Hey everyone! I just got the Masterbuilt XL propane smoker and I wanted to see what it could do. I bought a beautiful 7 pound organic bone-in boston butt, and a 3 pound grass fed organic beef chuck roast with some killer marbling.
Here is a pic of the butt:
First I created my rub. It's brown sugar, paprika, cayenne, chili powder, garlic and onion powder, dried thyme, mustard powder, celery seed, sea salt, a little cumin, and a couple other things:
I rubbed the meat, but forgot to take a pic. Here is what the meat looked like this morning at 4:00 AM:
I got the smoker started up. I was aiming for temps between 210 degrees and 240 degrees. So far I have been sitting around 225. Here is my thermometer setup. The two on the left are plugged into the meat, and the third is a remote thermometer so I don't have to keep going outside to check the smoker box temp:
I checked the meat after around 2 hours- it was sitting at 140 degrees- here is what it looks like!
So far so good!