Let's get Started!
Remember, always wash your hands before and after handling raw meat! This includes handling meat between the steps below.Your cooking process will start at 05:27 AM on Friday, Feb 12.
Time to Rub!
Feb 12 05:27 AM
720 Minutes
720 Minutes
Get your rub ready before taking your meat out of the fridge or cooler. Apply your rub to meat and get it back in the cooler as soon as possible.
Start Your Cooker!
Feb 12 04:37 PM
It's time to get your cooker ready. We recommend doing this 30-60 minutes before you begin your cook. This will allow for enough time for the fuel to burn in providing clean smoke and the cooker to eavenly heat for a stable temperature.
For this cook we recommend keeping a consistent pit temperature of 225 degrees Fahrenheit, or as close as possible, through the entire cook.
A hotter or cooler average cooker temperature will impact the final cooking time. Again, please do your best to keep things as close to 225 degrees Fahrenheit as possible.
At this time you might also consider resting your meat at room temp for 30 to 60 minutes prior to your cook. This will allow the internal temperature of your meat to come up a bit if you keep your meat very cold in the fridge or cooler. If you do this, please make yourself familiar with: USDA's Safe Food Handling Recommendations.)
Pro Tip: You might consider getting the pit temp a little warmer, between 245 to 255 degrees for the start of your cook because you are adding a fairly large cold mass to the pit. Once you have started, back it down to 225.
For this cook we recommend keeping a consistent pit temperature of 225 degrees Fahrenheit, or as close as possible, through the entire cook.
A hotter or cooler average cooker temperature will impact the final cooking time. Again, please do your best to keep things as close to 225 degrees Fahrenheit as possible.
At this time you might also consider resting your meat at room temp for 30 to 60 minutes prior to your cook. This will allow the internal temperature of your meat to come up a bit if you keep your meat very cold in the fridge or cooler. If you do this, please make yourself familiar with: USDA's Safe Food Handling Recommendations.)
Pro Tip: You might consider getting the pit temp a little warmer, between 245 to 255 degrees for the start of your cook because you are adding a fairly large cold mass to the pit. Once you have started, back it down to 225.
Time to Cook!
Feb 12 05:37 PM
1278 Minutes
1278 Minutes
Get your meat in the cooker! When smoking, never allow the cooker to get over 325˚ or the sugars can burn. If you want to cook hotter, consider using Turbinado Sugar which doesn't burn until 350-360˚. (If your pit temperature is consistent during your cook, you will not need to check the temperature during this phase. If you are lookin, it aint cookin!)
Time to Foil or Warp in Butcher Paper!
Feb 13 04:16 AM
639 Minutes
639 Minutes
It's now time to wrap your meat in foil or butcher paper. If using foil or coated butcher paper, you can also add some liquid during this stage.
You might add a fruit juice if cooking pork, beef consomme or bone broth to beef. We'll leave it up to you and your creativity. We do encourage experimentation though!
WARNING: Butcher paper typically has a burn/ignition temp of around 450˚F. Check the instructions provided by the manufacter if using paper.
WARNING: Butcher paper typically has a burn/ignition temp of around 450˚F. Check the instructions provided by the manufacter if using paper.
Cooking is Complete!
Feb 13 03:00 PM
When is done? It should be about now!
The internal temperature should be approximately 190˚F.
The internal temperature should be approximately 190˚F.
Start Rest!
Feb 13 03:00 PM
120 Minutes
120 Minutes
Leave your meat rest on the counter until the internal temp is in the range of 170˚ to 175˚.(This can happen very fast so keep on top of it.). If you wrap it too early it will continue to cook while it rests.
After your product has reached the desired temp, wrap it in towels and place in a cooler or Cambro to finish the rest. WARNING: When resting meat, keep it out of the danger zone.
IMPORTANT:Always handle the meat with clean hands or gloves. Also, make yourself familiar with USDA Safe Food Handling when Smoking Meat and Poultry
IMPORTANT:Always handle the meat with clean hands or gloves. Also, make yourself familiar with USDA Safe Food Handling when Smoking Meat and Poultry
Time to EAT!
Feb 13 05:00 PM