I just picked up a Master Forge propane smoker. Seasoned it yesterday, and did my first smoke today. Smoked a small (3 lb) Boston Butt. Hit it with some Gates BBQ dry rub last night and threw it on today. Smoked it with Apple wood chips, which I had soaked overnight. Tried to keep the temp at 225, but it fluctuated from 210 to about 260 late into the cooking time for a brief time. Cooked it for about 4-1/2 hours to an internal temp of 190. Did not wrap it at all - just threw it on and let it go. When I pulled it out I wrapped it in foil and put it in a cooler for about an hour to rest. I got a nice smoke ring and great flavor, but it didn't pull apart - I had to slice it. I did notice when cleaning the smoker that I did run the water pan dry - I don't know when. What's up?
BTW, I also threw a 1 lb hunk of Bologna in with the Butt and let it smoke for the first 2 hours - it was awesome. Did some corn also, which I soaked and put in for the last 1-1/2 hours. The corn came out good too.
Why didn't the pork pull apart? HELP! Any other comments on technique are welcome as well. I'm new to this and need all the help I can get.
Pic of Butt just before I wrapped it up and tossed it in the cooler to rest:
Edited by gcrider900 - 7/4/11 at 9:33pm