I just attempted my 9th smoking process, third attempt with pork butts. I smoked two 5.5lbs boston butts. Both came out very tender and juicy. However, the smoke flavor was not as strong as my previous two attempts. Setup: MES30, AMNPS, MAV 732, and second meat temp probe.
I did have a couple of changes from my first two attempts.
First, this time I used "Pittmaster's choice" (first time use) pellets vs. hickory\apple pellet mix.
Secondly, I used a separate drip\water pan (with apple juice mix) vs. the built in water pan. This pan did cause an issue. I thought I was running at 225 (MES set to 240). However, I later realized that for the first 90 minutes, I was only running @ 205. I had to increase my temp to 260 on the MES to read 225 on the Mav.
The butts were placed side by side, second shelf from the top. I was using the Mav 732 bbq probe on the same grill as the meat on the door side. The AMNPS smoked for the entire 11 hrs, worked flawlessly, so I didn't go out. I foiled the meat at 165, then continued til 195, placed into cooler for at least 1 hr. The first butt came out after 10hrs in the smoker. The second 11hrs.
The bone pulled easily again tender and juicy. I just expected more of smoke flavor. Was this the pellet choice ? or the fact I was cooking below 225 for the first 1.5 hrs ? or was I really cooking at the higher temp as read on the MES?
I did have a couple of changes from my first two attempts.
First, this time I used "Pittmaster's choice" (first time use) pellets vs. hickory\apple pellet mix.
Secondly, I used a separate drip\water pan (with apple juice mix) vs. the built in water pan. This pan did cause an issue. I thought I was running at 225 (MES set to 240). However, I later realized that for the first 90 minutes, I was only running @ 205. I had to increase my temp to 260 on the MES to read 225 on the Mav.
The butts were placed side by side, second shelf from the top. I was using the Mav 732 bbq probe on the same grill as the meat on the door side. The AMNPS smoked for the entire 11 hrs, worked flawlessly, so I didn't go out. I foiled the meat at 165, then continued til 195, placed into cooler for at least 1 hr. The first butt came out after 10hrs in the smoker. The second 11hrs.
The bone pulled easily again tender and juicy. I just expected more of smoke flavor. Was this the pellet choice ? or the fact I was cooking below 225 for the first 1.5 hrs ? or was I really cooking at the higher temp as read on the MES?
