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I bought a $300 'set it and forget it' pellet smoker and it ruined my pork butt
I thought it would be perfect for overnight cooks, but the temp swings were huge and it dried everything out. Woke up to a 170 degree stall at 3 AM and the meat was like leather. That was $40 worth of pork and 14 hours down the drain. Anyone have a reliable method for overnight cooks that doesn't involve babysitting a fire all night?
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kevinrivera8d ago
Wrap it in foil once it hits the stall, around 160 degrees. That keeps the moisture in. Also, put a water pan in there from the start. Your cheap smoker will still have swings, but those two things save the meat. Did that with my old pellet grill and it worked every time. Still not perfect, but you won't get leather.
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terryk108d ago
Wrapping at 160 is fine, but the stall can hit earlier, like 150. Keith_rivera19's buddy probably gave up before it even got there. Just watch the temp, not the clock.
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