- 7 Posts. Joined 6/2012
- Location: Tyler, Tx
- Points: 10
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first pork sholder
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Yes I smoke the whole time with no foil - I like bark too much to sacrifice it to the foil If I am going to pull the pork I take it to an internal temperature (IT) of 195 - 205* I mostly shoot for 200* Once it hits that temp I wrap it in foil then wrap it in a couple towels & throw it in a cooler to rest for at least a half hour to an hour before pulling. To keep track of temps I use a Maverick ET-732 from here http://www.amazenproducts.com/ It keeps track of both the smoker temp & IT of the meat & it works great! Here is a thread where I did a butt that shows the ET-732 probe http://www.smokingmeatforums.com/t/135018/smoke-for-tomorrows-meal-mes-30-amnps Any other questions just ask & have fun with your smoke
.....I used to foil them around 165ish....and if you are having a stall....it can help push thru that. BUT...now I don't foil....and the bark is harder and darker. Then I do foil and put into a cooler for a few hours. Makes the pulling a bit easier...not as hot.
The Mav is wonderful. Big Time recommend you getting one when you can. Todd will fix you right up!