Ok, I'm an idiot no seriously I am.
Posted: June 1st, 2015, 8:55 am
Hey guys,
Well, this weekend I topped my stupidity record. I decided to have some company and make pulled pork. I had everything setup, fired up the YS640 and put the meat on at 250 and expected a 7 hour cook. I had my temp lines setup andwent about my business. A few hours later, I checked the temps and they were soaring! I couldn't figure out what the hell what going on. I lift the lid and everything is fine except for one small detail...............................................I didn't have the heat diffuser in place! I couldn't believe it, it was like some horrible BBQ nightmare I was experiencing. Desperate times call for desperate measures. I reinjected both butts and pull them from the smoker. I quickly put the diffuser in and settled everything back in. They were in direct heat for almost 3.5 hours. My heart sank. When dinner time arrived I almost couldn't bring my self to "pull" them. The meat was definitely difficult to pull and wasn't as tender as it should have been. It came out more like a big pork chop. After it was sauced, it was pretty good. Nothing I was proud of but not bad. The guests loved it but I was disapppointed. Lesson learned???? In the excitement, make sure you go through the checklist.
Well, this weekend I topped my stupidity record. I decided to have some company and make pulled pork. I had everything setup, fired up the YS640 and put the meat on at 250 and expected a 7 hour cook. I had my temp lines setup andwent about my business. A few hours later, I checked the temps and they were soaring! I couldn't figure out what the hell what going on. I lift the lid and everything is fine except for one small detail...............................................I didn't have the heat diffuser in place! I couldn't believe it, it was like some horrible BBQ nightmare I was experiencing. Desperate times call for desperate measures. I reinjected both butts and pull them from the smoker. I quickly put the diffuser in and settled everything back in. They were in direct heat for almost 3.5 hours. My heart sank. When dinner time arrived I almost couldn't bring my self to "pull" them. The meat was definitely difficult to pull and wasn't as tender as it should have been. It came out more like a big pork chop. After it was sauced, it was pretty good. Nothing I was proud of but not bad. The guests loved it but I was disapppointed. Lesson learned???? In the excitement, make sure you go through the checklist.