First time posting here but have been reading along now for a couple of weeks and stoked to be getting into this stuff.
So I am a newbie when it comes to smoking but love the food and up for a challenge so I decided to jump in. 2 weeks ago I purchased an electric smoker from Canadian Tire (Canada), its a Cuisinart, and from I understand is made by a company named Masterbuilt? I think?
Anyhow, i broke the thing in last weekend in preparation for giving our first run at smoking. Everything went fine and the smell of chips burning in that thing was AWESOME! Couldnt wait to give this a go.
On Friday we picked up a pork butt from the local market, great cut of meat. Decided to smoke this yesterday (Sunday) so we go up nice and early, I fired up the smoker to warm it up and make sure everything was in place to make this happen. My wife prepared a simple rub she found online, mostly brown suger and some spices.
We covered the pork butt in mustard and applied the rub, looked great!
This is where I think things may have gone off the rails in the prep but not sure if its that big of a deal. We didnt let this sit any time and went to put it right in the smoker as we had to run out and do some errands. I put it in and set the temp to be 225 degrees and for a time of 7hrs to start things off.
For some reason the smoker didnt keep its temp up, must have been user error, like I said, newbies here. So we were gone for about 4 hrs and it sat in the smoker with no real heat being applied to it outside of the temp it had from the warm-up.
When we got home found this out, corrected the problem and it started coming up on temp and we reset the timer. We let this smoke all afternoon and into the evening, from the vent this thing smelled awesome and we couldnt wait until it was done.
As it cooked I noticed the rub didnt seem to stick to the meat very well and more or less just all ran off and into the water pan, wasnt sure if this was common or not but didnt want to open the doors and mess with anything. Let it keep cooking, only opening the door to check the temp as I couldnt see the thermo in the pork butt. The 2 times I opened it and checked, I found the temp to be around 120 degrees the first time and then the last time, after about 8 hours of cooking, it was at 150 degrees and never went above that. So I gave it another couple of hours for good measure and we went to bed knowing this would shut off when the time was up.
We got up this morning and my wife took it out and found that it looked ok from the outside all things considered, there was no bark on this really at all and very tough on the outside and even the inside was not so soft and supple. There was no real red ring on the outer edge of it or anything. Not sure if we are going to eat this still or not all things considered.
We are not going to give up on this, going to give it another go next weekend again with some pork but I wanted some advice and input from all the masters on here where this went wrong. I am excited to get this stuff dialed in and enjoying a summer of smoked meats, just need to learn how to do it.
So please everyone feel free to let me know where I went wrong with this and how I can do it better next weekend. Need to learn from my mistakes.
Here are some pics of the outcome ....