JohnM21146
New member
Hello forum! I want to thank all of your for a vast amount of incredible information that made my first try at smoking a success.
Last week received a 2D and after assembly and seasoning, it was time to cook. I followed DivotMaker's instructions on a ~8 lb. Boston Butt, just under 6 ounces (two chunks) of hickory and the results were amazing and super-delicious. I had a couple of questions:
1. I mixed up a gallon of bring and only had time for about 7 hours of brining. The end result was fantastic, although a bit salty for my taste. To make it less salty, would I use less than the 1 1/8 cup of Kosher salt in the brine or less time in the brine?
2. The cut I used was a single ~8 lb. Boston Butt. I was surprised to see I had to cook it almost 14 hours to get to 195 degrees, but it was perfect. I would like to cook two Boston Butts at the same time, there is certainly plenty of room. Is this recommended and if so, how does it affect the cook time?
3. My settings were 230 degrees on the cook 195 degrees on the meat. I used my Maverick 733 in parallel as I learn this unit and the Maverick stayed at 219 degrees in the box and was a couple degrees behind the meat probe. Using the Maverick I has a little bit of the "remote monitoring" I was used to, especially important on a 14 hour cook. Anyway the meat probe was pretty steady until it reached 185 degrees and then it started fluctuating in a four degree swing. Not a big issue as the element shut right off on the first touch of 195, but seemed odd. Is this normal or what could I have done wrong?
4. What do you folks do for "remote monitoring" of the Auber units? Sounds like Steve is working with them on a Wi-Fi solution but it is not ready yet.
Thanks all. looking forward to using this 2D on a variety of things, thanks for your great work in your cooking and on the forum!
JM
Last week received a 2D and after assembly and seasoning, it was time to cook. I followed DivotMaker's instructions on a ~8 lb. Boston Butt, just under 6 ounces (two chunks) of hickory and the results were amazing and super-delicious. I had a couple of questions:
1. I mixed up a gallon of bring and only had time for about 7 hours of brining. The end result was fantastic, although a bit salty for my taste. To make it less salty, would I use less than the 1 1/8 cup of Kosher salt in the brine or less time in the brine?
2. The cut I used was a single ~8 lb. Boston Butt. I was surprised to see I had to cook it almost 14 hours to get to 195 degrees, but it was perfect. I would like to cook two Boston Butts at the same time, there is certainly plenty of room. Is this recommended and if so, how does it affect the cook time?
3. My settings were 230 degrees on the cook 195 degrees on the meat. I used my Maverick 733 in parallel as I learn this unit and the Maverick stayed at 219 degrees in the box and was a couple degrees behind the meat probe. Using the Maverick I has a little bit of the "remote monitoring" I was used to, especially important on a 14 hour cook. Anyway the meat probe was pretty steady until it reached 185 degrees and then it started fluctuating in a four degree swing. Not a big issue as the element shut right off on the first touch of 195, but seemed odd. Is this normal or what could I have done wrong?
4. What do you folks do for "remote monitoring" of the Auber units? Sounds like Steve is working with them on a Wi-Fi solution but it is not ready yet.
Thanks all. looking forward to using this 2D on a variety of things, thanks for your great work in your cooking and on the forum!
JM