


SmokinTex Forum member DFW contributed this
detailed information about one cook with his SmokinTex
model 1100.
Detailed Cook Time and Other Info
"Since the question of cook
times comes up quite often,
I thought I'd post the data from the pork shoulder that I cooked today.
It
should be stressed that cook times should be based on internal
temperature of
the meat measured with a good temperature probe, but this should at
least give
everyone some useful data on approximate cook times so as to get a
general idea
on when to start cooking. Reference the chart below for what
temperatures to
expect during the cooking process. Note the "BBQ stall" between hours
8 and 14.
After the meat reached an
internal temp of 180F, I bumped
the SmokinTex temp to 250F to
give the meat a little better bark. I injected
the roast 6 hours prior to the cook start time. At no time during the
cook
process did I open the door for any reason. After roasting I wrapped
the roast
in a double layer of aluminum foil and placed the roast inside a cooler
with some
towels placed on top to rest for 2 hours prior to pulling.
For
further reading,
this is an excellent link for further information regarding what causes
the
"BBQ stall"
http://www.genuineideas.com/ArticlesIndex/stallbbq.html
Meat:
9.69lb Whole
Pork Shoulder Roast (Butt + Picnic) Bone-in
Cooker:
SmokinTex
model 1100
Rack:
Middle with
slides in upper position
Wood:
2-2oz chunks
(~4oz total) Hickory
Inject:
Yes
Rub:
Yes
Cooker
set temp: 225F
initially, 250F @ 180F meat internal temp
Meat
target temperature:
200F
Total
cook time: 16.5
hours
Hours
per lb: 1.7
Thermometer:
Maverick
ET-732 dual probe
Water
bath: No
OAT
at cook start:
86F
Meat
temp at cook
start: 42F"
DFW SmokinTex Forum
member