Put a 7.5lb butt on at 8:00 pm last night. Kept checking thru the night (12:00pm..3:00am etc) and learned what the "pause" is that I kept reading on this forum..Probe finally hit 190 at 8:15 and I wrapped it and let rest for 2 hours. The results were outstanding!!! Used DM's brine suggestion and a home made rub I found on-line. The butt had a great bark and the meat was really moist. Thanks again for all the great information everyone has shared on this site.
My only issue was I started the butt on the 2nd rack and I kept it towards the front of the 3-D. It was a good 6" inches away from the probe and I could not get the internal temperature over 150. Even moved the butt closer to the front and that did not help. I had cleaned the probe with a chlorox wet wipe after my first smoke and I know it is clean. I then moved the butt up to the top rack and the unit went up to 235 in 10-15 minutes. I see folks on this forum doing multiple butts and I know that means they need to use the lower racks. I know a larger butt would also not fit on the top rack.. How far do I need to keep a butt (or any other food item) away from the probe to keep it from impacting the temperature?? Assume it may vary from unit to unit
My only issue was I started the butt on the 2nd rack and I kept it towards the front of the 3-D. It was a good 6" inches away from the probe and I could not get the internal temperature over 150. Even moved the butt closer to the front and that did not help. I had cleaned the probe with a chlorox wet wipe after my first smoke and I know it is clean. I then moved the butt up to the top rack and the unit went up to 235 in 10-15 minutes. I see folks on this forum doing multiple butts and I know that means they need to use the lower racks. I know a larger butt would also not fit on the top rack.. How far do I need to keep a butt (or any other food item) away from the probe to keep it from impacting the temperature?? Assume it may vary from unit to unit