After some delays I was bound and determined to get my first smoke in yesterday on my Master Forge gas smoker. I decided to go with a 7lb butt with hickory & apple chunks.
After a rain delay I put the meat on at 6pm. It took every bit of 4 hours to get to 140* and it didn't leave the 160* range until 3am or so.
I did use a Capt. Morgan (ALWAYS HAVE SOME ON HAND!) Apple juice mop as suggested by another member, but not until after it hit 140*. I felt I was cutting it too close since I had probed it and didnt want to open the door any more than I had to. I also used a store bought rub.
The smoker was holding at 225* (per the oven thermometer i bought) sometimes a little lower and at times as high as 250*. I havent done the gasket mod yet so that may help to maintain more consistent temps in the future. That and a good temperature gauge so I dont have to open the door to check the temps.
I did buy the Master Forge remote thermometer (it was immediately available) and did the boiling water test and it was accurate.
At 9am the meat was at 211* and I took it off.
Im sorry there are no pictures so let me get this out of the way , but here are some things i encountered and hoped to get comments on.
-It might be a temp gauge problem, but in the begining I felt there was too much smoke and the smoker temps too low (around 200*). I think I used too many chunks (about 6) and that contributed to the excess smoke.
-I didnt get any significant drippings. It was so little that everything that dripped into the foil pan (rack below meat) just burned. BTW I smoked it fat side down.
When I finally pulled it off, my son reminded me that its actually 10am it looked great! I brought it inside and pulled out the bone with a little tug and tried a small piece. I seemed dry to me. So I foiled it, toweled it and put it in a cooler hoping the rest would redistribute the juices.
IS THERE ANY HOPE FOR MOIST JUICY PULLED PORK?!