I started a 6 lb. butt in my just finished smoker made from a food warmer. I used a brinkman heating element with PID controls. I rubbed the butt down with mustard and then coated well with my rub, covered it and into the fridge for a little nap to let the rub do its job. After its nap I injected about a cup of apple juice and fired up the smoker. Sorry I didn't get any pics at that point as time was getting short and I wanted to get it on before we had to leave.
Here it is just put on:
Temp is set at 200 and water pan is filled with apple juice and water 50:50. We had to leave for a while at this point to have supper with our son and his new girlfriend, needless to say my mind was back home wondering what has gone wrong. When we got home, I discovered that the smoke generator that I built, had gone out, even though it had worked great on the seasoning run the day before. Figured out that I had packed the chips much tighter this time, loosened them up and re lit it. It has worked fine since. I know that no smoke for the first 4 hours is going to effect the taste and smoke ring some but I hope it will come out alright.
Fifteen hours into the smoke at this point and it is at 165 it. It hit the dreaded stall at 156 and stayed there for almost 4 hours. I have sprayed it with apple juice every couple of hours, between naps and just refilled the water pan as it was about dry. I am going for 205 it and then rapping in foil for a rest before I pull it.
I will post up some q-view if it ever gets done.
Bud
Here it is just put on:
Temp is set at 200 and water pan is filled with apple juice and water 50:50. We had to leave for a while at this point to have supper with our son and his new girlfriend, needless to say my mind was back home wondering what has gone wrong. When we got home, I discovered that the smoke generator that I built, had gone out, even though it had worked great on the seasoning run the day before. Figured out that I had packed the chips much tighter this time, loosened them up and re lit it. It has worked fine since. I know that no smoke for the first 4 hours is going to effect the taste and smoke ring some but I hope it will come out alright.
Fifteen hours into the smoke at this point and it is at 165 it. It hit the dreaded stall at 156 and stayed there for almost 4 hours. I have sprayed it with apple juice every couple of hours, between naps and just refilled the water pan as it was about dry. I am going for 205 it and then rapping in foil for a rest before I pull it.
I will post up some q-view if it ever gets done.
Bud
