Originally Posted by EdDisabledVet
Awesome. They could not have been too badly smoked since you all ate them. :-)
What temp do you pull them off the first time and then again after you remove the inners, mash them, and put them back in?
Just the skin was over done. The rest was very good
We went till they were soft the first time
Then I checked at 88 the next time I looked you could tell they were totally done. One was coming out of its shell
I did a search on here just now and found one that said 180. Will have to test some more.
It is fun to share but it keeps me busy with as big as my smoker is and doing so much variety at the same time. Felt much better with this smoke as I staggered all the short time items and kept the long smoke items at the other end. In fact this was the first pork butts that I didn't finish in the roaster. They were the first things on with the loins. Then chicken when all of it was done added the roast as I was slicing it and did the fish as it don't take very long