My name is Cory and I am a native East Tennessean. I have charcoal grilled on my 18.5 Weber for awhile but have only recently started trying to smoke some larger cuts of meat. My dad gave me an old Charbroil off set smoker that he bought and never used. I tried a couple of pork butts and some ribs but had really poor results. The meat was tough and didn't fall apart like I wanted it to. So I got on line and to get some advise and found smoking meat forums. I found two great pieces of advise. 1st was the thermometer on the smoker is trash. I bought a $15 remote probe and couldn't believe the difference. Next was the internal temperature of the pork butt. I read in a book that 170 - 180 degrees was good, but saw several people on here suggest taking in to 200 - 205. Using this advise I smoked a pork butt 2 weeks ago that was incredible! It was falling about as I took it out of the smoker. Even my mother in law said it was some of the best she ever had. I think I am hooked now and am planning to smoke 2 more butts tomorrow. Thanks for the great advice on this forum.
