Ok so I started my first pork butt cook with a pit temp of 275. It is a 8 pound bone in pork but. After 2 hours the internal meat temp is already 124!?! Is this normal? I was thinking at 275 I was looking at about an hour a pound? I backed the pit down to 250. Should I be worried or am I over thinking this?
As we all know, there's a big game next weekend, which means a big-time cook to match. I have a vacuum sealed frozen brisket that's around 15 pounds that I'll need to thaw out. I've not done this with such a large piece of meat, and some folks have me worried that if the outside ends up being too warm too long people will die. I don't have room to let it slowly thaw in the fridge, and it is hurt-your-hands frozen. Is there a certain method I should use? Surely a cooler full of water would be fine, right? Just don't know how long it'll take. Thanks for the help, folks!
Smoke rolls early in the morning for this rack of ribs and a prime brisket. Binder is mustard, rub for the ribs is a Traeger rub I poached from dad, rub for the brisket is Thundering Longhorn beef rub. I'll keep you updated.
Greetings all! I live in WV. In my area, we don't really have a quality butcher within at least an hour drive. I would like to get a brisket, and have been thinking about buying from Amazon or Snake River Farms. Does anyone have any feedback or suggestions on other places to look? Thanks!