I think maybe I need to use more charcoal. Still found myself outside about 6 times in the middle of the night. The method did not last as long as I thought it would. Came out great.īut a few things I noticed. Let it rest in cooler for 2 and half hours. ![]() I eventually pulled the pork off at 8:45 am when it hit 200. Those worked much better and lasted longer. I had to keep pushing the burning stuff to one corner and do it all over again.I eventually gave up and just used the Professional Briquettes. But, as I found out very quickly.Lump burned up way too fast. At first, I had to adjust the vents a tad and eventually it held for about 2 hours. Waited for the smoke to clear and to come to temp, about 145. I then placed them on top of one end and placed a hickory chunk on them. I completely ashed over abour 10 Kingsford Professional briqs. Also had a drip pan with water under the meat. Filled the water resevoir on the slow-n-sear all the way full. Under all of the lump, I burried an apple chunk in the middle and a hickory chunk on the finishing end of the minion. I decided to try Royal Oak Lump for the minion method, just for kicks, filling the slow-n-sear about 3/4th full. I understand how to use the wood part, that's not the issue. My question is strictly about the charcoal setup and use. I assume just use enough to cover the bottom and use the vents to control temp? Or do I need more than I think? Does anyone see any trouble I might run into? Any Suggestion would work. Then, line the rest of the chamber with unlit Royal Oak Lump Charcoal. I was thinking of using a handful of fully ashed professional grade kingsford briquettes and set in one corner of the slow-n-sear. I would like to use Royal Oak lump this time around. Check out amazon or google to see what I'm talking about. I have a Weber Kettle Kettle Grill with a Slow-N-Sear Plus. I have done a lot fo searching through the forums, but it is very time consuming. So my question revolves around the MINION METHOD. And lastly, I am going to use the minion method. Thirdly, I will be letting this one rest for a few hours instead of 45 minutes. Second, I ended at 198 internal last time.I want to hit 203 this time. First, I am allowing myself a little more time. There are a few things I am going to change. ![]() ![]() A friend who had been smoking for years thought it was better than his. I had A LOT of success with my first one. This will be the second pork butt that I have ever done. I have a few friends coming over this Saturday to watch some college football, I plan on doing a night smoke so it is ready by noon. I haven't posted for awhile, my 4 month old has been keeping me really busy.
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