Thank you Sharon, for telling us about this website. Finally found an explanation for why it takes so long to cook a big piece of pork in the smoker. (We never did this before and sure didn't know what we were missing!)
From the Dizzy Pig website:
A digital remote thermometer will allow me to monitor the internal temperature of the meat as it cooks. Cooking at an average of 225-240°F at grill level, these two roasts will take anywhere from 1.25 to 2 hours per lb to cook. They will settle into what is known as ‘the plateau’ for an extended period during the cooking process. This is the point where the majority of heat energy from the burning charcoal is going into the breaking down of fats and connective tissue in the meat and therefore, the internal temperature as read on the remote thermometer will stall for a period of hours. When a majority of the fats and tissues have been rendered, the roasts will resume their climb in internal temperature, and when desired final temp is reached, they are removed from the cooker. A roast is finished to the point of being sliceable around 170°F and over and ‘pullable’ at 195°F and above. Some cooks say 200°F is ideal, some even go to 210° or more.
The rest of the article provides info on the rub (didn't know it should be course) and injection liquid. Very helpful when you are new to this.
Maryann
From the Dizzy Pig website:
A digital remote thermometer will allow me to monitor the internal temperature of the meat as it cooks. Cooking at an average of 225-240°F at grill level, these two roasts will take anywhere from 1.25 to 2 hours per lb to cook. They will settle into what is known as ‘the plateau’ for an extended period during the cooking process. This is the point where the majority of heat energy from the burning charcoal is going into the breaking down of fats and connective tissue in the meat and therefore, the internal temperature as read on the remote thermometer will stall for a period of hours. When a majority of the fats and tissues have been rendered, the roasts will resume their climb in internal temperature, and when desired final temp is reached, they are removed from the cooker. A roast is finished to the point of being sliceable around 170°F and over and ‘pullable’ at 195°F and above. Some cooks say 200°F is ideal, some even go to 210° or more.
The rest of the article provides info on the rub (didn't know it should be course) and injection liquid. Very helpful when you are new to this.
Maryann
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."