Here’s what I’m getting from it:
-125° for 1hr with dampers wide open.
-Close dampers almost all the way, add smoke and water pan, bump temp to 140° for 1hr.
-Bump temp to 155° for 2 hours.
-Bump temp to 175° until IT of sticks is 160°.
-Immediately dump in an ice bath to quickly cool.
-Let sit on counter for an hour after removing from ice bath.
-Put in cooler overnight before vacuum packaging.
I’m going to use sodium erythorbate to cure before smoking so I don’t have to hold it overnight.
So I still need to hold them overnight in the fridge before I vacuum pack them?
One other question. I’ve never been the best with math. How do I figure out how much protein to fat these pork butts I just bought at Costco have?