Looks great, but you never said how long the “cook” took, and how then how long did you leave it wrapped in boil over the coals? I do realize your temp-probe guided you, but just curious as to the time involved.
It took about 3.5 hours to get to 160 F, then about another hour and a half wrapped up to get to internal temp of 194 F. After that it rested for another 45 minutes before cutting into it. Yes, I always use a temp probe to guide me and sometimes I lose track of cook time. Sorry about that.
@@OldFartWithAYoungHeart Tougher cuts of meat need to be cooked internally to higher temperatures to break down connective tissues and fat, making the meat less "chewy" and more tender.
![Lp. Последняя Реальность #107 РОДНОЙ ДОМ [Финал] • Майнкрафт](http://i.ytimg.com/vi/IK3QKzKUlHM/mqdefault.jpg)
I'm smoking one today for U.S. Thanksgiving! The magic starts in about 30 mins :) Thanks for the video!
That's great! Happy thanksgiving!
Just discovered these fine smokers and got one coming in the mail next week.
Congrats! Hope you enjoy it as much as I do!
nice will be trying this once those ghouls deliver mine #nsstrong
What do you use for your heat deflector if you mind me asking?
My heat deflector is an 11 inch grate found on amazon and a 9 inch pizza stone from the dollar store.
Thanks!
How big was that pork shoulder? Looks awesome!!!
Not really that big, maybe 2-3 lbs. I think.
@@thecanadiangrill1715 thanks mate. I think we have a winner. I want this for small cooks so around the 4lbs mark
Looks great, but you never said how long the “cook” took, and how then how long did you leave it wrapped in boil over the coals? I do realize your temp-probe guided you, but just curious as to the time involved.
It took about 3.5 hours to get to 160 F, then about another hour and a half wrapped up to get to internal temp of 194 F. After that it rested for another 45 minutes before cutting into it. Yes, I always use a temp probe to guide me and sometimes I lose track of cook time. Sorry about that.
@@thecanadiangrill1715 why an internal temp of 194 when well done is 165?
@@OldFartWithAYoungHeart Tougher cuts of meat need to be cooked internally to higher temperatures to break down connective tissues and fat, making the meat less "chewy" and more tender.