Everyday I get emails with BBQ questions… great questions.
And I try to answer everyone.
So I’m going to start posting a few to my blog here to help anyone else that might be having the same problems.
Q: First thanks for the pdf with the bbq tips. They were helpful. A question if I may? My pork shoulder is in the final stages but it hasn’t moved off 180 in awhile. Without wrapping in foil is there anything I can do to get the final degrees or should I just be patient and keep cooking at 225? Any help would be greatly appreciated.
A: Just keep rolling along. There’s always a stall in temp. you have to cook through it. Take it to 195 internal. Once you pass the stall it will climb quick.
If you have any questions for me, just email me and ask!
Malcom Reed
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Comments 6
Hi Malcom, I love your videos you post. I’m trying out my new PBK24 ceramic egg grill today and I’m doing your recipe for burnt ends. I can’t get my egg under 275 though and both vents are closed. Do you have any tips? Thanks in advance for the help.
Author
sounds like you have too much coal going in the fire box. If you have both vents close it should kill the fire before too long. And check out these tips on pit control – https://howtobbqright.com/2017/05/24/smoker-temperature-control/
MALCOM- Wonder if you can help with this question[cant get same answer from no matter who I ask ] I make rotisserie roast beef and cook it to 120deg.[we love it rare]-Some say you are injecting pathogens into meat with rotisserie spit and must cook to 160deg[WAY to well done] Is this true about injecting pathogens? thanks for any info-
Author
I’ve never heard that… I’ve used the rotisserie for meat I didn’t take to 160. Just make sure your rod is clean and you’ll be fine.
Can you pull a pork butt out of the smoker at the halfway mark and then re-cook later the same day
Author
No, I would cook it fully, then store it and re-heat it for serving.