually I take my butt to 195 then foil till 205. But today is different
 
Jefferson10940 said:
I’m resigned to the crutch now. I tried to hold out but it just wasn’t moving.... usually I take my butt to 195 then foil till 205. But today is different
Click to expand...

And that is why smoking is so hard to plan on a dinner time. You just never know.


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Here’s where I’m at! Lol. About it to pull both off


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